Greek Inspired Impossible Kebabs with Tabouli and Tzatziki Sauce!

Need a dish that cooks up quickly, tastes amazing, and looks super impressive on the plate? You’ve got to try these Greek-inspired Impossible Kebabs served on a bed of Tabouli and topped with my homemade Tzatziki Sauce! And, no...you don’t need a grill to make a great kabob! These cooked up, quick and easy, in about 20 minutes...the whole meal is on the table in just 30 minutes!

Now, full disclosure, the tabouli in this recipe isn’t traditional. Typically tabouli would include diced tomatoes. For these kabobs, I knew that I wanted to use tomatoes on the actual kabobs so I decided to use olives in the tabouli instead. That’s honestly one of the most fun parts about cooking…don’t let yourself get too stressed about of ingredients and swapping out certain flavors for something else that you might prefer.

What you are going to need to buy:

Impossible Ground - (or whatever brand of plant-based meat you love)

Minced Garlic - (we like these jarred options from Spice World!)

Liquid Smoke

Tomatoes

Onions

Flat Leaf Parsley

Fresh Mint

Black Kalamata Olives

Balsamic Vinegar (a white balsamic will be better for this recipe)

Olive Oil

Lemon Juice

Salt & Pepper, to taste

These ingredients are for the Kabobs and the Tabouli - you can find the recipe for my homemade Tzatziki sauce HERE!

What you are going to need to do:

Preheat your oven to 400 degrees.

If you are using wood kabob sticks, make sure to soak them in water…you can do this while you make the pesto.

To start, in a medium bowl mix together your plant-based ground, minced garlic, to taste, a tablespoon, or so and a tablespoon of liquid smoke. Mix well.

For these kabobs, I formed my plant-based ground into little ‘bricks about 1 inch by 2 inches.

In a skillet, on medium heat, with a little olive oil, sear the little bricks on all sizes to get a nice color and some good char.

After all of the ground has been seared, you can begin to assemble your kabobs, alternating the meat and the tomatoes (or your choice of veg.

Place the kabobs onto a baking sheet and bake for 15 minutes, turning halfway through.

In the meantime…let’s make some Tabouli

It’s pretty straightforward and mainly just involves some chopping. You could even use a food processor if you’re not comfortable with all the dicing.

The trick to good tabouli, in my opinion, is making sure that everything is chopped/diced very fine.

Chop your parsley and mint into a very fine mixture. To the herbs add your finely diced tomatoes, some minced garlic. and finely chopped olives. Note: using olives in tabouli isn’t traditional. Typically you would use diced tomatoes. For these kabobs, I knew that I wanted to use tomatoes on the actual kabobs so I decided to use olives in the tabouli.

To your herbs and diced veg add balsamic vinegar, olive oil, and a splash of lemon juice.

Now, CLICK HERE for the instructions to make the Vegan Tzatziki Sauce to top these kabobs.

Serving!

Serve these kabobs on a bed of fresh tabouli and topped with your vegan tzatziki sauce.
Enjoy!