Corn and Potato Kebabs

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

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

Preparation Time:    Cooking Time :    Total Time:     4Makes 4 kebabas.
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    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.

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