Veggie seekh kebab
Veggie seekh kebab
You can get really creative with vegetarian seekh kebabs. I suggest a few vegetables to use below but you’re not limited to those! The most important ingredient in this recipe is the mashed potato. That and the cheese, if using, is what binds the kebabs together. Like all seekh kebabs, it is difficult at first to get these to stay on the skewers. If this is your first time attempting veggie seekh kebabs, you could start them off on a double layer of foil that has been oiled and placed directly over the grate. This will help them stay on the skewer – once a crust has formed you can remove the foil and then finish them off over the hot coals.
Equipment
- BBQ
Ingredients
- 3 large floury potatoes unpeeled
- 3 tbsp rapeseed canola oil or ghee
- 2 tsp cumin seeds
- 1 onion finely chopped
- 2 tbsp garlic and ginger paste
- 5 green bird’s eye chillies finely chopped
- 70 g 2½oz cauliflower, roughly chopped
- 70 g 2½oz broccoli, roughly chopped
- 1 large carrot roughly chopped
- 70 g 2½oz green (string) beans, roughly chopped
- 1 red bell pepper, roughly chopped
- 1 tsp dried red chilli flakes
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 1 tsp Kashmiri chilli powder
- Large handful of coriander cilantro, roughly chopped
- Small handful of mint leaves roughly chopped
- 100 g 3½oz Cheddar or paneer cheese, grated (optional)
- 3 tbsp melted ghee plus extra for greasing
- Salt to taste
- Chutney raita or chilli sauce, to serve
Instructions
- Put the potatoes in a saucepan and cover with water. Bring to a boil over a high heat and simmer until fork tender. Transfer to a plate to cool and then peel and mash them. Set aside.
- Heat the oil or ghee in a large frying pan over a medium-high heat. When visibly hot, stir in the cumin seeds and fry for 30 seconds to infuse into the oil. Add the chopped onion and fry for about 3 minutes until soft and translucent. Then stir in the garlic and ginger paste and chopped chillies and fry for a further 30 seconds.
- Add the cauliflower, broccoli, carrot, green (string) beans and red (bell) pepper to the pan and stir-fry until almost cooked through but not super soft. Stir in the chilli flakes and ground spices and fry for a further 30 seconds, then remove from the heat and allow to cool slightly.
- Once cooled, transfer the vegetable mixture to a food processor and blend until you have a chunky paste – not smooth like mashed potato; you want to see little bits of vegetable. Mix the vegetables with the mashed potato, coriander (cilantro), mint and cheese, if using, and season to taste. Refrigerate for 30 minutes, or until cold.
- Prepare a direct heat fire. While the barbecue is heating up, start preparing your skewers. Place a bowl of water next to the skewers and with wet hands, take a pool-ball-sized ball of the potato mixture and slide it onto a lightly greased skewer. Squeeze it onto the skewer. As you do this, it will make its way down the skewer to form a sausage shape. The mixture should be evenly distributed on the skewer. Repeat with the remaining mixture.
- When the coals are white-hot and it is uncomfortable to hold your hand 5cm (2in) above the grill for more than 2 seconds, you’re ready to cook. Place the seekh kebabs over the coals and cook, turning regularly, until they are heated through and a light, crispy brown. Baste from time to time with the melted ghee.
- Serve with chutney, raita and/or chilli sauce. These are also delicious wrapped in chapatis or naans with salad.