Plant-Based Lavash Kebabs

INGREDIENTS

• 4-6 Atoria’s Family Bakery Traditional Lavash Wraps
  
• 1 small white onion, peeled and quartered
• ¼ cup roughly chopped parsley
• ¼ cup roughly chopped dill
• 4 cloves garlic
• 12 oz vegan ground meat
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tsp pepper
• Vegan yogurt for serving

DIRECTIONS

1. Place the onion, parsley, dill, and garlic in a food processor and pulse until finely minced.
2. Transfer the mixture to a clean kitchen towel or layered paper towels and squeeze out as much liquid as possible.
3. In a large bowl, combine the plant-based ground meat with the squeezed onion-herb mixture, tomato paste, cumin, garlic powder, smoked paprika, salt, and pepper.
4. Mix well until fully incorporated, then cover and place in the refrigerator for 30 to 45 minutes, preferably 1 to 2 hours, so the flavors can develop.
5. Lay a Lavash wrap flat on a clean work surface. Spread a thin, even layer of the vegan mixture all over the Lavash, going almost to the edges, about ¼ inch thick.
6. Starting from the bottom, tightly roll the Lavash upwards into a log, pressing gently to help it stick. Slice the log crosswise into 2 to 2 ½ – inch wide pinwheels.
7. Carefully thread pinwheels onto skewers, pressing gently to secure and keep the shape. You can flatten the pinwheels slightly to help them hold together while grilling.
8. Preheat your grill or grill pan to medium-high heat. Lightly brush the outside of each pinwheel with olive oil, and grill the skewers, rotating occasionally, until the Lavash is golden and crisp and the filling is browned and cooked through, 12 to 15 minutes.
9. Serve warm with fresh minced parsley and vegan garlic yogurt sauce and enjoy!
   

NUTRITION

Serving Size: 4 Servings

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