Kofte Kebabs with Pomegranate-Sumac Glaze
| Serves | 4 |
|---|---|
| Menu Part | Entree |
| Cuisine Type | Mediterranean |
Chef Dan Snowden
Bad Hunter
Chicago
Chef Dan Snowden, head of the kitchen at veg-forward Bad Hunter restaurant, incorporates several trending ingredients into these Middle Eastern-inspired kebabs. Pomegranate molasses, ground sumac, za’atar and mustard greens are all increasing in menu mentions, according to Technomic Ignite menu data. The kebabs themselves are made with a spicy red bean meat substitute.
Ingredients
Spicy red bean kofte mix
2 lb. vegan spicy red bean protein blend
1 tbsp. red chili flakes
2 tsp. ground cumin
1 tsp. ground coriander
¼ tsp. ground cinnamon
2 tbsp. grated fresh ginger
1 small onion, finely diced
Pomegranate-sumac glaze
¼ cup pomegranate molasses
¼ cup rice wine vinegar
1 tsp. ground sumac
Za-atar yogurt
1 cup plain yogurt
1 tbsp. za-atar
1 garlic clove, microplaned
2 tbsp. lemon juice
Kosher salt, to taste
Vegetable oil, for frying
¼ cup mustard greens, lightly dressed
2 tbsp. pickled red onion
1 grilled flat bread or naan
Steps
1. For kofte mix, in large bowl, combine all ingredients until well blended. Divide into 4-ounce portions.
2. Meanwhile, prepare pomegranate-sumac glaze: in small bowl, combine all ingredients. Taste for seasoning; set aside.
3. For za’atar yogurt: In small bowl, combine all ingredients until blended. Refrigerate until ready to serve.
4. In deep saucepan, heat oil until temperature reaches 350 F. Skewer each portion of kofte kebab mix on a metal skewer. With hands, mold kebab mix evenly around skewers. Deep fry in hot oil until golden brown.
5. Transfer skewers to grill and continue cooking, frequently basting with pomegranate-sumac glaze.
6. For each serving, spoon ¼ cup za’atar yogurt on plate. Place two skewers on top of yogurt; top with mustard greens and pickled onion. Serve grilled flatbread on the side.
Photograph courtesy of Morningstar Farms