Mixed Vegetable Kebab

Kebab is a wide variety of skewered meals originating in the  Middle east and later on adopted in the  other parts of the world.In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb but depending on local tastes and  religious prohibitions it may now be goat, chicken, fish or beef. Like other ethnic foods brought by travellers, the kebab has become a part of everyday cuisine in many countries.

For the last day of BM 30, 2nd week I made kebab but with mixed veggies.  It depends what kind of Veggies you want to use. I used potato, carrots and beans. Here goes the recipe.......

We need:


Potato 2
Carrots  2
Beans chopped 1/2 cup
Salt to taste
Amchur powder / dry mango powder  1/2sp
Black pepper powder 1/2 sp
Bread crumbs  1/2 cup
Chopped cilantro 1/4 cup
Corn flour 2sps


Method:

Soak the wooden skewers in water for about 1 hour.
Half boil potatoes and beans.
In a mixing bowl add grated carrot, boiled and chopped beans, boiled and grated potato,
chopped cilantro, dry mango powder, salt to taste and black pepper powder.
Also add home made or store bought plain breadcrumbs and corn flour.
Mix everything well.
Now divide the veggi mixture into 5 equal parts.
Roll each park to the wooden skewer as kebab or shown below.

Place these kebabs on a greased baking tray side by side leaving 1 inch space in between.
Bake on 350 Degrees  F for about 30minutes or the kebabs turn golden brown color.
Do not forget to turn the kebabs in between so that they cook evenly.
Remove from oven and rest them for about 5 minutes before serving.
Serve hot with ketchup or any chutney.


Method for Stove top cooking:

You can even cook on stove top if you do not have oven.
Heat skillet and grease the pan.
Place these skewers on the skillet and cook on low flame till crisp and brown.
Turn the kebabs in between so that they cook evenly.

Check to see what my fellow bloggers are cooking for BM 30.

Also sending this recipe to Srivalli's Kids Delight event hosted by Kalyani for this month.