1 lb. Beyond Beef
16 cherry tomatoes
2 small zucchini, each cut into 8 (½-inch) slices
2 small yellow squash, each cut into 8 (½-inch) slices
1 medium orange bell pepper, cut into 16 pieces
1 tbsp olive oil
¾ tsp kosher salt, divided
¾ tsp black pepper, divided
1 large red onion
½ cup chopped fresh cilantro, leaves and stems
1¼ tsp ground cumin, divided
½ cup plain fat-free Greek yogurt
1 tbsp fresh lemon juice
1 small garlic clove, grated
In a medium bowl, toss together tomatoes, zucchini, yellow squash, bell pepper, oil, and ¼ teaspoon each salt and pepper. Cut onion in half lengthwise; cut one onion half into wedges (set remaining onion half aside). Add onion wedges to vegetable mixture and toss to coat. Alternately thread a few onion pieces, 2 yellow squash pieces, 2 tomatoes, 2 bell pepper pieces, and 2 zucchini pieces onto each of 8 (8- to 10-inch skewers).
Coat a large grill pan with cooking spray. Heat grill pan over high heat for 4 to 5 minutes or until very hot. Add vegetable kebabs, in batches if necessary, and grill 4 to 5 minutes on each side. Remove from pan and keep warm.
While vegetables cook, in same bowl, grate remaining onion half on the large holes of a box grater. Add Beyond Beef®, cilantro, 1 teaspoon cumin, and ⅜ teaspoon each salt and pepper and mix well. Divide mixture into 4 equal portions and mold each into a 6-inch-long elongated oval patty around a skewer. Add to grill pan and grill until cooked through and lightly charred, 4 to 5 minutes per side (slide a thin metal spatula under kebabs to release them from pan for turning).
In a small bowl, combine yogurt, lemon juice, garlic, remaining ¼ teaspoon cumin, and remaining ⅛ teaspoon each salt and pepper. Serve sauce with kebabs.
Serving size: 1 kofta kebab, 2 vegetable kebabs, and 2 tablespoons sauce
SmartPoints® value per serving
SmartPoints is the trademark of WW International, Inc. and is used with permission by Beyond Meat.
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