Get ready to fall in love with these incredible Butternut Squash Seekh Kebabs! They’re a delightful dance of sweet, smoky, and spicy flavors, all wrapped up in one perfect bite. Don’t be shy about getting a good char on them—that beautiful browning is where the magic happens! I love to tuck them into warm chapatis with a crisp salad and a cooling cucumber mint raita for a truly unforgettable meal. You’ll need some skewers to bring these beauties to life, so let’s get cooking!
Ingredients
• 1 medium butternut squash, about 1.25 lbs or 570g
• Canola oil, for roasting and frying
• 1 14-ounce can chickpeas, drained, 400g can
• 1.75-inch or 4.5cm piece fresh ginger, peeled
• 3 cloves garlic
• 2 Indian green chiles, stemmed
• 1/3 cup or 40g breadcrumbs
• 1/2 cup or 15g fresh cilantro, roughly chopped
• 2 tsp garam masala
• 1.5 tsp salt
• 1 tsp ground cumin
• 0.5 tsp ground black pepper
• Butter, for frying
Instructions
1. Preheat your oven to 350°F or 175°C and line a baking pan with foil.
2. Peel the butternut squash, slice it in half, and use a spoon to scoop out the seeds. Cut the flesh into rough 1.75-inch or 4.5cm chunks. Toss the chunks with a tablespoon of oil, spread them on the prepared pan, and roast for 35 to 45 minutes, or until tender. Remove from the oven and let cool completely.
3. Place the cooled squash into a food processor with the drained chickpeas, ginger, garlic, chiles, breadcrumbs, cilantro, and all spices. Pulse until combined but still slightly textured. Alternatively, thoroughly mash the squash and chickpeas in a large bowl, finely mince the ginger, garlic, and chiles, and stir everything together.
4. Divide the mixture into 8 equal portions. Roll one portion into a ball between your palms, then gently press and shape it around a skewer to form a kebab that is about 4 inches or 10cm long. Repeat with the remaining mixture.
5. Heat a small pat of butter and a teaspoon of oil in a large frying pan over medium heat. Once the butter foams, carefully place 4 skewers in the pan. Cook for 3 to 4 minutes, turning every minute or so, until beautifully browned and crisp on all sides. Repeat with the remaining skewers and serve immediately.
Nutritional Information
• Serving Size: 1 skewer
• Calories: 120 kcal
• Protein: 4g
• Carbohydrates: 18g
• Fat: 4g
Pro Tips
• If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning during cooking.
• If the kebab mixture feels too wet to shape, add an extra tablespoon or two of breadcrumbs to help bind it.
• You can shape the kebabs ahead of time. Place them on a lined tray, cover, and refrigerate for up to 24 hours before cooking.
• For an even smokier flavor, try grilling these kebabs on a barbecue or grill pan over medium heat for 6-8 minutes, turning regularly.
FAQ
Q: How can I make these butternut squash seekh kebabs vegan
A: This recipe is easily made vegan! Simply substitute the butter used for frying with a plant-based butter or a little extra canola oil. All other ingredients in the recipe are already plant-based.
Q: Can I make this recipe gluten-free
A: Absolutely. To make these kebabs gluten-free, just replace the standard breadcrumbs with your favorite certified gluten-free breadcrumbs. Almond flour or ground oats can also work as a binding agent.
Q: Are these vegetarian kebabs a good source of protein
A: Yes, these kebabs provide a healthy serving of plant-based protein, primarily from the chickpeas. Each skewer contains 4g of protein, making them a satisfying and nutritious part of any vegetarian meal.
Q: Can I prepare these seekh kebabs in advance
A: This recipe is perfect for meal prep. You can shape the uncooked kebabs on their skewers, place them on a lined tray, cover, and refrigerate for up to 24 hours before cooking. You can also freeze the uncooked kebabs for up to 3 months for a quick future meal.
