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.

Sunday Funday

Sunday Funday is a group of Food Bloggers. Every Sunday we  share some fun, traditional, hearty or easy recipes to make Sunday Family Meals a bit more exciting. To join this fun group, visit the Sunday Funday Facebook Page. Request to join in.

 

 

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.

Binding Vegetable

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.

Other Vegetables

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.

To Serve:

Chutneys of your choice. Some salad that includes onion rings and lemon wedges. Can also serve it with a raita (yogurt dip) and some paratha or naans.

 

Watch How To Make Vegetable Seekh Kababs

 

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A little request:

If you do try this recipe then please either

• add a comment below,
• send a picture to my email mayuri.ajay.patel62@gmail.com
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• or tag me on Twitter as #Mayuri1962