Vegan Tandır

Vegan Tandır is a flavorful plant-based twist on a traditional Turkish barbecue dish, featuring marinated jackfruit that mimics the texture of meat. Grilled to perfection and served with a side of tangy vegan yogurt sauce, this dish is perfect for outdoor gatherings or a cozy dinner at home.

Ingredients

• Young green jackfruit - 400 grams (drained and rinsed)
• Olive oil - 2 tablespoons
• Lemon juice - 2 tablespoons
• Garlic powder - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Cumin - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Red bell pepper - 1 medium, chopped
• Zucchini - 1 medium, sliced
• Red onion - 1 medium, cut into wedges
• Fresh parsley - 2 tablespoons, chopped
• Vegan yogurt - 100 grams
• Cucumber - 1/2 medium, grated
• Dried mint - 1 teaspoon

Steps

1. In a bowl, combine olive oil, lemon juice, garlic powder, smoked paprika, cumin, salt, and black pepper to create a marinade.
2. Add the drained jackfruit to the marinade, making sure all pieces are well coated. Let it marinate for at least 20 minutes.
3. Preheat the grill or a grill pan over medium-high heat.
4. Prepare skewers by threading the marinated jackfruit, red bell pepper, zucchini, and red onion alternately onto the skewers.
5. Grill the skewers for about 10-12 minutes, turning occasionally until the jackfruit is caramelized and the vegetables are tender.
6. While the skewers are grilling, prepare the vegan yogurt sauce by mixing the vegan yogurt, grated cucumber, dried mint, and a pinch of salt in a bowl.
7. Once the skewers are ready, remove them from the grill and let them rest for a few minutes.
8. Serve the grilled jackfruit skewers with the vegan yogurt sauce on the side and garnish with fresh parsley.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 40 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.4 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains antioxidants and anti-inflammatory properties from spices like cumin and paprika.

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