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Vegan Seekh Kabob Recipe

Vegan Seekh Kabobs

INGREDIENTS

Serves 2-3, yields 5 large kabobs

  • 2 tbsp  Saponon Ke Seekh Kabob Spice Blend
  • 1/2 small to medium yellow onion, roughly chopped (~75-85 g)
  • 1/4 cup cilantro leaves (~8 g)
  • 1.5 tbsp mint leaves (~2 g)
  • 12 oz vegan ground beef (e.g., Beyond Meat or Impossible)
  • 4-5 garlic cloves, crushed (~1/2 tbsp)
  • 1/2 tbsp crushed ginger
  • Olive oil (for searing), as needed

INSTRUCTIONS

1. Prepare the Herb Mixture:

  • Roughly chop the onion, serrano peppers, cilantro, and mint.

  • Place the ingredients in a food processor and pulse until finely ground.

  • Transfer to a cheesecloth or fine mesh strainer and press to remove excess moisture. Set aside.

2. Grind the Garlic and Ginger:

  • In the same food processor, pulse the garlic and ginger until finely chopped.

3. Combine the Ingredients:

  • In a large mixing bowl, combine the vegan ground beef with the garlic and ginger paste.

  • Add the strained herb mixture, along with cumin, coriander, garam masala, salt, pepper, and chili flakes.

  • Knead the mixture until smooth. If it’s too wet, add chickpea flour or breadcrumbs to help bind.

4. Shape the Kabobs:

  • Grease your hands and 8-inch skewers lightly with oil.

  • Mold the mixture around the skewers into long, even shapes (about 1 inch thick). Repeat with the remaining mixture.

5. Grill the Kabobs:

  • Preheat the grill or grill pan to medium-high heat. Lightly oil the grates.

  • Grill the kabobs for 4-5 minutes per side, rotating occasionally for even cooking until golden and firm to the touch.

6. Serve:

  • Remove the kabobs from the skewers and serve hot with naan, rice, or your favorite dipping sauces like mint chutney. Enjoy your delicious Vegan Seekh Kabobs!