Greek Yogurt & Seitan Kebab Sliders

Protein and fiber packed veggie kebab made with hung greek yogurt, crumbled seitan, spinach, edamame and bunch of spices packed between buttery brioche along with spicy caramelized onions and other veggies with sweet and spicy sauces.

Being a vegetarian, one thing has always made me fascinated and that is all different kind of kebabs. I have seen many videos of kebab making and I can just tell from all the ingredients that it ought to have amazing flavors. All the spices along with fresh veggies and herbs adds tremendous flavors to the kebabs. Again, this is just my imagination as I have always only seen people making them but I have never tried as I am a vegetarian.

Guess what, I have been feeling a bit brave these days with all the plant protein I am trying to incorporate in my diet. And one plant protein that scares me a a bit more than others is seitan. It gives me very meaty look and feel. Which is why I cannot just eat big pieces of it. So here is my attempt of including them in my version of vegetarian kebab. Greek yogurt and seitan both hold a lot of protein. When you combine them together, it is a protein overload!

Even though Greek yogurt is super thick, it actually holds lot of water. So to make this kebab work, I end up hanging the fat free greek yogurt to remove as much water as possible. I usually go with wrapping yogurt in cloth and placing it in strainer with heavy object on top route. But this time I tried placing the whole wrapped yogurt set up in a tofu press and it actually worked so well. The combination of hung greek yogurt, crumbled seitan and spiced up veggie mix crumbles along with some other spices make great kebabs. The flavors are so fresh and the kebab it self is super moist.

Pairing these kebab with spicy buttery caramelized onions, cilantro mint chutney and Maggi tomato ketchup ends up in flavor loaded sliders. I love this recipe for many reasons. It is protein and fiber loaded. It has great flavors. And it is meal prep friendly as well. I love making uncooked kebabs and leaving them in the fridge for few days. Cook them as you need them. Same goes with cilantro mint chutney and spicy caramelized onions. All these key items are prepped ahead, and then it is just a matter of assembling things together.

These kebab mix is not only good for sliders/burgers but they can also be great for salad topper. I would love to pair it with refreshing quinoa salad for a complete meal. And you can also simmer these kebabs in Tikka Masala Sauce to make kofta gravy like dish. You can also pair it with my NAMKIN USAD PAV. Or simply eat it like street style tikki with sweet & spicy chutney, cold yogurt, onions, tomatoes and thin sev. These kebabs are multi purpose and macro friendly. I guarantee once you try them, you will add them to your rotations. If you end up making them, leave me a comment below. Or tag me on Instagram @myvegetarianroots. I would love to hear your feedback on these recipe! I also love my Aloo Tikki Sliders just as much, in case you are interested in trying them as well.
Happy & Healthy Eating!

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Greek Yogurt & Seitan Kebab Sliders

Protein and fiber packed veggie kebab made with hung greek yogurt, crumbled seitan, edamame and bunch of spices packed between buttery brioche along with spicy caramelized onions and other veggies with sweet and spicy sauces

Servings 12 sliders

Ingredients

Kebabs

• 4 servings Fat Free Plain Greek Yogurt hung yogurt with water removed as mentioned below
• 8 oz Seitan can be sub with shredded extra firm tofu or paneer
• 2 tbsp Avocado Oil
• 1 tsp Cumin Seeds
• 1 Chopped Serrano
• 3 large Garlic Cloves, roughly chopped
• 1 inch Ginger Roots, roughly chopped
• 3 White part of Scallions
• 2 cup Baby Spinach, roughly chopped
• ¾ cup shelled edamame
• ½ large Yellow Onion, sliced
• 1½ tsp Cumin Coriander Powder
• ½ tsp Red Chili Powder
• ¼ tsp Turmeric Powder
• ¾ tsp Salt ¼ + ½
• 1 tsp Chaat Masala
• ¼ tsp Black Pepper Powder
• ½ tsp Garam Masala
• ⅓ cup Finely Chopped Cilantro
• 1 cup Panko/bread crumbs

Spicy Caramelized Onions

• 1 xlarge Red Onion, sliced
• 2 tbsp Salted Butter
• ½ tsp Kashmiri Red Chili Powder
• ½ tsp Salt
• 1 tsp Tandoori Masala

Other Ingredients

• 12 small Brioche Slider Buns
• 4 tsp Spread Butter
• ¼ cup Tomato Ketchup preferably Maggi Hot & Sweet tomato ketchup
• ½ cup Cilantro Mint Chutney recipe is on my blog, linked below
• ½ English Cucumber, thinly sliced
• 2 small Tomatoes, thinly sliced
• 12 oz Freshly Shredded Pepper Jack Cheese

Instructions

Make hung yogurt a day ahead

• Wrap yogurt in a cheese cloth, secure it well with a string or a rubber band. Then place wrapped up yogurt in a flatten colander with a plate underneath to catch the water, while some weight on top of the wrapped yogurt to add some pressure from top. Place this setting in the refrigerator over night to get rid of as much water as possible. Other easy option is to use tofu press container, linked here.

Make spicy caramelized onion

• Heat up butter in a pan. Add in sliced red onion with salt, kashmiri red chili powder and tandoori masala. Mix well and keep cooking until nicely caramelized. Once done, take it out of the pan and keep it aside.

Make kebabs

• Heat up 2 tbsp oil in a pan. Add in cumin seeds and wait until fragrant and changes color.
• Add in sliced yellow onion, serrano, garlic, ginger and white part of scallions along with ¼ tsp of salt. Mix well and cook until the onion starts to translucent, but not brown.
• Add in chopped spinach, mix well and cook until wilted. Add in edamame, mix well and cook for couple more minutes. Take the mixture off of stove and let it cool down a bit.
• While your veggies are cooling down, take seitan out of the package and crumble it up very tiny in food processor. Then dry roast it in the same pan you cooked veggies in without any oil. Skip this step if using shredded tofu or paneer.
• Process cooked veggies in the food processor until you get some grainy texture but not mushy.
• Now you should have three items ready. Hung yogurt, crumbled/dry roasted seitan (or tofu/paneer) and crumbled up cooked veggies. Take all these three in a big wide bowl along with ½ tsp of more salt, red chili powder, turmeric powder, cumin coriander powder, black pepper powder, chaat masala, garam masala and cilantro. Mix well until everything is combined.
• Form 12 patties/kebab out of these mixture. The patties/kebab should be same sized diameter as your brioche slider/burger bungs. If you have big buns, you will end up with less 12 patties/kebab. Place these patties/kebab in the fridge for 30 minutes, or longer if you are prepping them ahead of time.
• When ready to cook the patties/kebab, take them out of the fridge. Coat each one well with panko/bread crumbs and cook on a skillet with some oil on both sides until nicely crispy from the outside. Top each kebab with some shredded pepper jack cheese and cover it until melted.

Assemble Sliders

• Spread butter, green chutney and Maggi tomato ketchup on both halves of the slider buns.
• On one half, layer sliced cucumber and sliced tomatoes with sprinkle of chaat masala.
• Place cheesy kebab on top of veggie layer. Top them with spicy caramelized onions and top it with other half of the slider buns.
• Simply serve it with side of more green chutney and maggi tomato ketchup.