Plant-based kofta and kebab platter with garlic naan
4 to 6
Medium
30 minutes
30 minutesThis all-in-one platter is a flavour bomb of smoky, griddled plant-based koftas and kebabs, layered with Middle Eastern-inspired sides including garlicky naan, roasted brinjal, red pepper hummus and pickles. By using Beyond’s plant-based links and rounds, you get all the satisfaction of a smoky, meaty grill – minus the meat. A winning choice for flexitarians, vegetarians, or anyone hosting a mixed crowd.
.
Ingredients
Method
-
For the koftas:
- 2 packs Woolworths Beyond Links™
- flour, for dusting
- extra virgin olive oil, for drizzling For the kebabs:
- 150 g Woolworths seedless Pepperito peppers
- 1 pack Woolworths Beyond Mini Rounds™
- 1 T Woolworths Ottolenghi pomegranate, rose and lemon harissa
- 1 T lemon juice
- 2 t extra virgin olive oil For serving:
- 2 Woolworths Heat and Eat garlic naan, toasted
- Woolworths PlantLove plain cultured coconut
- Woolworths roasted red pepper hummus
- 90 g Woolworths pickled red onions
- 2 small brinjals, quartered and roasted
- 3–4 mini cucumbers, thinly sliced
Method
Ingredients
1. Preheat the oven to 200°C. Place the brinjals on a tray, drizzle with olive oil, season with salt and pepper and roast for 30–35 minutes or until soft and golden. At the same time, roast the Pepperito peppers until blistered and slightly charred. Once cool enough to handle, tear into pieces for the kebabs.
2. To make the koftas, remove the casing from the Beyond Links™ and shape each into a sausage around soaked bamboo or steel skewers. Lightly dust with flour and drizzle with olive oil.
3. Heat a griddle pan or braai. Grill the koftas, turning often, until golden and cooked through, about 8–10 minutes.
4. To make the kebabs, thread the roasted pepper pieces onto soaked bamboo or steel skewers, alternating with the Beyond Mini Rounds™. Drizzle with olive oil and grill on all sides until lightly charred and heated through.
5. Mix the harissa with the lemon juice and a touch of olive oil, then brush generously onto the hot kebabs.
6. Toast the garlic naan with a little olive oil, slice the cucumbers and arrange all elements on a large platter.
7. Serve with bowls of cultured coconut, red pepper hummus, pickled red onions and the roasted brinjal.
Cook’s note: Prep the vegetables and condiments in advance, then grill the koftas and kebabs just before serving for maximum flavour and texture. A great build-your-own style platter for a casual dinner or braai.
There are no comments yet.
Comments