Corn and Potato Kebabs
by Tarla Dalal
Added to 483 cookbooks
This recipe has been viewed 98736 times
A simple and subtle blend of ingredients shaped on a skewer and grilled to create seekh kebabs..... of a vegetarian kind. You can even shape them into tikkis and shallow fry if you like.
Main Procedure- Combine all the ingredients in a bowl and mix well.
- Divide the mixture into 4 equal portions.
- Using a thick seekh (metal skewer), press each portion of the corn mixture on it using your fingers to make a 100 mm. (4") long kebab.
- Brush each kebab generously with a little oil.
- Cook the kebabs over a charcoal or electric barbeque till the kebabs are evenly browned (approx. 3 to 4 minutes), on all sides.
- Cut into pieces and serve hot with green chutney.
- If you do not have metal skewers use thin breadsticks instead. The will make interesting edible skewers.
Other Related Recipes
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe