BY Follow Your Heart
| Easy | Vegan
Lule Kabob Wrap
INGREDIENTS
Lule Kabob
- 12 oz plant-based ground meat
- 1 large white onion, grated and strained
- 1 tsp salt
- 1 tsp pepper
Creamy Lemon Sauce
- 1/3 cup Follow Your Heart Original Vegenaise
- ¼ cup lemon juice (1 lemon)
- 2 tbsp olive oil
- salt, to taste
- pepper, to taste
Wrap
- 1 large pita bread
- 1 tbsp Follow Your Heart Dairy-Free Feta Crumbles
- 1 tsp sumac
- tomato, sliced
- Persian cucumber, sliced
- onion, sliced
INSTRUCTIONS
- Grate a large white onion using either a cheese grater or food processor and drain out all the onion juice with a mesh strainer.
- Add the grated onion, plant-based ground meat, salt, and pepper in a large mixing bowl. Use your hands to knead the mixture together until well combined. Cover the mixing bowl and let it chill overnight in the fridge (or for at least 6 hours).
- While the kabob meat chills, make the creamy lemon dressing by adding Vegenaise, lemon juice, olive oil, salt, and pepper to a bowl and whisking together until combined.
- Once the kabob meat mixture has chilled, take a ball of the meat and press it onto the middle of a flat ½” metal skewer. Mold the meat evenly around the skewer and keep adding more until the skewer is covered in about a ½ inch thick of meat.
- Grill the kabob skewers on a preheated grill or stovetop, turning them frequently (about every 30 seconds) to ensure the meat sticks to the skewer. Cook well until the meat is brown on the inside and seared on the outside (about 3-5 minutes on each side).
- Assemble the wrap by a heating large pita bread and adding the lule kabob, sumac, tomatoes, cucumber, onion, Feta Crumbles, and creamy lemon dressing.
- Fold over the pita and wrap in parchment paper. Cut the wrap in half and enjoy!
Lule Kabob Wrap
BY Follow Your Heart
| Easy | Vegan
