Vegan Kebab Skewers With Salatet Zabadi

This article is a recipe for vegan kebab skewers with salatet zabadi, inspired by Egyptian-style kebabs. The kebabs are made with lentils, chickpeas, and vital wheat gluten, seasoned with harissa, soy sauce, mushroom seasoning, and other spices for a smoky, savory flavor. The seitan pieces are simmered, marinated, skewered, and roasted until crisp, then served with a yogurt dip, quinoa, salad, tomatoes, cucumbers, mint, pickled red onions, and lime wedges for a Middle Eastern-inspired meal. The recipe is from The Vegan Middle Eastern Cookbook by Noha Elbadry-Cloud and makes four servings.

To make the vegan kebab skewers, a dough is formed with lentils, chickpeas, vital wheat gluten, and various seasonings. The seitan pieces are simmered, marinated, skewered, and roasted until crispy. Serve the kebabs with salatet zabadi, a yogurt dip made with cucumber, dill, mint, lemon juice, and garlic, along with other accompaniments like quinoa, salad, and pickled onions for a complete meal.