Cheesy Kofta Kebabs
Categories: Dinner
Ingredients:
- 2 packages Gardein Plant-Based Chick'n Strips
- 1 package (8 oz / 225 g) MorningStar Farms Vegetarian Sausage Links
- 1 cup plain Greek yogurt
- 1.5 cups shredded cheese (combination of mozzarella and Colby Jack)
- 1 bunch fresh basil
- 1 small bunch fresh parsley
- 1 bunch scallions
- 1 cup breadcrumbs
- 2 large eggs
- Salt and freshly ground black pepper, to taste
Directions:
- Preheat the oven. Set your oven to 400°F (200°C).
- Prepare the herbs. Add the basil, parsley, and scallions to a food processor. Process until finely minced.
- Prepare the plant-based meats. Defrost the Gardein Chick'n Strips and MorningStar sausage links in the microwave until softened enough to process.
- Make the kebab mixture. Add the defrosted plant-based meats, Greek yogurt, and eggs to the food processor with the herbs. Blend until smooth and thoroughly combined.
- Add the remaining ingredients. Transfer the mixture to a large mixing bowl. Stir in the shredded cheese, breadcrumbs, salt, and pepper until evenly incorporated.
- Spread onto the medium size sheet pan. We did not use parchment paper on the bottom. But we did use parchment paper on the TOP to press the mixture evenly across the prepared baking sheet, smoothing the surface with a spatula.
- Create the kebab pattern. Using a spatula or pastry scraper, score the mixture into long strips approximately 1½ inches wide. Make shorter indentations across each strip to create the appearance of individual kebabs. There's no need to separate them completely.
- Bake. Place the sheet pan in the preheated oven and bake for approximately 30 minutes, or until the kebabs are cooked through, set, and lightly golden.
- Serve. Cut along the scored lines and serve warm over rice with Shirazi salad and yogurt-dill sauce.