Veggie Kebab Recipe

Prepare and mash beans

Place the drained and rinsed black beans in a large bowl. Use a fork or potato masher to mash most of the beans until mostly smooth but with some texture (about 1–2 minutes).

Mix vegetables and seasonings

Add the finely chopped jalapeño, 1/2 cup finely chopped red onion, minced garlic, chopped cilantro, ground cumin, smoked paprika, salt, black pepper and lime juice to the mashed beans. Stir to combine thoroughly.

Bind the mixture

Add 3/4 cup breadcrumbs and 2 tablespoons flour to the bean mixture. Stir; if the mixture seems too wet to hold together, add up to 2 more tablespoons breadcrumbs. Chill the mixture in the refrigerator 15 minutes to firm up for easier shaping.

Form patties

Divide the mixture into 4 equal portions and form into round, flat patties about 3.5–4 inches wide and 1/2 inch thick. Dust each patty lightly with a little flour to help sear.

Cook patties

Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add patties (work in batches if necessary). Cook until a golden crust forms, about 4–5 minutes per side, pressing gently once with a spatula; internal temperature is not required but patties should be hot throughout. Transfer to a wire rack or plate lined with paper towels while you toast the bread and assemble.

Make dough

In a medium bowl combine 2 cups flour, 1 teaspoon instant yeast and 1/2 teaspoon salt. Add 3/4 cup warm water and 1 tablespoon olive oil. Stir until a shaggy dough forms, then turn out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky add up to 1–4 tablespoons more flour.

First rise

Lightly oil a clean bowl, place the dough inside, cover with a towel or plastic wrap and let rise in a warm draft-free place until doubled, about 45–60 minutes.

Shape and top

Punch down the dough and divide into 4 equal portions. Shape each into a small round or oval about 5–6 inches long (kebab size). Brush the tops lightly with water or oil and sprinkle sesame seeds evenly.

Bake and toast

Preheat oven to 425°F (220°C). Place shaped dough on a parchment-lined baking sheet and bake 12–14 minutes until golden and hollow-sounding when tapped. For a toasted finish, split each bread horizontally and place cut sides under the broiler for 1 minute until lightly toasted (watch closely).

Yogurt-lime sauce

In a small bowl combine 1/2 cup plain yogurt, 1 tablespoon lime juice, 1 tablespoon chopped cilantro and 1/2 teaspoon honey or agave if using. Season with a pinch of salt and pepper to taste. Chill until ready to assemble.

Roasted red pepper tahini sauce

In a blender or using an immersion blender, combine 3 tablespoons tahini, 1/4 cup drained roasted red peppers, 1 tablespoon lemon juice, 2 tablespoons water and 1/4 teaspoon salt. Blend to a smooth pourable consistency, adding more water 1 teaspoon at a time if needed. Adjust salt and lemon to taste.

Split each toasted sesame bread horizontally. Spread a tablespoon of the roasted red pepper tahini sauce on the bottom half and a tablespoon of yogurt-lime sauce on the top half (adjust amounts to taste).

Place a lettuce leaf on the bottom half, add a jalapeño black bean patty, top with sliced tomato, a few thin rings of red onion and a small handful of shredded red cabbage.

Drizzle additional sauce(s) over the vegetables (about 1–2 teaspoons each) and add pickled jalapeños and extra cilantro if using. Close the kebab and serve immediately, or wrap in parchment for take-away.