The Melon Margarita brings brightness and lift to the dish, balancing the earthy spices of the koobideh with:
🍈 Fresh melon sweetness that complements warm spices
🍋 Citrus acidity that cuts through richness
🌿 Clean agave finish that enhances herbal notes
INGREDIENTS
For the Kabobs:
1½ cups cooked lentils (well-drained)
1 cup finely grated onion (squeezed of excess liquid)
½ cup finely chopped mushrooms
2 cloves garlic, minced
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
½ tsp turmeric
½ tsp ground coriander
Salt & pepper to taste
½ cup breadcrumbs or chickpea flour
2 tbsp chopped parsley
1 tbsp lemon juice
For Serving (Optional):
Flatbread or lavash
Grilled tomatoes & onions
Fresh herbs
Vegan yogurt or tahini sauce
INSTRUCTIONS
Prepare the Mixture
In a bowl, mash lentils until mostly smooth. Fold in onion, mushrooms, garlic, olive oil, spices, breadcrumbs, parsley, and lemon juice.
Form the Kabobs
Shape the mixture into oblong patties or press onto skewers. Chill for 20–30 minutes to help them hold.
Cook
Grill on medium heat or pan-sear with olive oil until golden and lightly crisp on both sides (about 3–4 minutes per side). Or on a traditional Persian grill.
Serve Warm
Plate with fresh herbs, grilled vegetables, and flatbread.
