This vegan friendly Lebanese dish takes the traditional chicken and replaces it with Thryve's delicious plant-based alternative
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 40 minutes |
| Serves | 4-6 |
| Cuisine | Lebanese |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 542 |
| Fat | 27.1g |
| Saturates | 3.9g |
| Protein | 14.6g |
| Carbs | 66.8g |
| Sugars | 20.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFPreheat the oven to 200C, gas mark 6.
Dice the pumpkin/squash into 2cm-sized cubes.
In a bowl, add the pumpkin/squash, cloves, 1 tsp cinnamon, ginger and 2 tbsp olive oil and toss until evenly coated. Spread out onto a baking tray, season with salt and pepper. Roast for 25 minutes. Remove from the oven and cool to room temperature.
Meanwhile, peel and chop the onion into quarters, then separate the layers. To assemble the skewers, thread 6 pieces of shish tawook onto a skewer, alternating with the red onion and sage leaves to create different layers. Place the skewers a baking tray and brush with the olive oil.
Increase the oven temperature to 220C, gas mark 7, and roast the shish tawook for 12-15 minutes.
To make the drizzle, place the maple syrup, za'atar, sumac, 1tsp cinnamon and cumin in a bowl and mix together. Season to taste.
In a blender, add the hummus and ¾ of the cooled roasted pumpkin/squash. Blend until smooth. Spread the pumpkin hummus on a serving platter.
In a small dry pan, toast the pine nuts until golden. Set aside. In the same pan, add olive oil and heat. Once moderately hot, add a handful of sage leaves and fry for 5-8 seconds. Remove from the pan and place on a paper towel to crisp up.
Place the leftover roasted pumpkin/squash on the hummus. Scatter over the toasted pine nuts, crispy sage leaves and pumpkin seeds. Drizzle with olive oil. Top with the shish tawook and drizzle generously with za’atar maple drizzle.
Serve with grilled pita or flatbread on the side.
