I’m not a proponent of processed food. This recipe is for those days that you want to change it up or maybe have a meat-eater coming for dinner. Of all the processed meats out there, the best I’ve found for this particular recipe is the Beyond Burger. This recipe is good enough to surprise even the biggest meat-eaters. We have a family member that dislikes anything vegan before tasting and he still thinks these are meat kabobs (oops…hope they are not reading this post).
Delicious Vegan Skillet Persian Kabob
4 Beyond Burger Burgers (thawed partially)
1 red onion – peel removed and cut into 4 parts
1/2 cup of oat flakes
1 Teaspoon salt
1/2 Teaspoon black pepper
2 tablespoons Ground Sumac* (available on amazon or in middle eastern stores)
1 clove garlic
- Leave Beyond Burger patties in the refrigerator for an hour to thaw or put them in their package in warm water and put a bowl on top to keep the frozen packages emersed. They should be halfway thawed in 10 minutes.
- Put all of the ingredients into the food processor and just pulse at first to get the halfway frozen patties to open up then turn on until everything comes together in a thick paste.
- Place the entire mixture into a non-stick pan and spread it out evenly to 1/4 inch thickness (no oil needed). Depending on the size of your frying pan, you may need 2 pans.
- Turn on heat to medium-high and cover with a glass lid. Once you see a bit of red on top (5-10 min), remove the lid and start to section into strips with a wood utensil with a straight edge. Put the lid back on. The red juice looks like blood but is beet juice. If it doesn’t separate easily, wait 5 minutes and try again.
- Make 4 strips down and 2 strips across to give you separated kabob pieces. Flip them all to the other side once one side is nicely brown. Push down a bit so your kabob is not too thick. If needed, move some of the pieces to another non-stick pan.
- When browning the 2nd side, leave off the lid.
- Once the second side is nice and brown, remove it from heat.
- In a separate pan, saute with water thinly sliced red onions and tomatoes and serve on top of kabobs. My family and I love sumac so we also sprinkle some sumac on top of our kabobs before eating.You can serve with jasmine white rice or lavash bread and a beautiful green salad. Always include a lot of fresh vegetables in your meal when you are eating processed foods. Enjoy!
*Sumac is a spice that is popular in the Middle East. Once the berries are harvested, dried and ground, sumac becomes a dark red-burgundy color and the taste is a bit sour. Before lemons, it was used to add tanginess to dishes. It’s super easy to find so please do not skip this step. I like this Sumac on Amazon.