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.
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.
- In a food processor, blend the ginger, green onions, and green chilies to a paste.
- Add the sweet corn and blend it until it’s roughly chopped.
- Mash the potatoes with a potato masher. They don’t need to be smooth. Lumps are good.
- 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.
- 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.
- Broil for 10-12 minutes on each side. Let rest for 5 minutes before serving.
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