‘Seekh Kebab’ is prepared with minced meat with spices and grilled on skewers. It is cooked in a Tandoor (Clay oven), and is often served with ‘hari chutneys’ or coriander-mint sauce. It has similarity with ‘Galauti Kebab’. Only difference is ‘Seekh Kebab’ is grilled on skewers and ‘Galauti Kebab’ is cooked on ‘tawa’ or pan. There are some differences in spices also in both the ‘kebebs’. This is also a Mughlai preparation and originated from North-West frontier cuisine. Though there is predominance of meet in this cuisine but I made some Vegetarian Seekh Kebab with soya chunks and some vegetables with spices.
‘Vegetarian Seekh Kebab’s are excellent as starters and even you can make sandwiches, burgers and wraps with them. I already have shared ‘Vegetarian Shammi Kebab’ recipe in my blog. This can be a good tiffin or lunch box option too!
- Blanch the vegetables (I have used carrot, beans and green peas). Squeeze excess water and mash them.
- Soak the soya granules in hot water for 10-15 minutes. Squeeze excess water. If you are using soya chunk, grind them in a grinder after soaking.
- In a large mixing bowl mix all ingredients. Adjust salt. If required add more bread crumb for binding.
- Divide the mix into 10-12 equal portions.
- Shape them into elongated shapes and insert a wooden square in the middle of the patty. Press lightly so that the mix do not come out of the square.
- Heat tawa or griddle. Lightly brush a little oil on the tawa. Now place the squares 3-4 at a time. Turn the squares time to time, applying a little oil, till they become brown in colour.
- Serve Vegetarian Sheek Kebabs with salad and some chutney or sauce of your choice.