Dietary Considerations

Carb conscious recipes

View all recipes

Gluten-free eating

View all recipes

Dairy-free dishes

View all recipes

Health-conscious recipes

View all recipes

Vegetarian lifestyle

View all recipes

Plant-based kofta and kebab platter with garlic naan

Serves 4 to 6

Difficulty Medium

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

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

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.

Find more kebab recipes here

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Carb conscious recipes

Strawberry, avocado and ricotta salad

Fennel, cucumber and grape salad

Serrano-wrapped stuffed pork fillet

Gluten-free eating

The festive acid salad

Strawberry, avocado and ricotta salad

Potato dauphinoise with green goddess dressing

Dairy-free dishes

The festive acid salad

Mixed fruit kimchi

Kombucha strawberry jam

Health-conscious recipes

Peachy Greek salad

Fennel, cucumber and grape salad

Serrano-wrapped stuffed pork fillet

Vegetarian lifestyle

Potato dauphinoise with green goddess dressing

Green goddess bagels

Fried baby marrow flowers

Vegan recipes

Plant-based platter with whipped tofu

Stone fruit ketchup

Plant-based kofta and kebab platter with garlic naan

Plant-based kofta and kebab platter with garlic naan

Ingredients

Method