The Most Delicious Eggplant Shish Kebab + Mediterranean Kale Salad

I feel very strong ties to my Armenian roots and a big part of my culture is FOOD! One of the most famous Armenian dishes, which has also been incorporated to American culture, is the Shish Kebab.

Growing up, I always had a mixture of lamb and beef; but, after switching to a plant based lifestyle, I created this vegan version using eggplant that truly hit the spot! I paired it alongside the most delicious Kale Salad topped with a Tahini dressing. I’m SUCH a sucker for Tahini and can put it on just about ANYTHING!

Serve this dish at a BBQ if you’re having people over that lead a plantcentric lifestyle or if you want to serve something that is outside the box. It’s bound to be a crowd-pleaser!

Print Recipe

Eggplant Shish Kebab + Mediterranean Kale Salad

This Eggplant Kebab dish is perfect for BBQ’s and is bound to be a crowd-favorite paired with this Mediterranean Tahini Dressing poured over Kale Salad.    

Prep Time40 minutes mins

Cook Time15 minutes mins

Course: Main Course

Cuisine: Mediterranean

Keyword: eggplant recipe, eggplant shish kebab, gluten free, kale salad, plant based recipe, tahini dressing, the most delicious eggplant recipe, vegan kale salad, vegan recipe, whole food plant based

Servings: 3 people

Ingredients

Eggplant Shish Kebab

• ¼ cup Tahini
• ⅓ cup Plant Milk
• 1 Tbsp Grape Molases
• 2 tsp Tamari (or Soy Sauce)
• 1 Lime
• 2 tsp Ginger grated
• 1 Tbsp Coriander
• 2 tsp Shallot finely chopped
• 1 Eggplant

Mediterranean Kale Salad

• 4-6 leaves Kale
• ½ cup Cherry Tomatoes halved
• 1 Habanero Peppers seeded + diced
• 1 Bell Pepper diced
• 5 Tbsp Tahini
• 5 Tbsp Olive Oil extra virgin
• 2½ Tbsp Maple Syrup (or honey)
• 1 Lemon juiced
• 1 tsp Zaatar
• Salt/Pepper/Crushed Red Pepper for taste

Instructions

Eggplant Shish Kebab

• Place all Kebab ingredients, except the eggplant in a large bowl.  Whisk to combine. 
• Cut eggplant into 1” cubes and add to the marinade.  Toss to combine and leave for 30 minutes to marinate.  Meanwhile soak 8 skewers in water. 
• Preheat barbecue to a medium/low heat, otherwise place a grill over a medium low heat on the stove.  Thread the eggplant onto skewers and tap to remove excess marinade. 
• Brush the barbecue with a little oil and grill for 5-7 minutes on each side.  If you are using a barbecue with a lid, close the lid to help cook all the way through.  If you’re using the stovetop, cover your pan with a large lid.  
• Remove the kebabs from the grill and brush with a little excess marinade. 

Mediterranean Kale Salad

• Wash and dry kale. Strip leaves from stem. 
• Rip into smaller bite sized pieces.  Massage the kale by squeezing in fists until it takes on a greener, more cooked appearance. 
• Add cherry tomatoes, bell and habanero peppers to kale. 
• For dressing: combine all remaining ingredients in a small bowl and whisk. 
• Pour dressing over salad and toss well until evenly distributed.