Cauliflower Peas Kebab

  • Servings: 3-4
  • Difficulty: medium
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An Indian crispy vegetarian kebab with cauliflower, peas and potatoes.

030250 gms Cauliflower
2 cup green peas
2-3 boiled, peeled and grated potatoes
2 tbsp Lemon juice
2 tsp Sugar
salt to taste
2 tbsp finely chopped coriander leaves
½ cup bread crumbs
oil for shallow fry 

Spice Masala paste:
1 inch piece of ginger
7-8 garlic cloves
6-7 green chillies
1 tsp coriander seeds, roasted
½ cumin seeds, roasted
7-8 black pepper

Boil green peas and cauliflower and mash together.

Grind all the ingredients of spice masala to form a smooth paste.

In a non-stick pan, heat some oil and add all ground spice paste. Sauté for couple of minutes.

Then add the mashed cauliflower and green peas mixture along with the boiled potatoes. Add salt, sugar, lemon juice, coriander and cook until the mixture is dry.

Remove from the heat and keep aside to cool.

Divide the mixture into equal sized portions. Wet hands with water to make sure it’s not sticky. Make patties / flat tikki shape.

Coat each kebab with bread crumbs before frying.

Shallow fry the patties on a tawa or griddle pan until crisp and golden brown on both the sides..

Serve hot with sweet and sour tamarind chutney.

Halloumi Vegetable Kebab

  • Servings: 3-4
  • Difficulty: easy
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Grilled marinated halloumi cheese with vegetables threaded onto the skewers

Halloumi and Vegetable Kebab225 gms cubed halloumi cheese
2 courgettes, cut into rounds
2 medium sized red onions peeled and cut into wedges
2 peppers (any colour) deseeded, cut into pieces
8 closed cup mushroom
8 bamboo skewers,  soaked in water 

For the marinade:
Small handful mint chopped
Fresh chopped coriander
Ground black pepper
Juice of 1 lemon
2 tbsp  extra-virgin olive oil
1 freshly minced garlic clove
1 fresh red chilli deseeded and finely chopped

In a large bowl, mix mint, coriander, ground black pepper, lemon juice, extra-virgin olive oil, minced garlic and chopped red chilli. Add salt to taste.

Stir in the cheese, courgettes, onions, pepper and mushrooms. Cover and place in the fridge to marinate for at least 30 minutes or can be kept overnight to enhance the flavour.

Thread alternating pieces of halloumi, pepper, onion, courgette and mushrooms onto skewers.

Preheat the barbeque or grill or griddle pan and place the kebabs over hot griddle 5-6 minutes, turning frequently until charred at the edges or until the cheese begins to turn golden.

Brush the remaining marinate over the kebabs.

(Tip: To enhance the look of overall kebab, peel the courgettes into long ribbons by using peeler and thread onto the skewers.)

Serve with any fresh green salad and pitta bread.