How to Make Protein Packed Vegan Kebabs (BBQ GOALS)

It was the hottest day in the UK yesterday so we thought we would share a brand new recipe! Perfect for your summer BBQ's!

If you’re avoiding the usual burgers and sausages and want something a little healthier, here’s a great recipe to help you nail your bbq!

INGREDIENTS

Marinade
1 lemon
1 clove of garlic
1 tsp of sumac
1 tsp of Aleppo pepper flakes (substitute chilli flakes)
1 tsp of pomegranate molasses
4 tbsp of tahini
2 tbsp of water (tester to adjust)

250g firm tofu

1 yellow pepper
150g cherry tomatoes
¼ aubergine
1 tsp Olive oil
Pinch cayenne pepper
Pinch Zaatar

METHOD

Press the tofu by placing in a tofu press or wrapping in kitchen paper and placing under a heavy weight for 30 minutes. Cut in to 9 cubes

Peel and roughly chop the garlic | Juice and zest the lemon | Combine all the marinade ingredients in the food processor, blitz to a smooth paste and season to taste | Pour half the marinade into a mixing bowl and reserve the other half to drizzle over the kebabs | place the tofu cubes in half of the marinade and leave for at least 30 minutes, overnight works well

Chop the pepper in to 2 cm chunks, removing the seeds and pith | Chop the aubergine in to 2 cm chunks | Place all vegetables in a bowl, add the oil, cayenne pepper and zaatar toss to mix well

Place a grill pan on a high heat and leave the pan for several minutes to allow to become very hot | Place the pitta breads or flat breads on the grill and allow to cook for several minutes, turning once grill marks can be seen on the bread, set aside | Place the vegetable skewers on to the grill pan and cook for 5- 10 minutes, turning half way through

Drizzle with leftover marinade garnish with fresh herbs and serve with salad. Works well serve with wholemeal pitta bread

💚COMMENT BELOW AND SHARE THIS VIDEO WITH YOUR FRIENDS TO SPREAD THE HEALTHY VEGAN LOVE💚

All the love, Henry & Ian x

#vegan #bosh #veganmainstream

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