VEGAN TURKISH KEBABS WITH SUMAC ONIONS AND GARLIC-DILL MAYONNAISE

Vegan Turkish Kebabs With Sumac Onions and Garlic-Dill Mayonnaise image

These vegan ground meat kebabs are inspired by Turkish street food. The kebabs themselves can be served on their own with the garlic-dill mayonnaise, or made into wraps, or tucked into Turkish bread or pita for sandwiches, with garlic-dill mayonnaise, sumac onions and tomatoes.

Provided by J. Kenji López-Alt

Categories dinner, weekday, skewers and kebabs, main course

Time 40m

Yield 4 servings

Number Of Ingredients 23

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Ingredients

1 medium red onion, halved lengthwise, then thinly sliced
1 cup loosely packed fresh parsley leaves
1 tablespoon ground sumac
20 garlic cloves, peeled and ends trimmed
1 cup vegan mayonnaise
1 tablespoon fresh lemon juice
3 tablespoons extra-virgin olive oil
Large handful of minced fresh dill leaves
Kosher salt and freshly ground black pepper
1 pound vegan ground meat, such as Impossible or Beyond
1 tablespoon minced fresh oregano leaves
3 medium garlic cloves, minced
1 1/2 teaspoons Urfa pepper, or 1 teaspoon ground ancho chile
1 1/2 teaspoons ground sumac
1 teaspoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1 teaspoon neutral oil, such as grapeseed or canola
1 cup cherry tomatoes, halved
1 cup arugula
Hot sauce, to taste
Vegan Turkish bread or pita

Steps:

Make the sumac onions: Combine all ingredients and toss until the onion pieces are separated and well coated. (You should have about 1 1/2 cups. Sumac onions should be used the day they are made.)
Make the garlic-dill mayonnaise: Put 18 garlic cloves in a medium pot, and cover with a couple inches of water. Bring to a boil over high heat. Continue cooking for 30 seconds. Drain garlic and allow to cool to room temperature.
Meanwhile, mince the remaining 2 garlic cloves. In a food processor, combine blanched and raw garlic, mayonnaise and lemon juice; process until completely smooth. With the machine running, slowly drizzle in the olive oil. Transfer mixture to a bowl, stir in minced dill, and season to taste with salt and pepper. (You should have about 1 1/2 cups.)
Make the kebabs: Combine all ingredients in a large bowl, and fold with very clean hands until fully incorporated. Divide mixture in half, then divide each half into 6 equal balls. Working on a clean cutting board, roll them into cylinders about 3/4 inch in diameter. Cut each cylinder in half to form 24 small logs.
Cook and serve: In a large skillet over medium-high, heat oil until shimmering. Add the logs, working in batches if necessary to prevent crowding. Cook on one side until well browned, about 2 minutes. Flip and cook on second side until well browned and cooked through, another 1 1/2 minutes. (Alternatively, cook on a hot grill until lightly charred and cooked through.) Transfer to a serving plate.
Serve with sumac onions, garlic-dill mayonnaise, cherry tomatoes, arugula, hot sauce and Turkish bread or pita.