Here is a little description of some of the basic kababs. You probably have seen them or ordered them in Pakistani or Indian restaurants.
1. Seekh kabab: these kebabs are made with minced meat marinated with herbs and spices strung on a skewer and baked in a hot tandoor.
2. Boti Kabab or Tikka, which is boneless or with bone pieces, marinated in herbs and spices then strung on a skewer and grilled in a tandoor Or oven.
3. Shammi kebab, these kababs are minced meat spiced then rolled into small patties and fried.
The kabab that I made here are the vegetarian/ vegan version of the shammi kebab, baked not fried. They taste fabulous close to the fried version without the unnecessary calories. These kebabs are also great in burgers, naan sandwiches, pita or salad bowl like featured here.
Traditional a piquant green sauce made with mint and cilantro is served with any of these kababs. The one I made here is with added avocado and cashew, it perfectly complements these kababs and ties in all the flavors of the bowl.
Avocado- Cashew Chutney
Ingredients
- 1 avocado
- 1/2 teaspoon ground cumin
- 1 cup packed cilantro leaves
- a few mint leaves
- 1 jalapeño, ribs and seeds removed if you like it milder
- 2 slices ginger about 1 tablespoon.
- Pinch of raw sugar to balance flavor
- juice of one lime about 3 tablespoons
- water to thin out as needed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/4 cup cashew soaked in warm water for 30 minutes. Drained.
Instructions
- Pulse all ingredients in a food processor until finely chopped and well incorporated.
- Add water as needed and blend until smooth (depends on what consistency you want). I prefer it a little thick.
- Serve as a dip, spread, marinade or sauce. Keep refrigerated and use within 3-4 days.
Baked Green Lentil Kababs
This recipes makes 12-14 kababs.
Ingredients
- 1 +1/2 cups uncooked green lentils soaked 4-6 hours in warm water or overnight
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander seeds
- 3-4 green onions white and light green parts
- 6-8 curry leaves, if you can’t find them leave it out, there is no substitute
- 1 cup tightly packed fresh cilantro leaves and stems, use more if you like
- A knob, about 2 tablespoons chopped ginger
- 1/2 teaspoon baking powder
- 1-2 hot green chilies or a jalapeño (if you like it milder remove the ribs and seeds!)
- 1½ tablespoons olive oil for brushing
- 3 fat cloves garlic
- a squeeze of lemon juice
- 1 teaspoon salt
- 1-2 tablespoons chickpea flour ( besan) or all-purpose flour
Instructions
- Preheat the oven to 350 F degrees. Pulse all ingredients except chickpea flour in a food processor until combined. The mixture should form semi-dry paste- like texture that stick together when you press them.
- Stir in the flour – one tablespoon at a time, until it’s just firm enough to handle and shape, refrigerate for 30 minutes to firm up further.
- Mix baking powder. Form into 12-14 patties about a tablespoon. Place on a parchment paper. Press lightly.
- Brush the patties with olive oil. Bake the patties for 25-30 minutes. Flip half way through the cooking. Finish baking on the other till golden. Remove from oven.
- Use in salads, sandwiches, bowls or just snack on!
- Keep tightly covered in ziplock bags or box for 3-4 days or freeze.
For the Roasted Veggies
- 2-3 cups cauliflower broken into flowerets ( I had cheddar cauliflower, hence the Golden color)
- About 1 pound Brussels sprouts trimmed
- 2-3 tablespoons olive oil
- 1-2 medium sweet potato
- 1 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Roasted Veggies: Preheat the oven to 375 F degrees. Trim the Brussels, slice in half if needed. Chop the cauliflower into small florets and place on a separate roasting pan. Peel and cut sweet potato in batons. Drizzle with oil and sprinkle each with garlic salt, and pepper. Toss around on the pan to combine. Bake for 20-30 minutes – stir occasionally, as the veggies brown.
- When the veggies are done, remove from oven and set aside.
For 4 Kabab Bowls
12-14 pieces of Lentil kababs: 3-4 for each bowl
2-3 cups baby spinach or baby kale
1-2 cups chopped red cabbage
1 jalapeño, cut into slices
¼ cup pomegranate
A few slices pickled onions
Avocado-cashew chutney and/or lemon juice for drizzling
Build a Bowl: Assemble spinach, kababs, roasted Brussels, sweet potato and cauliflower in the bowls .
Contrast colors and texture for visual aspect. Drizzle with avocado chutney lemon juice and pepper as needed.
Discover more from Nourish Deliciously
Subscribe to get the latest posts sent to your email.
Leave a Reply