Best Vegan Kabob Recipe

~ Plant-Based Persian
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This Vegan Kabob recipe offers flavorful Persian kabobs made with plant-based ingredients, onion, and Eastern spices for indoor or outdoor grilling or oven baking.

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Best vegan kabob and grilled tomatoes

Why You’ll Love Vegan Kabob

  • The delicious flavors of Persian kabob without the meat.
  • These kabobs can be made on a grill or in the oven or even pan-fried.

Ingredients/Equipment Notes

To make this delicious vegan kabob, you will need the following ingredients (full measurements are in the recipe card below):

  • 12 oz package of Beyond Beef (or other plant-based ground)
  • small yellow onion
  • salt
  • turmeric
  • black pepper
  • sumac
  • Brewed Saffron

You will also need the following equipment:

How to Make the Best Vegan Kabob Recipe

  • Grate the onion. Remove the excess liquid by using a cheesecloth or a fine mesh strainer and pushing down on the grated onion to squeeze out the excess water. 
  • Combine all the ingredients by hand in a large bowl.
  • Let marinate at least 4 hours (the longer it marinates, the more flavorful).
  • Shape into long kabobs. This recipe makes about 7-8 kabobs. 
  • See grilling/oven/pan-fried options below. 
  • OVEN
    • Preheat the oven to 350F.
    • Oil a broiler pan very lightly and place kabobs on the broiler pan. 
    • Bake in the oven for about 5-10 minutes. Flip each kabob and bake another 5-10 minutes. Set oven to broil and cook for a final 3 minutes on broil.
  • PAN-FRIED
    • Lightly oil a non-stick pan. Fry the kabobs on medium/high heat on each side for about 5 minutes.
  • GRILLING
    • For the outdoor grill, the mixture should be very cold. Combine all the ingredients in a bowl and refrigerate for at least 30 minutes to chill.
    • Use skewers that are about 1 inch wide, and using water on your hands, add small amounts of the kabab mixture to the skewer.
    • Lay the skewers on a baking sheet and put it in the refrigerator for at least 30 minutes to chill (or in the freezer for 15 minutes).
    • Heat the BBQ grill and use oil to grease the grill.
    • Add the kabab skewer to the grill and turn it over back and forth for 5 seconds until the kabab starts to brown. Then let it cook for 5-10 minutes on each side. Brush oil on the kababs as needed if they stick to the grill.
grilled vegan kabob and tomatoes

How to Serve Vegan Kabob

Kabob is delicious on its own, or served with Persian rice, Persian bread, and grilled vegetables. Add a dash of sumac (optional).

Recipe Tips

– If you would like to also include roasted tomatoes with your kabobs, take 4-5 small vine or Roma tomatoes, toss with 1 tsp. cooking oil, 1/2 tsp. salt, and 1/2 tsp. black pepper. Bake or grill along with the vegan kabob.

– If you want to use skewers for outdoor grilling, ensure the ground plant-based alternative is very cold, and after putting on skewers, put in the freezer a few minutes before grilling to make them more firm.

Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!

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Best vegan kabob and grilled tomatoes

The Best Vegan Kabob

  • Author: Plant-Based Persian
  • Total Time: 40 minutes
  • Yield: 6–7 Kabobs 1x
  • Diet: Vegan
Print Recipe

Description

Vegan Persian kabob recipe with delicious Persian spices of saffron and sumac. 

Ingredients

Scale
  • 12 oz package of Beyond Beef (or other plant-based ground beef)
  • 1 small yellow onion (grated and juice removed)
  • 1 tsp. salt
  • 1 tsp sumac
  • 1/2 tsp turmeric
  • 1/2 tsp. black pepper
  • 1 Tbsp Brewed Saffron

Instructions

  1. Grate the onion. Remove the excess liquid by using a cheesecloth or a fine mesh strainer and pushing down on the grated onion to squeeze out the excess water. 
  2. Combine all the ingredients by hand in a large bowl.
  3. Let marinate at least 4 hours. The longer it marinates, the more flavorful.
  4. Shape into long kabobs. This recipe makes about 7-8 kabobs. 
  5. See grilling/oven-baked options below. 
  6. Serve with Persian rice or lavash bread. 

OVEN Option

  1. Preheat the oven to 350F.
  2. Oil a broiler pan very lightly and place kabobs on the broiler pan. 
  3. Bake in the oven for about 5-10 minutes. Flip each kabob and bake another 5-10 minutes. Set oven to broil and cook for a final 3 minutes on broil.

PAN-FRIED Option

  1. Lightly oil a non-stick pan. Fry the kabobs on medium/high heat on each side for about 5 minutes. 

GRILLING Option

You can use an indoor or outdoor grill.

  1. For the outdoor grill, the mixture should be very cold. Combine all the ingredients in a bowl and refrigerate for at least 30 minutes to chill.
  2. Use skewers that are about 1 inch wide, and using water on your hands, add small amounts of the kabab mixture to the skewer.
  3. Lay the skewers on a baking sheet and put it in the refrigerator for at least 30 minutes to chill (or in the freezer for 15 minutes).
  4. Heat the BBQ grill and use oil to grease the grill.
  5. Add the kabab skewer to the grill and turn it over back and forth for 5 seconds until the kabab starts to brown. Then let it cook for 5-10 minutes on each side. Brush oil on the kababs as needed if they stick to the grill.

Notes

If you would like to also include roasted tomatoes with your kabobs, take 4-5 small vine or Roma tomatoes, cut in half, toss with 1 tsp. cooking oil, 1/2 tsp. salt, and 1/2 tsp. black pepper. Include as you grill or bake the kabobs. 

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: Iranian/Persian