PREMIUM NON-CARBONATED AGAVE COCKTAILS

BUY NOW

RECIPE + PAIRING

Vegan Koobideh Kabob

WHY THE PAIRING WORKS

Vegan Koobideh Kabob paired with Melon Margarita

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.

  1. Form the Kabobs
    Shape the mixture into oblong patties or press onto skewers. Chill for 20–30 minutes to help them hold.
  2. 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.
  3. Serve Warm
    Plate with fresh herbs, grilled vegetables, and flatbread.