Vegetable Seekh Kabab

Mixed vegetable mixtures shaped on skewers and grilled. This recipe has featured on the show Khanakhazana.

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Vegetable Seekh Kabab

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Main Ingredients French Beans, Cabbage
Cuisine Hyderabadi
Course Snacks and Starters
Prep Time 21-25 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Vegetable Seekh Kabab

  • 15-20 French Beans chopped
  • 1/4 cup Cabbage finely chopped
  • 4 medium Carrots chopped
  • 3/4 cup Green peas blanched
  • 2 tablespo for basting Oil
  • 3 1/2 tablespoons Gram flour (besan)
  • 1 teaspoon Caraway seed (shahi jeera) powder
  • 2 tablespoons Ginger-garlic paste
  • 4 Green chillies chopped
  • 3 medium Potatoes boiled and mashed
  • 1 1/2 cups American corn kernels boiled
  • to taste Salt
  • 3 teaspoons Chaat masala
  • 2 tablespoons Cashewnut powder


  1. Heat two tablespoons oil in a pan, add French beans, cabbage and carrots and mix on one side. Add the green peas on the other side and mash them.
  2. Mix everything and cook for three to four minutes and push the mixture on one side.
  3. On the other half of the pan, roast gram flour and caraway seeds for two minutes. Mix the vegetables and flour mixture together and add ginger-garlic paste, green chilies and mix well and sauté for half a minute.
  4. Take the potatoes in a bowl, add the corn, vegetable mix, salt, two teaspoons chaat masala, cashewnut powder and mix well. Divide into sixteen equal portions.
  5. Take a portion of this mixture and place on a satay stick and press it around the stick till it is evenly layered. Press the ends firmly. Season the grill stone with oil and heat.
  6. Place kababs on hot stone and cook, basting with oil on each side, for three minutes, or till lightly coloured all around. Serve hot sprinkled with the remaining chaat masala.

Nutrition Info

Calories 1472
Carbohydrates 234.2
Protein 43.9
Fat 40.1