Photo: Charles Deluvio
My Favorite Grilled Kabob Recipe
20 ingredients
Makes 6 kabobs.
openrecipes
A kabob recipe featuring grilled mushrooms, lemons, tofu red onions and a delicious red pepper walnut slather.
Estimated Nutrition (whole recipe, rough)
921
Calories
29g
Protein
25g
Fat
154g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Molasses | 1 tbsp (20g) | 58 |
| Red Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Muhammara Slather:
- 1 tablespoon crushed red pepper
- flakes or 1 small red chile
- 1/2 teaspoon ground cumin
- 3/4 cup walnuts, toasted
- 1/4 cup whole-grain bread crumbs
- 1/4 cup extra-virgin olive oil
- 2 tablespoons pomegranate molasses
- 1/4 cup tomato paste
- 2 to 3 roasted red peppers
- 1/2 to 1 cup warm water
- 1/2 teaspoon fine-grain sea salt
- Kabobs
- 2 red onions, each cut into 6 wedges
- 3 lemons, each cut into 4 lengthwise wedges
- 12 ounces extra-firm tofu, cut into 12 equal-sized cubes
- 12 mushrooms
- extra-virgin olive oil, for brushing
- fine-grain sea salt
- Special equipment: 6 wooden skewers
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes