These vegan Turkish kofta kebabs are so quick and easy to whip up. They are the perfect protein addition to any summer barbecue plate! We have been out on our deck barbecuing as much as we can! We love creating a recipe like this that is just perfect for the warm weather. Reyhan and her family are Turkish and are originally from Cyprus. Reyhan’s mom gave me the idea to make some vegan kabobs! She briefly went over the components of her traditional recipe and I started thinking about how I could veganize it.
We used Impossible veggie ground to replace ground beef in this recipe. I was so surprised with how delicious these were. The fresh parsley and onion really give these kabobs an amazing flavour. It’s so easy to veganize any recipe these days. There’s so many options for swapping out the animal product component of a recipe. You can use whichever ground beef substitute you prefer! We hope these vegan Turkish kofta kebabs bring you and your family some joy this grilling season! If you try them, be sure to tag us on socials @plantbasedrelationship!
If you’re looking for another great barbecue recipe, try these tofu skewers!
Vegan kabobsCourse: DinnerCuisine: BarbecueDifficulty: Easy
1 pack Impossible veggie ground
½ an onion, finely diced
2 garlic cloves, finely diced
½ cup of vegan, gluten free breadcrumbs
¼ cup fresh parsley, roughly chopped
¼ tsp smoked paprika
A pinch of nutmeg
A pinch of cinnamon
A generous pinch of salt and pepper
2 tbsp tomato paste
1 tbsp ground flax seed
1 tbsp water
- Preheat your barbecue. Mix your ground flax seed with water and set aside for 5 minutes to let it gel. This will be an egg replacement which will be a binder to keep your kabobs together.
- Once your flax egg is set, add all ingredients to a large mixing bowl and thoroughly mix with your hands.
- Place your skewers (sticks) in a bowl of water and set aside for five minutes. This will help keep your skewers from burning on the grill.
- Use your hands to shape your kebabs around your soaked skewers. Press down with a fair amount of pressure and mold into a kebab shape.
- Lightly oil your grill to ensure your kebabs don’t stick. Set your kebabs on your grill with a good amount of space between them.
- Grill for roughly 7 to 8 minutes each side or until your veggie ground loses its pink color. We like ours a bit on the crispy side but they cook very quickly so keep an eye on them.
- Remove from your grill and top with a bit of fresh parsley. These also go great with a vegan tzatziki! Serve and enjoy!