Kefta Kabobs with Tahini Sauce height=

Kefta Kabobs with Tahini Sauce

Prep Time15
Cook Time10
Created By: Dirty Hippie and Bohemian Girl




Products included in this recipe


Kabob Ingredients

  • 6 Tbs. flax seed meal and 7 Tbs. warm water
  • ¼ cup onion, in chunks
  • 2 Tbs. fresh mint
  • 1 package Beyond Beefy Crumbles, thawed
  • ⅛ cup breadcrumbs (gluten free available)
  • 2 Tbs. fresh parsley
  • 1 tsp. cumin
  • 1 tsp. ground coriander
  • ½ tsp. red pepper flakes
  • ½ tsp. cinnamon
  • pinch allspice
  • pinch nutmeg
  • pinch paprika
  • salt & pepper, to taste
  • olive oil, to cook
  • 4 bamboo skewers
  • fresh tomato slices, cucumbers, mint and flatbread, to serve

Tahini Ingredients

  • ½ cup tahini
  • ½ cup warm water
  • 2 Tbs. olive oil
  • 1 clove garlic, peeled
  • 1 tsp. cumin
  • ¾ tsp. salt
  • 1/4 tsp. white pepper


Step 1: Stir flax seed meal into warm water. Set aside to gel into binder.

Step 2: Prepare the tahini sauce next. Combine tahini, warm water, olive oil, garlic, salt, cumin and white pepper in a food processor or blender. Process until smooth and silky. If you prefer a thinner sauce, add more water until desired consistency is achieved. Set aside when finished.

Step 3: In a food processor or blender, combine onion, fresh mint and parsley. Pulse to make into a wet paste, but do not liquefy. Pour into a large mixing bowl and add Beyond Beef, bread crumbs, cumin, coriander, red pepper flakes, cinnamon, allspice, nutmeg, paprika and salt/pepper to taste. Using your hands, mash ingredients together and add flax gel. Combine well and then form four long kabobs onto the skewers, shaped like a sausage. Squeeze tightly so that the Beyond Beef mixture stays formed on the stick.

Step 4: Warm oil on a griddle or wide skillet, to allow space for skewers. Cook 4 to 6 minutes, turning onto front and back sides to ensure even cooking. Serve warm on flatbread with fresh tomatoes, cucumbers and mint with tahini sauce.


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