Spicy vegetable skewers barbequed to perfection
Barbecues are a delight for those that prefer their meat to the veggies. This is an imaginative vegetarian version of the kebab recipe that traditionally contains meat. Not skimping on spice, this dish invites the vegetarians to the table and provides more choice.
Preparation Time: 30 Min
Cooking Time: 15 min
- Bamboo skewers
- 2 large carrots, grated
- 1 cup beans, chopped
- ½ cup peas
- 1 medium potato, grated and boiled
- 1 tsp ginger paste
- 1 tsp garlic paste
- 3-4 green chillies, puréed to a paste
- ½ tsp coriander powder
- ½ tsp cumin powder
- 2 Tbsp cashew nuts, into a paste
- 4 Tbsp chickpea ?our
- Salt, to taste
- Oil, for basting
- Chaat Masala, to sprinkle
- 2 lemons, cut into wedges, to serve
- Soak skewers in cold water for 1 hour. Take them out and wipe with a clean cloth to remove excess water. Set aside. Boil carrots, beans and peas until just cooked, then drain and mash them together roughly with a fork. Add boiled and grated potatoes, mix well. Add ginger paste, garlic paste, green chilli paste, coriander powder, cumin powder, cashew nut paste, chickpea flour and salt, mix well.
To cook Kebabs
- Take a portion of the moisture in your hand (approximately the size of 1 1/2 golf balls) and shape it around the skewers. Press the mixture evenly around the skewers and press the ends firmly to seal. Wet your hand before shaping the vegetable mixture so that it doesn’t stick to your hands.
- Preheat barbecue grill-plate on a medium heat, brush lightly with oil to prevent sticking. Place the Kebabs on top, cook for 4–6 minutes each side, basting with the oil as you turn them until lightly browned and evenly coloured.
- Place on a plate lined with a paper towel to absorb excess oil.
- Garnish sprinkled with Chaat Masala and dash of lemon juice.
- Serve with the dip or chutneys
Ruby’s Tip: You can also serve kebabs as a small ?attened-disc shape like a tikki. Fresh vegetables may be substituted for 2 cups of frozen vegetable mix for this recipe.
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