Vegetable Seekh Kebabs Recipes

VEGETABLE SEEKH KEBABS

Steps:

• Soak the bamboo skewers in water for 30 minutes.
• Boil and mash the potatoes and sweet peas together until smooth without leaving any chunks. In a wide plate spread the bread crumbs and keep it ready.
• Preheat the conventional oven to 400 degrees Fahrenheit and grease the baking sheet with oil.
• In a pan, heat oil, add finely chopped onion and cook until the onion becomes soft.
• Add ginger garlic paste and saute until the ginger garlic paste loses its raw smell.
• Add finely chopped carrot, cabbage and cook until the vegetables become tender.
• Roast the besan flour separately for a couple of minutes over a medium heat until the besan flour loses its raw smell.
• Combine boiled and mashed potatoes, sweet peas, cooked vegetables, roasted besan flour, lemon juice, salt, red chili powder, coriander powder, garam masala and mix well.
• Divide into small portions and mold the veggies mixture around the bamboo skewers evenly.
• Roll the kebabs on the bread crumbs gently and arrange on a greased baking sheet with 2-inch space between each kebab.
• Spray the cooking oil on the kebabs and bake in a pre-heated 400 degrees oven for 20 minutes and turn the kebabs to the other side, spray cooking oil and bake for another 20 minutes.
• Turn on the broil mode and broil the kebabs for another 2 minutes. Serve the vegetable kebabs with ketchup or with any of your favorite sides.

SEEKH KEBABS

Steps:

• Add the onions, chiles, and cilantro to a food processor and pulse until evenly and finely chopped, scrapping down the sides of the processor with a rubber spatula as needed. Transfer the mixture to a piece of folded over cheesecloth and add the garlic and ginger. Gather up the ends of the cheesecloth and squeeze every bit of liquid from the mixture. (A lot should come out.) This step is imperative to making a good kebab and makes it easier to skewer the meat mixture.
• Combine the meat, garam masala, chili powder, kabab chini (if using), cashew butter (if using) and squeezed onion mixture in a large bowl. Knead until thoroughly combined, cover and refrigerate for at least 2 hours and up to 8 hours.
• Preheat a grill to medium-high.
• Meanwhile, add 2 teaspoons salt to the meat mixture and knead to incorporate. (Do this just before you are ready to make the skewers.)
• Skewering is the only slightly tricky part of this recipe. With moist hands, form the meat into about sixteen 2-inch-wide balls. If the mixture is too moist to hold together, knead in some breadcrumbs. On a large work surface, roll each ball into a cylinder about 1-inch thick and 3 to 4 inches long. Thread the cylinders onto metal skewers. Depending on the size of your skewers, you can thread 3 to 4 cylinders on a single skewer. Don't worry too much about keeping a perfect cylindrical shape.
• When the grill is hot, lightly oil the grates. Lay the skewers on the grates, close the lid and cook until grill marks form on the bottom of the kebabs, 3 to 4 minutes. Flip the kebabs, close the lid and cook until the meat is cooked through, 3 to 4 minutes more. The whole process should take no more than 6 to 8 minutes. If there are significant flare ups, move the kebabs to another part of the grill and continue cooking.
• Slide the kebabs off the skewers onto a platter. Garnish with cilantro leaves and lightly drizzle with Cilantro-Yogurt Chutney. Serve with lime wedges, the remaining chutney for dipping and Pickled Red Pearl Onions (if using).
• Combine the cilantro, yogurt, chiles, garlic, lime zest, lime juice and 1/2 teaspoon salt in a blender and process until smooth. It should have the consistency of a creamy salad dressing. If it's too thick, add 1 to 2 tablespoons water. Taste and adjust the salt and/or lime, if needed.
• Combine the vinegar, sugar, 2 teaspoons salt and 1/2 cup water in a small saucepan over medium-high heat and simmer until the sugar and salt are dissolved, about 2 minutes. Remove from the heat, add the onions and let come to room temperature. Transfer to a jar and refrigerate, covered, for 4 days. The pickles will keep in the refrierator for up to 1 month.

INDIAN STYLE SHEEKH KABAB

Steps:

• In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste. Season with cumin, coriander, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours.
• Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
• Preheat grill for high heat.
• Brush grate liberally with oil, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly.

INDIAN MIXED VEGETABLE SEEKH KABABS

Steps:

• Cook the vegetables in a little water until all the liquid dries up and the veggies become tender.
• Mash the vegetables and mix well.
• Add all the masalas{spices}mentioned above.
• Add onions, green chillies and corriander leaves.
• Do not add cornflour.
• The cornflour is used for rolling the kababs.
• Divide into 8 equal parts{balls}.
• Make each ball flattened with lightly oiled hands.
• Spread by light pressure on a bamboo skewer.
• Roll the seekh in cornflour and deep fry in hot oil.
• Serve with salad or tomato sauce.
• Alternatively, you can smear seekhs with oil and cook on the grill instead of deep-frying.
• Drain excess oil on paper towels before you serve these little cuties piping hot!
• Enjoy!