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Baked Lentil Kebabs

mayurisjikoni
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.
5 from 16 votes
Prep Time 20 mins
Cook Time 30 mins
Soaking Time: 4 hrs
Total Time 4 hrs 50 mins
Course Appetizer, Snack, Starter
Cuisine fusion
Servings 32 small pieces

Ingredients
  

  • 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:

  • 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

Instructions
 

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:

  • Mix all the dip ingredients in a bowl till it is smooth and creamy.

Notes

  • 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.
Keyword baked lentil kebabs, lentil kebab recipe