Chelo Kabob Koobideh

For my first attempt to veganize a steadfastly un-veganizeable Persian dish, I needed to tackle the national dish of Persians: Chelo Kabob. When Persians go out to eat, the place to go is a chelo kabob restaurant. For outdoor celebrations, Persians barbeque kabob and wrap with warn naan. 13-bedar, for example, is one of those occasions, where Persians stream into the local park en masse 13 days after Persian New Year (Norooz, or "New Day") and make kabob.

I can typically find something vegan on every restaurant menu (even the loathed steakhouse has a vegetable entree), but always forced to eat white rice and salad whenever I end up at the chelo kabob resaurant.

With Norooz quickly approaching, just five days until the first day of Spring (!), this is one feat I needed to conquer.

I made a simple Chelo with Tahdig (see previous post), along with kabob and Salad Shirazi.

Vegan Kabob Koobideh

1 package Gimme Lean Sausage
1 medium onion, grated very finely or blended
2 cloves garlic,minced
1/2 cup bread crumbs
1 bunch cilantro, chopped finely
2 tablespoons sumac
1 teaspoon turmeric
1 teaspoon garlic powder (or to taste)
1 teaspoon salt
1 teaspoon pepper
1 tablespoon olive oil
1 squeeze of lemon juice, about 1 teaspoon

Mix all the ingredients together in a large bowl. Mixing with your hands is the best method. Form into small, flat patties. Refrigerate for one hour or more, best if overnight.

The Gimme Lean has zero fat, but we decided to try it on a Foreman grill. It turned out good, but a tad dry. I would suggest brushing with olive oil to keep the meat moist. Serve covered with pita or lavash bread to keep warm. We used whole wheat Afghan barbari because that's what the store downstairs had.



After refrigerating the patties overnight, my partner in crime made them for lunch the next day by browning them in grapeseed oil. The results: delicious! The flavors had time to marinate overnight, and the extra oil helped to keep the kabob koobideh moist and flavorful. I recommend this method of cooking, rationalizing that you are cutting A LOT of fat and toxins by veganizing koobideh in the first place.

Here it is cooking:



And plated with rice:





Salad Shirazi

3 Persian cucumbers, chopped
1 large tomato, seeded, chopped
1 half yellow onion, chopped
Juice of one lemon
Salt and Pepper
Extra Virgin Olive Oil (optional)

Mix together for an incredible, accompanying salad to your chelo kabob. This salad is refreshing and tasty, and goes well especially with rice dishes or topping a sandwich.