Corn Seekh Kebab


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Seekh kebabs are known to be traditionally non-vegetarian preparations. Here is a wonderful vegetarian recipe of a seekh kebab made with grated sweet corn and mashed potatoes. To obtain firmer and better-textured kebabs it is advisable to steam the potatoes. Butter is combined with chilli powder for brushing the kebabs while grilling thus adding great taste.

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Makes 12 kebabs.
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  1. Combine all the ingredients, except the ghee, in a bowl and mix well.
  2. Heat the ghee in a kadhai, add the prepared mixture and cook for 2 to 3 minutes.
  3. Allow the mixture to cool and divide it into 4 equal portions.
  4. Using a thick seekh (metal skewer), press each portion of the mixture on it with your fingers to make a 100 mm. (4") long kebab.
  5. Brush each kebab with ½ teaspoon of butter.
  6. Cook the kebabs (approx. 3 to 4 minutes) over a charcoal or electric barbeque till they are evenly browned on all sides.
  7. Cut each kebab into 3 pieces and serve hot with phudina chutney and lemon wedges.
RECIPE SOURCE : Mughlai KhanaBuy this cookbook
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