Scrumptious Vegetable Seekh kebabs

Kebabs are usually associated with seasoned minced meat but it is not necessary that they be limited only to non-vegetarian menus. Made with the goodness of ample of vegetables, this version of seekh kebabs is a favourite at my home!

Now, a tip- most of the recipes call for roasting gram flour (besan) along with vegetables in the same pan, but I always roast my besan beforehand and add it safely to the mixture afterwards with the dry ingredients. It’s much easier that way and you don’t risk burning it or over-roasting it with the vegetable mixture.

These kebabs are crispy on the outside and soft inside. They are always great to serve as an appetizer at the dinner parties. You can find the recipe for the green chutney in a seperate post on my blog as well!

Give this recipe a go and enjoy!


1 Tbsp oil

1 green chilly, chopped

1 1/2 Tbsp garlic, chopped

1 Tbsp ginger, chopped

1 large carrot, grated

1/2 cup cabbage

1/2 cup boiled peas

1/2 cup boiled corn

1 cup boiled and mashed potatoes

1 tsp mango powder (amchoor)

1 tsp red chilly powder

1/2 tsp black pepper

2 tbsn breadcrumbs

2 tbsn roasted gram flour

Salt as required


-Heat oil in a wok.

-Add chopped green chilly, ginger and garlic. Saute for a minute.

-Add carrot, peas, corn, cabbage and green peas and saute everything for another 2-3 minutes. Mix well and cook till it all combines.


-Once all the mixture has evaporated, crush it with your spatula or a potato masher so that it all binds together like a paste. Switch off the gas and set aside to cool. You can also coarsely grind it in a blender after it cools down. There should be no solid chunks or whole peas or corn left in the mix as they won’t stick to a skewer while baking.


-After it all cools down, add breadcrumbs, roasted gram and potatoes. Also add all the dry spices- pepper, red chilly, mango powder and salt to taste. Mix everything well together.

-Preheat your oven to 180 degrees Celsius.

-Divide the kebab mixture into equal portions and wrap each of it around the skewers to get a seekh kebab.

-Place all the kebabs on the greased baking tray side by side and grill for 10-15 minutes, turning every 5-6 minutes, till they seem evenly browned all over.

-Serve Veg Seekh Kebab hot with coriander chutney, lemon wedges and onions as snacks or an appetiser!



-You can also make these kebabs on grill pans, barbeques or charcoal grills.

-You can substitute roasted gram with cornflour for binding, but in my opinion, it drastically affects the flavor of the kebab.

-You can also make these kebabs in tikki/patties form instead of using skewers and shallow fry them if you don’t have grill or an oven.





2 Comments Add yours

  1. Congrats on making a Veg Seek Kebab that’s amazing.
    When I first came here to see your various dishes I was attracted to see this post first.
    You have a way of presenting and I liked it.
    Fond Regards

    Liked by 1 person

    1. Thanx so much! 🙂 I want to try more varieties of veg kebabs in near future! fingers crossed.


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