Sunday 23 December 2007

Vegetarian Kebab Recipe

Chef is going to make you re-think about the way you eat kebabs as Chef has made the ultimate kebab recipe that is healthy and very tasty.

vegetarian kebab recipe only uses healthy ingredients that are beneficial to your health, this recipe is also wheat, gluten, dairy and egg free.

This is a vegan kebab recipe.

These delicious aromatic vegetarian seekh kebabs are golden crispy brown on the outside with a soft meaty texture on the inside, they taste and look like the real thing but are a vegetarian/vegan alternative which is better for your health as they contain no saturated meat fats but healthy oils instead.

Chefs vegan kebabs are also high in iron, fibre and many other important vitamins as the main ingredient is mung beans.

You do not need to be a vegetarian or a vegan to enjoy this healthy kebab recipe as the taste is truly delicious.

You may of tried other kebab recipes in the past but "Chefs no meat kebabs" are the ultimate meat free alternative that you will want to cook time after time.

So do not delay....get the oven switched on....get the aprons out ......and lets get cooking as these kebabs are amazing.


1 Cup Mung Beans
1 Large Onion (diced small)
2 Garlic Cloves (crushed)
2 Inch Fresh Ginger (grated/crushed)
1 Large Carrot (grated through fine holes, squeeze out excess water with hands)
Rapeseed or Olive Oil
1 Level Tbsp Buckwheat Flour

For the Spices

1 tsp Cumin Powder
1 tsp Garam Masala
1 + 1/2 tsp Coriander Powder
1/2 tsp Turmeric
1/4 tsp Ginger Powder
Salt + Pepper
3 Drops Hot Tabasco Sauce or 1/4 tsp Chilli Powder
Salt + Black Pepper
Large Pinch Dried Coriander

'note....If you do not have a pressure cooker you must always soak your beans over night then boil till they become soft.'

How to make a vegetarian vegan meat free seekh kebab recipe

Place the mung beans into a bowl and cover with hot water, approximately one inch above the beans, leave to soak for 1 - 2 hours.

Once soaked rinse the beans with fresh water - place into a pressure cooker and fill the cooker with water no more than one inch above the beans.

Place the pressure cooker lid on properly and bring to the boil (full pressure) now turn the heat to the lowest setting and cook for 10 minutes only.

Place the pressure cooker under the cold water tap and remove the pan lid.

Drain the water off the mung beans and place back into the pan, put to the side to cool a little while you get on with cooking the onions for the vegetarian kebab.

Take a small frying pan drizzle with oil and cook the onions on a medium heat until they start to soften up, you do not want to brown them.

Once the onions start to soften add the fresh ginger and garlic, stir well.

Cook for a minute or so then add the spices stir well again.

If you are using chilli powder then add it here with the rest of the spices.

Some more oil may need to be added here if the onions look too dry with the spices, just loosen them a little with oil.

Take the pan off the heat.

Place the mung beans into a bowl and sprinkle with salt and pepper, mash the mung beans with a potato masher.

Place the grated carrot into the mung bean mash, mix well.

Add the spiced onions into the mung bean mixture with 3 drops of hot Tabasco sauce (optional) and stir well.

Add the dried coriander leaves into the mung bean mixture with a drizzle of approx 1 tsp olive oil, stir well.

Add the level tablespoon of buckwheat flour and stir well again.

Drizzle oil onto a large baking tray.

Divide vegetarian kebab mixture into four, one at a time mould the mung bean mixture around the skewer and place onto the baking tray.

It will be soft and sticky but don't worry it is suposed to be this way.

If it helps mould it into a sausage shape on the actual baking tray around the skewer.

Place into a hot oven at 220C on the middle shelf.

Cook for 20-25 minutes until the kebabs start to turn golden.

Take them out of the oven and gently use a spatula to loosen the underneath of the kebab, this will shape the kebabs more and also prevent them from sticking when you come to remove them from the tray.

The vegetarian kebabs will feel a little soft to the touch here, this is normal.

Drizzle oil in between the vegetarian kebabs and a little on top too if you like.

Place back in the oven for a further 5-10 minutes until they turn a lovely crisp brown colour.

When the vegetarian kebabs are ready use 2 spatulas to gently remove the kebabs from the baking tray.

With a tea towel remove the metal skewer it should come out of the kebab easily.

Enjoy Chefs vegan kebab recipe.

We ate ours with a advocado mixed pepper salad sprinkled with crushed black papper - the taste is amazing.

I hope you enjoyed Chefs vegetarian kebab recipe.

See Chefs other kebab recipes :

Marinated Lamb Kebab Recipe

Garlic Chicken Kebab Recipe

Lebanese Style Vegetarian Kebab Recipe

Or for more step-by-step vegetarian recipes see Chefs:

Vegetarian recipes


amna said...

looks lovely and yummy and crispy, Jeena :)

Anonymous said...

looks great want to try this out.

what is buckwheat flour? i don't hv this, is any alternative for this flour, pls do tell

Anonymous said...

oh god, ooks superb, i want to try this.

i hv a request u hv shown all the steps photos to make us understnad well, pld do include one more photo of how to shape them as perfect as yours kebab. plssss

is any alternative for buckwheat flour?

Lakshmi said...

Hi Jeena, Veg Kebabs look Yummy ..lovely recipe, will try it sometime. Merry Christmas and Happy New Year 2008!!

Anonymous said...

Jeena, If you don't have the kebab skewers can you leave it out? Or is it important for the cooking process?

Chef Jeena said...

Hey Nags they tasted great too, thanks for stopping by. :-)

Anonymous buck wheat flour is ground buck wheat kernels. You can get the flour from health food shops in the UK. You can use chickpea flour as an alternative to buckwheat if you like. Thanks for stopping by. :-)

Taste of Mysore thanks for stopping by do let me know how they go. :-)
24 December 2007 11:42

Meena thanks for stopping by. If you don not have skewers then just shape them into long sausage shapes like on the pictures and follow the same process. They should tastes just fine. Let me know how they go, they are so delicious! :-)

nag said...

jeena those veggi kebabs look deleciousssss want to try soon

Lissie said...

jeena, the kebabs look absolutely delicious! so healthy by adding moong!!
Merry Christmas to you and family!

Kajal said...

Wow....very nicely you present your recipe. Thanks for sharing all photos. Great Job.

Marry Christmas :)

Anonymous said...


can u pls also show us how to shape them like yours plssss.

i tried your onion bhaji in oven but it didn't turned out like yours,infact after 20 mts also not changed colour again i putted in oil and i deep fried it.

Rosie said...

Oh my Jeena you never fail to amaze me with your delicious recipes and pics! This looks really gorgeous!

Happy New year Jeena :)

Rosie x

Unknown said...

oh my god! Such a delight to see these veg kabab, i had been searching for these all over internet, glad i came across ur blog, one question, when u mould the mixture around the skewers, does it properly hold up on the skewer or in another words , is it solid enough to mould on the skewer? i mean the way we make chicken kababs, can it be just be independently suspended on the oven rails? or do we need a baking tray? i really loved ur blog and writing , such a nice piece of work:)

Chef Jeena said...

nag they taste delicious I'm sure you will love them, thanks for stopping by. :-)

Hey Lissie the mung beans are such a great alternative. Thanks for stopping by. :-)

Kajal thanks for stopping by, I'm glad you like the pictures. :-)

Anonymous hi there, you shape the kebabs by dividing your mixture into four. Take one part and mould it around the skewer. You can place it then onto your baking tray and mould it along the skewer while the kebab is on the baking tray.

Did you have the oven on the correct heat setting for the onion bhaji? Also after 10 minutes you need to take your bhaji's out of the oven and drizzle oil over the onion bhajis, then return the bhajis to the oven for another 10 minutes or until golden. The measurements of flour and fluid also make a difference to how the bhajis will turn out so make sure you follow the recipe measurements.

I hope this helps, thanks for stopping by. :-)

Rosie I'm glad you like the pictures. It tasted gorgeous too. Thanks for your lovely comment. :-)

rv thankyou for the lovely comment. :) I'm glad you found this recipe! The kebab mixture itself is quite sticky so it needs a baking tray to keep it in place while it cooks. Although the kebab needs a baking tray to keep it in position - the kebab still cooks solid onto the metal skewer. So when it has finished cooking you can pull the skewer straight out of the kebab and the kebab will stay in a sausage shape.

Please make sure you follow the recipe as I take the kebabs out and use a spatula to loosen the underneath of them and shape them a little and then return the kebabs to the oven for a while longer.

The reason why I don't use a more solid mixture to make these kebabs is that I don't want the kebab to taste dry - my kebabs are perfect in moisture and texture so do have a go at making them they are totally delicious. :-) I hope this helps, thanks for stopping by. Jeena :-)

Unknown said...

thanks a lot for the tips jeena:) sure i am going to make them tomorrow itself:)

Shivapriya said...

Awesome work jeena. We use moong beans a lot. But never tried kabob's. Looks crispy and yummy.

Deborah Dowd said...

I am not a vegetarian, but these look really delicious! I will have to givethis a try and I will pass this recipe on to my friends who are vegetarians!

Anonymous said...

Really the kebeb was delicously. I tried doing it in the pan instead of the oven, still it turned out well. Keep the spirit of good cooking moving.

sapna said...

Hi Jeena,

One of my frens told me abt ur website and was'nt I glad she did :)!

I just tried out the kebabs and they are yum...!

Thanks a ton!

adam said...

Made these tonight.
They came out very well..the whole family liked them.
The mixture was very easy to shape. A lot of different forms you could shape it into.

I used fresh coriander leaves instead of dry and I also added chopped fresh parsley. I think next time I would use extra garlic, onion and ginger.

I think I will always use buckwheat or besan flour for binding now.

That's two of your recipes I've tried now and looking forward to more.

Anonymous said...

I used this recipe tonight as a base to make some vegetable "meat balls" for spaghetti with creamy tomato sauce.

I used double the garlic, and instead of the spices (ginger omitted also) I used plenty of chopped fresh parsley and Italian herb blend. I also added grated zucchini along with the grated carrot. I added these to the pan after cooking the onions so they would dry up without having to squeeze out their nutritious liquid (last time I drank the carrot juice I squeezed out but I wasn't as excited about doing the same with zucchini juice)

I shaped the mix into balls to be baked.

I feel like I still need to get the texture of these right. The first time they seemed a bit too dry, though they weren't dense. So this time I added extra olive oil, but they became quite fluffy.

I think next time I will try doubling the carrot and zucchini and mashing the mung beans less, so they are not pasty.

It was still a very good meal though, enjoyed by all.

Anonymous said...

This just looks great. Can we BBQ this? Any special considerations for BBQ grilling?


Anonymous said...

In general, your website is ABSOLUTELY fantastic for vegans & vegetarians alike. This made my jaw drop and I am SO excited. I absolutely love middle eastern food & my bf and his friends eat the meat kabobs & I always hear them talk about how good it is, but now I know there is an alternative out there for me :). Thank you so much! You have brought so many exotic choices to the table. I'm thrilled :D!!!

Swarna said...

Tried this yesterday.. superb recipe. I substituted buckwheat flour for equal parts of rice flour and chickpea was very crunchy outside and soft inside. We had it rolled up in flatbreads with tahini dressing, lettuce, tomato and avacado.
Thanks for the recipe.