{"id":1973,"date":"2015-12-10T02:37:03","date_gmt":"2015-12-10T02:37:03","guid":{"rendered":"http:\/\/www.nutrilious.com\/?p=1973"},"modified":"2021-06-22T21:28:42","modified_gmt":"2021-06-22T21:28:42","slug":"baked-green-lentils-kabab-bowl-with-avocado-cashew-chutney-and-roast-veggies","status":"publish","type":"post","link":"https:\/\/www.nourishdeliciously.com\/?p=1973","title":{"rendered":"Baked Green Lentils Kabab Bowl with Avocado-Cashew Chutney and Roast Veggies"},"content":{"rendered":"
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<\/del>The Indian kabab or kebabs are a little different to their middle-eastern counterpart. Firstly they are way more flavorful and spicy,\u00a0nothing new there. Secondly they come in various shapes, sizes and textures.<\/div>\n
Here is a little description of some of the basic kababs. You probably have seen them or ordered them in Pakistani or Indian restaurants.<\/div>\n
1. Seekh\u00a0kabab<\/em>:\u00a0<\/strong>\u00a0these kebabs are made with minced meat marinated with herbs and spices strung on a skewer and baked in a hot tandoor.<\/div>\n
2. Boti Kabab or Tikka<\/em><\/strong>, which is boneless or with bone pieces, marinated in herbs and spices then\u00a0strung on a skewer and grilled in a tandoor\u00a0Or oven.<\/div>\n
3. Shammi kebab<\/strong>,<\/em> these kababs are\u00a0minced meat spiced then rolled into small patties and fried.<\/div>\n<\/div>\n
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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.<\/div>\n
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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.<\/div>\n
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Avocado- Cashew Chutney<\/strong><\/div>\n<\/div>\n
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Ingredients<\/div>\n