Vegetarian Koobideh Kebab
Delight in the rich flavors and textures of Vegetarian Koobideh Kebab, a plant-based twist on the Persian classic that’s both satisfying and nutrition-packed. Featuring tender brown lentils, toasted walnuts, and aromatic spices like cumin, coriander, and paprika, these kebabs are expertly bound with breadcrumbs and egg for a perfect shape. Formed around skewers and cooked to golden perfection in a pan or on a grill, they boast a smoky, savory charm reminiscent of traditional koobideh. Serve these hearty kebabs hot, drizzled with zesty lemon juice, alongside fresh pita bread, crisp vegetables, or creamy yogurt dip for a wholesome and vibrant meal that’s ideal for vegetarians and meat lovers alike. Perfect for family gatherings or weeknight dinners, these kebabs deliver bold Persian flavors in every bite!
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Recipe Information
Ingredients
- 200 grams brown lentils
- 50 grams walnuts
- 1 large onion
- 3 garlic cloves
- 100 grams breadcrumbs
- 50 grams flour
- 1 egg
- 50 grams parsley, chopped
- 2 teaspoons cumin powder
- 2 teaspoons coriander powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
Instructions
Rinse the brown lentils thoroughly and place them in a saucepan with 600 ml of water. Bring them to a boil and then reduce the heat to a simmer. Cook for about 15-20 minutes or until the lentils are tender but not mushy. Drain any excess water and allow them to cool slightly.
While the lentils are cooking, toast the walnuts in a dry skillet over medium heat for 5 minutes, stirring frequently until they are golden and aromatic. Allow them to cool slightly, then finely chop them.
Peel and finely chop the onion, and crush the garlic cloves. In a large mixing bowl, combine the cooked lentils, chopped walnuts, onion, garlic, breadcrumbs, flour, egg, parsley, cumin, coriander, paprika, salt, and black pepper.
Use your hands to mix the ingredients thoroughly until you have a firm mixture. If the mixture is too wet, add more breadcrumbs. Form the mixture into kebab shapes around skewers.
Heat the olive oil in a large non-stick frying pan over medium heat or prepare a grill. If using a pan, cook the kebabs for 3-4 minutes on each side until they are golden brown and cooked through. If grilling, preheat your grill and cook for about 5 minutes on each side.
Serve the vegetarian koobideh kebabs hot, drizzled with lemon juice, alongside your favorite sides such as pita bread, diced tomatoes, cucumbers, or a yogurt dip.
Nutrition Facts
Calories |
1635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.9 g | 99% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 28.0 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 4121 mg | 179% | |
| Total Carbohydrate | 198.2 g | 72% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 24.0 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 416 mg | 32% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 2120 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
