Veg Kebabs


Check out this nutritious and delicious recipe that was submitted by a HIF reader. We love receiving (and testing) recipes from our members and readers, so please keep them coming!

Ingredients (serves 6)

  • 1½ tbs. vegetable oil
  • 1 medium red onion half finely chopped and half finely sliced (for the wrap)
  • 2 tsp. finely chopped ginger
  • 2 good cloves garlic finely chopped
  • 400g can chickpeas, drained and rinsed
  • 1-2 tsp. finely chopped green chillies to taste
  • 3 tbs. finely chopped red capsicum
  • 20g grated cheddar cheese
  • 1 tsp. cumin powder
  • 1 tsp. garam masala
  • 1 tsp. dried mango powder (or serve with lemon wedges)
  • 3 tbs. breadcrumbs
  • 3 tbs. salt and 1/8th tsp. freshly ground black pepper or to taste 2 small fistfuls of chopped fresh coriander
  • 1 rounded tbs. butter, soft or melted
  • 6 tortillas or thin flatbreads
  • 8-10 iceberg lettuce leaves
  • small fistful of chopped mint leaves
  • small fistful of coriander leaves
  • ½ lemon
  • 250g thick Greek yoghurt


  1. Mash or blend the chickpeas until they are a coarse puree.
  2. Heat the vegetable oil in a small non-stick frying pan and add the chopped onion and some salt; cook until soft and then golden.
  3. Add the ginger, garlic and chilli and stir fry over a gentle flame for 1 minute or until the garlic is just cooked.
  4. Add the cumin and garam masala with a splash of water and cook out until there is no moisture left in the pan and you can see the mixture frying in the oil.
  5. Add this to the mashed chickpeas, along with the fresh coriander, dried mango powder, cheese, capsicum and breadcrumbs. Mix well together, taste and adjust the seasoning to taste and leave to cool.
  6. Meanwhile, stir the handful of chopped mint and coriander into the yoghurt along with salt and pepper to taste.
  7. Marinate the sliced onions in a good squeeze of the lemon juice.
  8. Roughly portion the kebab mix into 6 and with slightly oiled hands, form the seekh kebabs around the skewers, you can make these round or slightly flattened.
  9. Preheat your grill setting in your oven place the skewers on oiled foil and place about 4” away from the hot grill and cook for 10 minutes, carefully turning halfway, or until browned on both sides.
  10. Place the breads in foil in the oven to heat through for the last 3-4 minutes before the kebabs come out.
  11. Brush the cooked kebabs with the butter (they will be dry and quickly absorb the fat). Quickly ease the kebabs off the sticks and place straight on the breads, top with the onions, lettuce and yoghurt.
  12. Wrap, serve and enjoy!

Recipe and photography by Anjum Anand

Tags: Dinner
Category: Recipes

Add a Comment

  1. Enter your comments


Your details


  1. Email me if my comment is published