These beet kebabs are juicy and full of flavors.
It is our go-to recipe for family gatherings or a quick family dinner.
Everyone is gonna ask for a taste, vegans or not, adults or toddlers, so you might want to double the recipe.
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Peel the beets and cut them into quarters. Transfer to a small pot, cover with boiling water, and cook for 20 minutes. Remove and rinse under cold water.
Heat the oven to 390°F (~200°C).
Finely chop the onion, garlic, and parsley (I like to use the food processor).
Grate the cooked beets using a grater or a food processor disk.
In a large bowl, mix the chopped vegetables, grated beet, lemon juice, cumin, paprika, olive oil, lentil flour, and oats. Set aside.
Cover an oven tray with parchment paper and brush with olive oil.
With wet hands form small kebabs around the cinnamon sticks. Place the kebabs on the parchment paper, and brush with more olive oil.
Bake for 20 minutes.
Remove from the oven and serve with this gluten-free pita bread, tahini, and cabbage salad.
For the cabbage salad - finely slice the cabbage, mix the sliced cabbage with the salt and lemon juice, and set aside for 20-30 minutes, until softened. Mix with the vegan mayo and serve.