Corn and Potato Kebabs


Corn and Potato Kebabs

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A simple and subtle blend of ingredients shaped on a skewer and grilled to create seekh kebabs..... of a vegetarian kind. You can even shape them into tikkis and shallow fry if you like.

Corn and Potato Kebabs recipe - How to make Corn and Potato Kebabs

Preparation Time:    Cooking Time :    Total Time:     Makes 4 kebabas.
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Ingredients
Method
    Main Procedure
  1. Combine all the ingredients in a bowl and mix well.
  2. Divide the mixture into 4 equal portions.
  3. Using a thick seekh (metal skewer), press each portion of the corn mixture on it using your fingers to make a 100 mm. (4") long kebab.
  4. Brush each kebab generously with a little oil.
  5. Cook the kebabs over a charcoal or electric barbeque till the kebabs are evenly browned (approx. 3 to 4 minutes), on all sides.
  6. Cut into pieces and serve hot with green chutney.

Tips
  1. If you do not have metal skewers use thin breadsticks instead. The will make interesting edible skewers.

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