Yields4 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins
For the skewers
2blocks tofu cut into 2cm cubes
2tbsplemon juice
2tsplemon zest
2tsppaprika
2tspcumin
3cloves garlic crushed
1/4 cup extra virgin olive oil
1/2 tsp flakey sea salt
200gjelly bean tomato
For the dressing
1cupplain unsweetened yoghurt
2tbsptahini
2tbsplemon juice
1/4 cup mint
1/4 cup parsley
Serve with
1/2 red onion in thin rings
200gjelly bean tomato halved
1sweet petite cos shredded
1packet of kebab bread heated
handfull of parsley
Handfill of mint
Equipment
bamboo skewers
1
Make the marinade. Combine the lemon juice and zest, paprika, cumin, garlic, olive oil, and sea salt in a bowl.
2
Make the skewers by threading alternate cubes of tofu with tomatoes. About 3 of each.
3
Cover the skewers in the marinade. Leave in the fridge for two hours (or overnight).
4
When you’re ready to bake the skewers preheat the oven to 230C, grill. Line an oven tray with baking paper.
5
Lay the skewers on the baking tray.
6
Grill for 20 minutes, turning after 10 minutes, until golden.
7
While the skewers are in the oven make the dressing. Whisk the yogurt, tahini and lemon juice in a bowl. Add the herbs and mix well.
8
Heat the kebab breads as per instructions and lay on a platter. Spread generous amount of tahini yoghurt dressing. Top with cos, tomatoes and red onions. Place the tofu kebabs on top and scatter herbs to serve.
Make the marinade. Combine the lemon juice and zest, paprika, cumin, garlic, olive oil, and sea salt in a bowl.
2
Make the skewers by threading alternate cubes of tofu with tomatoes. About 3 of each.
3
Cover the skewers in the marinade. Leave in the fridge for two hours (or overnight).
4
When you’re ready to bake the skewers preheat the oven to 230C, grill. Line an oven tray with baking paper.
5
Lay the skewers on the baking tray.
6
Grill for 20 minutes, turning after 10 minutes, until golden.
7
While the skewers are in the oven make the dressing. Whisk the yogurt, tahini and lemon juice in a bowl. Add the herbs and mix well.
8
Heat the kebab breads as per instructions and lay on a platter. Spread generous amount of tahini yoghurt dressing. Top with cos, tomatoes and red onions. Place the tofu kebabs on top and scatter herbs to serve.
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