Air fryer recipe · Starters
Veg Seekh Kebab
Smoky skewered vegetable kebabs with a charred, spiced finish.
- 35 minTotal time
- 200°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 100kcal
- 7.2 gprotein
- 6.2 gcarbs
- 5.4 gfat
- 1.2 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Mixed grated veg (carrot, beans, peas)2 cups
- Paneer, grated1/2 cup
- Roasted gram flour4 tbsp
- Ginger-garlic paste1 tbsp
- Kebab masala1.5 tsp
Method
Cook out moisture
Saute the grated vegetables briefly to release their water and cook it off. Dry vegetables are essential here, or the wet mix slumps and slides off the skewer instead of holding firm in a neat log.
Bind with gram flour
Mix the cooled veg with the grated paneer, roasted gram flour, ginger-garlic paste and kebab masala. Roasting the gram flour first removes its raw, beany smell and helps tighten the mixture so it holds.
Mould onto skewers
Grease your hands and press the mix firmly around flat skewers into a long sausage shape. Firm, even pressure closes any air gaps, which are the weak points where a seekh kebab cracks and drops off.
Rest before cooking
Chill the skewers for ten minutes so the kebabs set and keep their cylinder shape. Brush them all over with oil, which gives an even, glossy char and stops the surface drying out in the heat.
Air-fry till charred
Air-fry at 200°C for 14 min, rotating the skewers once, until the surface is browned and lightly charred all over. Serve with onion rings and a squeeze of lemon.
