Vegan Kebabs With Shallots, Cumin, Fresh Coriander

By Mat McDermott

Ingredients:

• 1 lb Beyond Meat plant-based ground
• ½ cup shallot, minced
• 1 tsp ginger paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• ¼ tsp cayenne
• 1 tsp sea salt
• ¼ cup Harmless Harvest unsweetened plain coconut yogurt
• ½ cup cilantro, chopped
• 3 10” wheat tortillas or rotis
• Toppings (e.g., garlic chutney, quick-pickled red onions, micro arugula)

---

Method:

1. Mix the Ingredients
   Combine all the ingredients in a mixing bowl and mix thoroughly.
2. Shape the Patties
   Using your palm, form the mixture into nine equal-sized patties, about 2” in diameter and ¾” thick
3. Cook the Patties
   In a shallow pan, fry the patties for about 7 minutes per side. Check for even browning, adjusting the position in the pan as needed. The patties are fully cooked when browned and firm.
4. Warm the Tortillas/Rotis
   Heat a tortilla or roti in a dry pan until small dark spots form, and the flatbread becomes slightly crispy.
5. Assemble the Wrap
   • Cut three patties in half.
   • Arrange toppings in a thin line down the center of the wrap.
   • Place the halved patties on top of the toppings.
   • Fold over the sides and secure the wrap with a toothpick.

Enjoy this flavorful vegan dish inspired by aromatic spices and fresh herbs.

(McDermott is Senior Director of Communications, Hindu American Foundation.)