Vegetable Seekh Kebabs Recipes

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.

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.