Vegetable Seekh Kababs
EVENT: SUNDAY FUNDAY
THEME: SOMETHING ON A STICK
RECIPE: VEGETABLE SEEKH KABABS
Vegetable Seekh Kababs are so delicious, gluten free and fun starter or snack, loaded with a variety of vegetables, shaped on skewers and grilled. Actually, it is very easy to make vegetable seekh kababs as long as you follow some of the vital tips. Go on read the post to find out what the tips are.
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Theme -Something On A Stick
Monday 28th March is celebrated as the National Something On A Stick Day. How this celebration day began is unclear but it is a reminder that one can actually prepare a whole meal on sticks starting from appetizer to desserts. Sticks have been used for cooking food for a very long time. The sticks back then were not as refined as what we get today but more like twigs and reeds.
These days lots of appetizers are served on sticks. When I suggested the theme, I was excited as I had quite a few ideas running in my head. Caprese Salad on a stick was on top of the list. When the time came, I couldn’t find fresh basil! Though officially spring has begun, it is a wee bit too cold to enjoy ice lollies.
With Holi festival approaching, I was feeling a bit low as I was missing celebrating with friends and family. So how does one create that festive mood with just two Indians in the whole town of Magog? Cook yummy food! So for Holi, hubby and I enjoyed Vegetable Seekh Kababs, Mushroom Shahi Korma and Thandai Baked Yogurt.
Something On A Stick Recipes On My Blog:
Paneer Tikka And Naan Bites – it always is a hit as an appetizer whenever I entertain friends at home.
Mini Pancake Stacks – a fun way to serve tiny pancakes and fruit for kids. Adults too love it as a brunch option.
Watermelon, Coconut and Rose Popsicles – perfect for the hot summer days.
Beetroot Blueberry Pops – a sugar free fun dessert for kids.
Grilled Cauliflower – With Indo-Chinese flavours, makes a tasty starter dish.
Mango and Passion Fruit Paleta is my favourite.
Check Out What Fellow Members Have Made On A Stick
- Amy’s Cooking Adventures: Bacon Mini Cheese Balls on a Stick
- A Day in the Life on the Farm Homemade Corndogs
- Food Lust People Love: Marinated Turkey Kabobs – Shish Hindi
- Karen’s Kitchen Stories: Mini Caprese Salad Skewers
- Sneha’s Recipe: Paneer Lollipops
- Mayuri’s Jikoni: Vegetable Seekh Kababs
What Are Seekh Kababs?
Seekh Kababs originate from the Indian Sub Continent. They are kebabs that are shaped around a skewer and grilled on a barbecue, in the tandoor or over grills. Most homes don’t have tandoors so seekh kababs are grilled on a tawa, skillet or under the broiler(grill). When one thinks of seekh kababs then meat comes to mind. Generally, seekh kababs are made from minced meat. Spices are added to the meat, shaped around a skewer into long shapes and grilled.
For the vegetarians, vegetable seekh kababs are made with a variety of vegetables. Sometimes soya granules are used to replace the meat. But mostly the binding agent is potato, paneer or cooked raw banana. Seekh Kababs are served with onion rings, lemon wedges, chutneys, raita and naan or paratha.
Usually potatoes are used. They are boiled, peeled and mashed. You can replace potato with sweet potato, plantain, yams.
Flour For Binding
Usually roasted chickpea flour is used to bind all the vegetables. The flour is roasted so that one does not get the raw taste in the kababs. Sometimes other flours like tapioca, amaranth, arrow root flours are used.
Use any vegetables of your choice. Mostly carrots, French beans, cabbage, peas, are used. You can use sweet corn, cauliflower, radish, etc. It is important to chop the vegetables finely. Peas and sweet corn have to be processed in a blender to a coarse texture. Some people process the vegetables, but I prefer to chop them finely or grate them. This way I am sure that they are not over processed in the food processor resulting in a watery paste.
To Add Paneer Or Not To
The choice is yours. I like to add paneer, and sometimes grated cheddar cheese too. If you don’t want to add any dairy products then replace the amount with mashed potatoes.
Wooden Skewers Or Metal Ones
The choice is yours. If you are going to use wooden ones in the tandoor or over a barbecue then you need to soak them in water for at least 30 minutes to an hour. This way they will not burn.
Shaping The Kababs
I find it easier to first shape it into an oval shape and then thread the skewer. Using greased hands then slowly press and roll the mixture around the skewer to make them as long and thin as possible. For meat kababs, usually wet hands are best. Make sure the ends do not have gaping holes.
Don’t Over Cook
As the vegetables are already cooked, no need to grill the kababs for too long as that will make them dry. A quick grilling or roasting for 5-10 minutes is enough.
Don’t Skimp On The Oil
Add or brush enough oil when grilling as that prevents the kababs from becoming dry.
The Vegetable Seekh Kabab Mixture
The reason I don’t boil the vegetables except for the potatoes is because boiling them makes them too soft and also watery. You don’t want a watery seekh kabab mixture. If you feel that the mixture does not hold shape in spite of adding the chickpea flour, add some breadcrumbs. It will soak up the excess moisture.
Ingredients Required For Vegetable Seekh Kabab
- Potatoes – boiled, peeled and mashed or grated. Need about 1 cup.
- Paneer – grated or mashed, need about 1 cup.
- Chickpea Flour – besan, chane ka atta. Need to roast it over low heat till it becomes light pink in colour or emits aroma.
- Carrot – peeled and finely chopped or grated.
- French Beans – tender ones, finely chopped.
- Peas – process in a food process into a coarse texture. Or boil and mash them. Make sure you dry the boiled peas on a kitchen towel first.
- Onion – peeled and finely chopped. Use red, white or yellow. Need some cut into rings too to serve.
- Garlic – peeled and minced.
- Ginger – peeled and minced or grated.
- Green Chillis – minced or finely chopped.
- Kasuri Methi – dried fenugreek leaves, easily available in all Indian Stores or online.
- Fresh Coriander – finely chopped along with the tender stems.
- Fresh Mint – chopped
- Oil or Ghee – any vegetable oil or ghee. I have used sunflower oil. Need for cooking the vegetables, brushing on the kababs and grilling.
- Cumin Seeds – jeera, jiru.
- Red Chilli Powder – add according to your taste.
- Coriander Powder
- Garam Masala – easily available in stores and Indian Grocery shops. Also available online.
- Amchur Powder – dried raw mango powder. If you don’t have any, then add lemon/lime juice.
- Turmeric Powder -haldi, hardar
- Salt – add according to your taste.
Watch How To Make Vegetable Seekh Kababs
VEGETABLE SEEKH KABAB
- 1 cup potatoes mashed or grated
- 1 cup paneer mashed or grated
- ¼ cup onion finely chopped
- 1 tsp ginger minced or grated
- 1 tsp green chillis minced or finely chopped
- 1 tsp garlic minced or finely chopped
- 3 tbsp chickpea flour/besan
- ½ cup carrot finely chopped or grated
- ½ cup french beans finely chopped
- ½ cup peas minced coarsely
- ¼ cup fresh coriander chopped
- ¼ cup fresh mint chopped
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 tsp red chilli powder
- 1 tbsp coriander powder
- ¼ tsp turmeric powder
- ½ tsp garam masala
- 1 tsp amchur powder
- 1 tbsp kasuri methi
- 1 tsp salt
- extra oil
- some onion rings
- chutney of your choice
- lemon wedges
- naan/paratha optional
ROASTING CHICKPEA FLOUR:
- Roast the chickpea flour in a wide pan over low heat till it appears ligh pink in colour or you get the aroma of the flour. This takes about 3-5 minutes.
- Keep on the side and allow it to cool down completely.
PREPARATION OF THE VEGETABLE SEEKH KABAB MIXTURE:
- Heat oil in a wide pan over high heat.
- Add cumin seeds.
- As soon as they begin to sizzle, add carrot, beans and peas.
- Stir fry for a few seconds.
- Cover the pan, lower the heat to medium. Allow the vegetables to cook for 5 minutes.
- Open the lid, take the pan off the heat. Allow the mixture to cool down completely.
- Add the grated potatoes and paneer into a mixing bowl.
- Add the cooked vegetables and the roasted chickpea flour.
- Add all the spices, herbs, salt.
- Mix and mash the mixture without hand.
- Form a dough that is not sticky.
SHAPING THE KABABS
- Take about 2 tablespoonful of the kabab mixture. Form into an oval shape.
- Insert the skewer through the tapering end.
- Using oiled hand, shape the kabab around the skewer, pressing it gently in your fist and rolling it between your palms.
- Make sure the ends are sealed and don't have holes.
- Make them as thin as possible so they heat evenly.
- Place a skillet, tawa or griddle pan over high heat on the stove.
- Brush the pan with some oil.
- Place the kababs in the pan with the end of the skewers hanging out of the pan.
- Pan fry or roast for a minute. Turn them and roast. Roast all sides by turning the kababs.
- If you cannot turn them coax them up with a spatula or take them to the side of the pan if it has a raised edge.
- Can grill the kababs for a few minutes over the barbecue or jiko. Make sure you have soaked the wooden skewers in water for 30 - 60 minutes before shaping the kababs around them.
- Can grill under a broiler for a few minutes. Set the broiler to high. Make sure you turn the kababs in between. Don't cook them for too long.
SERVING VEGETABLE SEEKH KABABS
- Serve hot vegetable seekh kababs with some cliced onion rings, salad, lemon wedges, chutneys or raita of your choice. Can also serve naan or parathas on the side.
- Use vegetable seekh kababs as a stuffing. Smear some chutney over a naan or paratha. Add chopped salad, add a kabab. Roll it up and enjoy.
- Use vegetables of your choice, make sure they are finely chopped as they cook faster.
- If you use sweet corn, process to a coarse texture before cooking.
- Can replace paneer with potatoes, sweet potatoes or cooked plantain.
- Add spices according to your taste.
- Soak the wooden skewers in water for 30-60 minutes before using them over open fire.
- Don't over cook the kababs otherwise they will become dry.
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