Kebab Skewers with Salatet Zabadi
[Vegan]

For the Kebab Dough:

• 1 (15-oz [425-g]) can lentils, undrained
• 2/3 cup (109 g) cooked chickpeas
• 3 tablespoons (45 ml) soy sauce
• 2 tablespoons (30 g) harissa paste
• 1 tablespoon (12 g) mushroom seasoning or no-beef bouillon
• 2 teaspoons (10 ml) liquid smoke
• 1 tablespoon (7 g) onion powder
• 1 tablespoon (7 g) garlic powder
• 1 tablespoon (7 g) smoked paprika
• 1 teaspoon dried sage
• 1 teaspoon sea salt
• 2 cups (240 g) vital wheat gluten, plus more if needed

For the Kebab Marinade:

• 3 tablespoons (45 ml) olive oil
• 2 tablespoons (30 ml) soy sauce
• 1 tablespoon (20 g) pomegranate molasses
• 1 tablespoon (15 ml) liquid smoke
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander

For the Salatet Zabadi:

• 1 1/2 cups (115 g) vegan yogurt
• 1 English cucumber, grated then placed in a towel and wrung out
• 1/4 cup (13 g) chopped dill
• 2 tablespoons (11 g) chopped mint leaves
• 2 tablespoons (30 ml) lemon juice
• 1 large clove garlic, minced
• 1 teaspoon sea salt

To Serve:

• Spring mix
• Sliced cherry tomatoes
• Sliced cucumbers
• Chopped fresh mint
• Pickled red onions
• Cooked quinoa
• Lime wedges