Vegan Turkish Kebabs with Sumac Onions and Garlic Dill Mayonnaise

J. Kenji López-Alt/ Photo: Kate Mathis for The New York Times. Food Stylist: Eugene Jho

4 Servings

Ingredients

FOR THE SUMAC ONIONS:

• 1 medium red onion, halved lengthwise, then thinly sliced
• 1 cup loosely packed fresh parsley leaves
• 1 tablespoon ground sumac

FOR THE GARLIC-DILL MAYONNAISE:

• 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

FOR THE KEBABS:

• 1 pound vegan ground meat, such as Impossible or Beyond
• 1 tablespoon minced fresh oregano leaves
• 3 medium garlic cloves, minced
• 1 ½ teaspoons Urfa pepper, or 1 teaspoon ground ancho chile
• 1 ½ teaspoons ground sumac
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon freshly ground black pepper

FOR SERVING:

• 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

Instructions

1. 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.)
2. 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.
3. 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.)
4. 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.
5. 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.
6. Serve with sumac onions, garlic-dill mayonnaise, cherry tomatoes, arugula, hot sauce and Turkish bread or pita.