Vegan Kebab

Instructions

1. Step 1

   Whisk the olive oil with 3 tbsp (45 ml) lemon juice, 3 ¾ clove (12 gr) garlic, 1 tsp (6 gr) salt, cumin, smoked paprika, and black pepper.

   Ingredients used: 2.0 gr Black Pepper, 12.0 gr Garlic, 4.0 gr Ground Cumin, 45.0 ml Lemon Juice, 60.0 ml Olive Oil, 6.0 gr Salt, 4.0 gr Smoked Paprika

   Cookware: mixing bowl, whisk

2. Step 2

   Add the tofu, bell pepper, zucchini, red onion, and tomatoes to the marinade. Toss gently, cover, and marinate in the refrigerator.

   Timer: 20 min (fixed)

   Ingredients used: 300.0 gr Bell Pepper, 240.0 gr Cherry Tomato, 240.0 gr Red Onion, 400.0 gr Tofu, 300.0 gr Zucchini

   Cookware: mixing bowl

3. Step 3

   Whisk the tahini with the water, 2 tbsp (30 ml) lemon juice, 1 ¼ clove (4 gr) garlic, and ¼ tsp (2 gr) salt until smooth.

   Ingredients used: 4.0 gr Garlic, 30.0 ml Lemon Juice, 2.0 gr Salt, 80.0 ml Tahini, 60.0 ml Water

   Cookware: Small Mixing Bowl, whisk

4. Step 4

   Preheat the grill over medium heat.

   Timer: 10 min (fixed)

   Cookware: grill

5. Step 5

   Thread the marinated tofu and vegetables evenly onto eight metal skewers.

   Cookware: broad flat metal skewers

6. Step 6

   Grill the kebabs over medium heat, turning every few minutes, until the vegetables are tender and lightly charred and the tofu is browned.

   Timer: 12 min (fixed)

   Cookware: grill, tongs

7. Step 7

   Warm the pita breads briefly on the grill, turning once.

   Timer: 2 min (fixed)

   Ingredients used: 4.0 piece Pita Bread

   Cookware: grill, tongs

8. Step 8

   Serve the kebabs with the warm pita, tahini sauce, and parsley.

   Ingredients used: 15.0 gr Parsley