Vegetable Seekh Kebab is a traditional Indian recipe for a kebab of mixed vegetables, nuts and fruit that's traditionally cooked in a tandoor but laso works on a barbecue or under a grill (broiler). The full recipe is presented here and I hope you enjoy this classic Indian version of: Vegetable Seekh Kebab.
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This is an Indian classic, vegetable, nut and fruit kebabs that anyone can enjoy. Typically, they’re cooked in a tandoor or on a barbecue and are served with mint chutney. You can easily make these vegan by replacing the ghee with groundnut oil or similar. These can be served as as a starter or as part of a main meal.
Ingredients:
1 tbsp ghee
1 tsp cumin seeds
1 1/2 tbsp garlic, chopped
1 tbsp ginger, chopped
2 large carrots, grated
1 cup beans, chopped
1/2 cup potatoes, grated
1/2 tsp black pepper
5-6 almonds (crushed)
1/2 cup khoya
Handful of cheese, grated
2 figs, chopped
125g (1 cup) gram flour, toasted
Salt as required
Method:
Place a pan over medium heat. Once hot add the ghee and use to fry the cumin seeds, garlic, and ginger for about 2 minutes until golden brown and aromatic (but don’t let them burn)
Add the carrots, beans, potatoes, black pepper and salt. Cook for 2 minutes before adding the almonds, khoya, grated cheese and figs. Stir well to combine then add the toasted gram flour and mix everything together to form a dough.
Turn into a bowl and work in the grated cheese then season to taste with salt. Divide the mixture into eight portions and shape around a skewer (if using bamboo soak in water for 20 minutes beforehand).
Traditionally these would be cooked in a tandoor for about 20 minutes, or until golden brown. Alternatively roast in a hot oven (200C/450F) for 25 minutes or cook on a hot barbecue, turning frequently for about 20-25 minutes.
Serve hot, with flatbread and mint chutney or mint raita.
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