Corn and Potato kebabs recipe
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.
Equipment
- 4 metal skewers
Ingredients
- 1 cup sweet corn boiled
- 1 cup potato boiled and grated
- 2 tablespoons chopped coriander
- 2 green chillies finely chopped
- ¼ teaspoon garam masala
- 2 teaspoons lemon juice
- 2 to 3 tablespoons bread crumbs
- salt to taste
Other ingredients
- oil for grilling
For serving
- green chutney
Instructions
- Combine all the ingredients in a bowl and mix well.1 cup sweet corn, 1 cup potato, 2 tablespoons chopped coriander, 2 green chillies, ¼ teaspoon garam masala, 2 teaspoons lemon juice, 2 to 3 tablespoons bread crumbs, salt to taste
- Divide the mixture into 4 equal portions.
- 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.
- Brush each kebab generously with a little oil.oil for grilling
- Cook the kebabs over a charcoal or electric barbeque till the kebabs are evenly browned (approx. 3 to 4 minutes), on all sides.
- Cut into pieces and serve hot with green chutney.green chutney
Notes
Tips
If you do not have metal skewers use thin breadsticks instead. The will make interesting edible skewers.
If you do not have metal skewers use thin breadsticks instead. The will make interesting edible skewers.