Traditionally seekh kebabs are made with mince meat that has been seasoned and pressed onto a tandoor stick before being lowered into the hot tandoor that makes it a perfect golden brown. Seekh kebabs are very rich and have been a favorite with royal families of India for centuries. Today seekh kebabs are no longer limited to the non-vegetarians menu. Made with grated boiled potatoes, carrots peas and dal this mouth-watering kebab will leave every one licking their finger tips. Since most of us do not have a tandoor available at home this recipe uses the grill or a charcoal barbeque to cook the kebabs. Enjoy these kebabs with fresh Hari Chutney.
Veg Seekh Kebab recipe - How to make Veg Seekh Kebab
Main Procedure- Clean, wash and boil the moong dal in 1 cup of water till the dal is soft and cooked and all the water has evaporated.
- Combine the cooked dal with all the remaining ingredients, except the oil, and mix well.
- Divide the mixture into 12 equal portions.
- Using a thick seekh (metal skewer), press each portion of the dal mixture on it using your fingers to make a 100 mm. (4") long kebab.
- Brush each kebab very lightly with a little oil.
- Cook the kebabs over a grill or over a charcoal barbeque till they are evenly browned (approx. 3 to 4 minutes).
- Serve hot with hari chutney.
Nutrient values per serving
| Energy | 28 cal |
| Protein | 1 g |
| Carbohydrates | 3.2 g |
| Fiber | 0.5 g |
| Fat | 1.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 83.6 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 1.6 mg |
| Folic Acid | 3.3 mcg |
| Calcium | 4.5 mg |
| Iron | 3.9 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 37.8 mg |
| Potassium | 13.6 mg |
| Zinc | 0 mg |