Easy Vegan Kabob

~ Plant-Based Persian
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This vegan Kabab recipe is easy to prepare, using ingredients like Impossible (or Beyond) Burger and spices. It can be grilled or baked in the oven and pairs well with Persian rice and roasted vegetables.

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Vegan Persian Kabob Koobideh

Why You’ll Love Easy Vegan Kabobs

  • The delicious flavors of Persian kabob without the meat.
  • This kabob recipe is so easy and quick. You can make this outdoors on a grill or in the oven.
  • This vegan kabob recipe can be made without the potato, but it adds more flavor and texture to the kabobs.
Vegan kabob on the grill

Ingredients/Equipment Notes

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

  • 16 oz package of Impossible burger (or Beyond Burger or other plant-based ground meat alternative)
  • 1/2 small red onion grated (press out any excess liquid)
  • small Russet potato smashed
  • salt
  • turmeric
  • black pepper
  • lemon juice
  • sumac (optional)

You will also need the following equipment:

Vegan Persian Kabob - onion
Vegan Persian Kabob - potato
Vegan Persian Kabob

How to Make the Easy Vegan Kabab

  • Peel potato, chop and place in small pot filled with water. Cover and cook on high heat for 10-15 minutes until potato is tender. Rinse the potato under cold water, and let the potato cool down a few minutes. Mash the potato well.
  • Mix all ingredients by hand in a large bowl.
  • Shape into long kabobs. Makes about 7 kabobs.
  • 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.
  • PAN-FRIED
    • Lightly oil a non-stick pan. Fry the kabobs on medium/high heat on each side for about 5 minutes.
  • OVEN
    • Preheat the oven to 350F. 
    • Oil a baking sheet very lightly. Place kabobs on baking sheet.
    • 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.
Vegan Persian Kabob

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 want to use skewers, ensure the Impossible (or other 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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Vegan Persian Kabob Koobideh

Impossible Easy Vegan Kabobs

  • Author: Plant-Based Persian
  • Total Time: 40 minutes
  • Yield: 4 people 1x
  • Diet: Vegan
Print Recipe

Description

Easy Vegan Kabobs 

Ingredients

Scale
  • 16 oz package of Impossible Burger or Beyond or other plant-based ground alternative
  • 1 small Russet potato cooked, peeled and smashed
  • 1/2 small red onion grated (press out excess liquid)
  • 1/2 tsp. salt
  • 1/2 tsp. turmeric
  • 1/4 tsp. black pepper
  • 1/4 tsp. lemon juice

Instructions

  1. Peel potato, chop and place in small pot filled with water. Cover and cook on high heat for 10-15 minutes until potato is tender. Rinse the potato under cold water, and let the potato cool down a few minutes. Mash the potato well.
  2. Mix all ingredients by hand in a large bowl.
  3. Shape into long kabobs. Makes about 7 kabobs.
  4. See grilling/oven baked options below.
  5. Garnish with sumac (optional) and serve!

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

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.

OVEN

  1. Preheat the oven to 350F. 
  2. Oil a baking sheet very lightly. Place kabobs on baking sheet.
  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.

Notes

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

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

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