Baked Lentil Kebabs
Baked Lentil Kebabs with flavours from the Middle East and the Indian Sub Continent are soft, delectable and easy to make. In brief, these kebabs make a wonderful starter and are easy to make. Also nutritious and best part is that they are gluten free and vegan. Serve them with any chutney or dip of your choice.
1 cup puy lentils/ masoor 1 cup mashed potato ¼ cup quick cooking oats 2 tbsp chickpea flour 2 tbsp semolina ½ cup onion finely chopped 1 tsp garlic minced 1 tsp ginger minced 1-2 green chillis finely chopped 1-1½ tsp salt ¼ cup fresh dill chopped ¼ cup fresh coriander chopped 2 tbsp za'atar spice mixture 1 tsp sumac ½ tsp pepper powder coarse 2 tbsp lemon juice oil for brushing FOR THE ZA'ATAR YOGURT DIP: 1½ cups plain yogurt thick ¼ tsp salt ¼ cup fresh coriander chopped ¼ tsp pepper powder 1 tsp za'atar spice mixture 1 tbsp lemon juice
SOAK AND COOK THE LENTIL Soak the lentil in enough water for at least 4- 6 hours. Cook the lentils in about 2-3 cups of water till done. If any water is left, drain it out into a bowl. Save it to use for soups. Allow the lentil to cool down a bit. PREPARATION OF THE KEBAB MIXTURE Add the cooked lentils in a big mixing bowl. Add all the other ingredients. Mix very well and taste. Add any more spices, salt or lemon juice if you wish. SHAPING THE KEBABS Wet your hands with water, take about a tablespoonful of the mixture and shape it. I made them into small oval flattish shapes. You can shape them round discs or even press the mixture around skewers. If you are going to use wooden skewers then you nedd to soak them in water for at least 2 hours. If you're using metal ones, then grease them. Brush the baking tray with some oil or line it with some parchment paper or foil. Arrange the shaped kebabs on the tray. BAKING THE KEBABS Preheat the oven to 180°C. Bake the kebabs for 15 minutes. Take the tray out of the oven. Turn the kebabs over. Brush the tops again. Bake for 15 -20 minutes till the kebabs are golden brown on top. Serve hot kebabs with your favourite dip or chutney. PREPARATION OF ZA'ATAR YOGURT DIP:
Don't allow the lentils to become mushy.
Add less oats if the mixture is dryish.
Serve kebabs with onion rings, lemon wedges.
If you don't have chickpea flour, replace it with any millet flour, cornflour or breadcrumbs.
If any liquid is left after cooking the lentils, save it to use for soups, curries or dals.