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Butternut Squash Seekh Kebabs – vegetarian recipe
Stav Kogan

Butternut Squash Seekh Kebabs

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. Tuck them into warm chapatis with a crisp salad and a cooling cucumber mint raita for a truly unforget
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 skewer
Calories: 120
Ingredients Method Nutrition

Ingredients
  

  • 1 medium butternut squash, about 1.25 lbs or 570g (20.1 oz)
  • Canola oil, for roasting and frying
  • 1 14-ounce can chickpeas, drained, 400g (14.1 oz) can
  • 1.75-inch or 4.5cm piece fresh ginger, peeled
  • 3 cloves garlic
  • 2 Indian green chiles, stemmed
  • 1/3 cup or 40g (1.41 oz) breadcrumbs
  • 1/2 cup or 15g (0.53 oz) fresh cilantro, roughly chopped
  • 2 tsp (10 ml) garam masala
  • 1.5 tsp (7.5 ml) salt
  • 1 tsp (5 ml) ground cumin
  • 0.5 tsp (2.5 ml) ground black pepper
  • Butter, for frying
  • 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.

Method
 

  1. Preheat your oven to 350°F or 175°C (350°F) 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.
  3. Cut the flesh into rough 1. 75-inch or 4. 5cm chunks.
  4. Toss the chunks with a tablespoon of oil, spread them on the prepared pan, and roast for 35 to 45 minutes, or until tender.
  5. Remove from the oven and let cool completely.
  6. 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.
  7. Divide the mixture into 8 equal portions.
  8. 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.
  9. Repeat with the remaining mixture.
  10. Heat a small pat of butter and a teaspoon of oil in a large frying pan over medium heat.
  11. Once the butter foams, carefully place 4 skewers in the pan.
  12. Cook for 3 to 4 minutes, turning every minute or so, until beautifully browned and crisp on all sides.
  13. Repeat with the remaining skewers and serve immediately.

Nutrition

Calories: 120kcalCarbohydrates: 18gProtein: 4gFat: 4g

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