Smokey low fat veg seekh kebab Recipe

Cooking Directions

• STEP 1.1. In a mixing bowl, combine grated carrots, grated zucchini, finely chopped bell peppers, boiled and mashed potatoes, breadcrumbs, ginger-garlic paste, chopped coriander leaves, and a mix of spices like cumin powder, coriander powder, garam masala, and red chili powder.
• STEP 2.2. Mix everything well until all the ingredients are evenly combined.
• STEP 3.3. Take a small portion of the mixture and shape it into a cylindrical kebab on a skewer.
• STEP 4.4. Repeat the process with the remaining mixture and skewers.
• STEP 5.5. Preheat the grill or oven to medium-high heat.
• STEP 6.6. Place the skewers on the grill or in the oven and cook for about 15-20 minutes, turning occasionally, until the kebabs are golden brown and cooked through.
• STEP 7.7. Remove the skewers from the grill or oven and let them cool slightly before serving.
• STEP 8.8. Serve the smokey low fat veg seekh kebabs hot with mint chutney or yogurt dip.
• STEP 9.9. Enjoy!

Cooking Tips

• 1. Make sure to squeeze out any excess moisture from the grated vegetables before adding them to the mixture. This will prevent the kebabs from becoming too soft.
• 2. If you don't have a grill or oven, you can also cook the kebabs on a stovetop using a non-stick pan.
• 3. Soaking the skewers in water for about 30 minutes before using them will prevent them from burning during the cooking process.

Storage and Serving

• 1. Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
• 2. To reheat the kebabs, you can either microwave them for a few seconds or heat them in a pan until warmed through.
• 3. Serve the kebabs as an appetizer with mint chutney or yogurt dip, or as a main course with naan bread and a side salad.