Healthy Vegetarian Grilled Appetizer: Vegetarian Seekh Kebab
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If you do not cook kebab because they are generally non vegetarians, this recipe of seekh kebab is just for you. I have always loved the look of kebab being grilled in hot tandoor, but few years back only non vegetarian version used to be the popular one.
In the name of vegetarian kebab it was usually alu tikki {with some veggies thrown in and usually dry to taste} nothing like hubs
usually described his non vegetarian version soft succulent and melt in mouth, so with trials and errors I am finally happy with this recipe that tastes delicious and looked great too.
One thing I used to miss in the recipe was smoky flavour that comes with kebabs grilled inside clay tandoor on charcoal , but few days ago one of my friend showed me this technique of smoking the food. Though it does not give exact same results , but these seekh kebab tastes almost same.
I replaced minced meat with a mix of soy granules and tofu with mix of spices and binding in form of bread crumbs and crushed
garbanzo beans. I do not have traditional tandoor at home so I use either an electric grill or cook them on Non stick tava.{ one day when
I have place for it I would love to have tandoor just for kebabs and tandoori paratha the way my grand mom used to make till then
have manage like this 
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Serve them with some pita bread or Nan or as a finger snack with a round of drinks they never fail to please , also add a dollop of fresh Pudina chutney for added punch.
Ingredients
- 200g Soya Granules
- 200g Tofu
- 3tbsp Cashew Nuts paste
- 3Tbsp Potato mash
- 3tbsp Green Choliya
- 1/2 cup Bread crumb whole wheat
- 2Tbsp Boiled chickpeas crushed
- 1tsp Grated ginger
- 1 green chilli minced
- 2 Tbsp finely chopped cilantro
- 1/2 tsp Red Chilly Powder
- 1 tsp Dried pomegranate seed (Anardana) powdered
- 1/4tsp Garam Masala
- 1/2 tsp cumin seed powder
- 1 tbsp Ghee
- If You like smoky flavour
- 1 generous pinch Nutmeg Powder
- 3 green cardamoms
- Salt-to taste
Instructions
- Soak soy granules in hot water for 15minutes, drain water and keep it in the mixing bowl.
- Crumble tofu and add it to soy granules.
- Add potatoes and bread crumbs to the mixture. Add both fresh choliya, cashew paste and crushed boiled chickpeas along with minced green chillies, grated ginger and finely chopped cilantro.
- Add all spice powders and mix well to make soft firm dough.
- Take small portion of mix in hand and shape in form of seekh kebab around a skewer. I was making into bite size pieces to serve as appetizers so I used toothpicks.
- To Smoke them
- Heat a big tava and place few charcoal pieces over it , in a metal bowl place shaped kebabs and place it in the centre of tava.
- Add few green cardamoms and nutmeg powder over burning charcoal and cover the tawa with big platter or a pot so that smoke is sealed inside and let shaped kebabs stay inside for 20-30 minutes to acquire a smoky flavour.
- Pre heat oven for 5 minutes and in the mean time brush these kebabs with ghee and arrange them on wire grill and grill till well browned.
- Serve with green chutney and Imli saunth.
tofu will make kababs really soft.. nice idea!
Kababs makes me hungry, nutritious and protein packed.
It is an interesting recipe. I will definitely try it.
I am totally impressed with the way you have created these kababs! I usually hate seekh kababs because of the dry texture and the tastelessness of it. This recipe looks great!
perfect kababs!!! so perfect and so delicious!!! very nice to have with coffee or tea!!
Sowmya
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