Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

Normally, when you hear of seekh kababs, you think and visualise hot tempting mutton kababs. However, I was most pleasantly surprised and delighted as a matter of fact, to find this recipe in the Thursday magazine that bagged Rial Omani 20 for Naina J. Joseph. I hope you enjoy it as much as I did!

Ingredients Nutrition


  1. Cook the vegetables in a little water until all the liquid dries up and the veggies become tender.
  2. Mash the vegetables and mix well.
  3. Add all the masalas{spices}mentioned above.
  4. Add onions, green chillies and corriander leaves.
  5. Do not add cornflour.
  6. The cornflour is used for rolling the kababs.
  7. Divide into 8 equal parts{balls}.
  8. Make each ball flattened with lightly oiled hands.
  9. Spread by light pressure on a bamboo skewer.
  10. Roll the seekh in cornflour and deep fry in hot oil.
  11. Serve with salad or tomato sauce.
  12. Alternatively, you can smear seekhs with oil and cook on the grill instead of deep-frying.
  13. Drain excess oil on paper towels before you serve these little cuties piping hot!
  14. Enjoy!