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greek yogurt & seitan kebab sliders
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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.