Bold Roasted Kebabs with Tahini Vinaigrette and Pickles
Serves 4 | Crafted with Field Burger Plant-Based Burgers
Recipe by Sara Kramer, Sarah Hymanson
- Make it Sweet
- Make it Bold
ABOUT THE FLAVOR ORIGIN
Kebabs are easy to assemble using Field Roast Plant-Based Burgers. They grill up juicy and flavorful with a sweetness from a pomegranate glaze and roasted onions. Served up in warm, fluffy pitas, these are finished with a traditional Middle Eastern spice mix and a creamy tahini vinaigrette, which adds a richness to the fresh cilantro, arugula and sour dill pickles.
Ingredients
Tahini Vinaigrette
½ cup tahini
3 tbsp. white wine vinegar
2 tsp. honey
1 clove garlic, minced
½ tsp. kosher salt
3 oz. warm water
Roasted Onions
2 large sweet onion
½ tsp. kosher salt
1 tbsp. fresh thyme leaves
3 tbsp. extra virgin olive oil
1 tbsp. pomegranate molasses
Glazed Kebabs
4 Field Roast Chef’s Signature Plant-Based Burgers
2 tsp. Middle Eastern spice blend (or homemade -1 tsp. coriander,¼ tsp. each ground cumin, fennel, chili flakes, cinnamon)
4 - 8” fluffy pitas, warmed
2 cups baby arugula
½ cup fresh cilantro sprigs
½ cup dill pickle slices
½ cup hot pickled pepper rings
Preparations
Preheat oven to 350°F. Line a baking sheet with parchment paper.
For the tahini vinaigrette: In a large bowl, whisk the tahini with the white wine vinegar, honey, garlic, and salt. Add the warm water, a little at a time, until mixture is smooth and creamy. Set aside. Can also make in a high-speed blender for 30 seconds.
For the roasted onions: Cut each onion through the skin into 8 large wedges, leaving the root attached so the onions hold together. Lay the 16 wedges on the prepared baking sheet, sprinkle with salt and thyme, let sit for 5 minutes. Drizzle with the extra virgin olive oil and bake for 35 to 40 minutes until tender and caramelized. When cool enough to handle, pull the skins from the onions, and discard, keeping the wedges together. Pour the oil from the roasted onions into a small bowl and stir together with the pomegranate molasses to glaze the kebabs.
For the glazed kebabs: Preheat a chargrill or BBQ over medium-high heat.
Cut the Field Roast Chef’s Signature Plant-Based Burgers into 1” squares (about 8 cubes per burger). Using eight 6” skewers, thread each skewer alternately with 2 burger cubes together then 1 roasted onion wedge and then 2 more burger cubes together and a second onion wedge. So, you will have 4 burger cubes and 2 onions on each skewer. Thread all 8 kebabs.
Grill the kebabs for 3 minutes per side, turning occasionally until evenly browned and a little bit crispy with nice grill marks, about 6 minutes total.
Off the grill, brush the kebabs with the pomegranate glaze and sprinkle with the Middle Eastern spice blend. Remove the skewers and stuff the grilled kebabs into warmed pitas. Add arugula, cilantro, dill pickles and hot pickled pepper rings to the pita. Drizzle generously with tahini vinaigrette. Serve warm with extra tahini vinaigrette on the side.
