Makai Seekh Kebabs

Makai Seekh Kebabs

Makai Seekh Kebabs

Makai Seekh are sweet corn kebabs. Potatoes and sweet corn are mixed together and turned into a dough. The mix is wrapped around skewers; the same way if you were making Iranian koobideh. They are then brushed with oil and either broiled or grilled. Theses kebabs are vegan and as good as any meat kebab out there.
Prep Time20 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Indian
Keyword: Indian, main course, South Asian, vegan
Author: Alex Gorgos

Equipment

  • metal skewers

Ingredients

  • 3 cups potatoes cubed
  • 2 cups sweet corn
  • 1/2 tsp garam masala
  • 1 slice bread soaked in 2 tbsp of water
  • 1/4 cup chickpea flour
  • 3 tbsp ginger minced
  • 3 green onion chopped
  • 3 bird’s eye chilies
  • salt to taste
  • vegetable oil

Instructions

  • Boil the potatoes until they are cooked. Drain and let cool.
    Indian, main course, vegan
  • In a food processor, blend the ginger, green onions, and green chilies to a paste.
    Indian, main course, vegan
  • Add the sweet corn and blend it until it’s roughly chopped.
    Indian, main course, vegan
  • Mash the potatoes with a potato masher. They don’t need to be smooth. Lumps are good.
    Indian, main course, vegan
  • Mix the bread and corn mixture to the potatoes. Season with salt. Mix in the chickpea flour. Let sit in the refrigerator for 20 minutes to firm up.
    Indian, main course, vegan
  • Turn on your oven’s broiler. Place the top rack 6” away. Oil your hands. Form the dough around metal skewers. Place on a rack on a baking sheet lined in foil. Brush with oil.
    Indian, main course, vegan
  • Broil for 10-12 minutes on each side. Let rest for 5 minutes before serving.
    Indian, main course, vegan
Indian, main course, vegan