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Tempeh Seekh Kebab. A delicious, easy kebab recipe that can be served with salad or with flat bread. Vegan and Gluten Free recipe. Jump to Recipe
I made these Kebabs twice during Mofo. Managed to somehow click pictures once and then they just sat in drafts waiting for me to edit pictures, and write up the recipe details and put them up! Well .. say hello to another meaty fave veganized!
Kebabs /Kabab/Kebob come in several versions.. Kebab with no qualification generally refers more specifically to shish kebab (marinated meat and veggies, grilled) served on the skewer. In the Middle East, however, kebab includes grilled, roasted, and stewed dishes of large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls.
In Indian restaurants, the easily found shish or boti kabab, where the meat is marinated and grilled, there are minced ones like Seekh Kebabs (usually grilled), there are minced and stuffed ones like Shami Kebabs(usually fried). For several ways to make Kababs, check out SanjeevKapoors website here .
The meat can easily be replaced by meat substitutes depending on the cooking style. The taste is all in the marination and spices and for most version, you will not miss the meat at all! I just had a fun idea.. The mixture of the Kebab can also be made into a loaf! pack firmly in a foil and bake till the outside is dry and firm!. I think I am going to make some with some fun gravy and see how it works!
It looks like a long process but is shorter than making meat ones.. and no worry about undercooked things! The tempeh and spices mixture or patties can be prepped and kept refrigerated upto 3-4 days.
Tempeh Seekh Kebab. Vegan and Gluten Free.
Tempeh Seekh Kebab. A delicious, easy kebab recipe that can be served with salad or with flat bread. Vegan and Gluten Free.
Ingredients
- 4 oz tempeh cut into 4-5 slices
- 3/4 cup water
- 1/2 teaspoon salt or to taste
- 1 teaspoon garam masala powder, Or 1/4 teaspoon each of coriander powder, cumin powder, chili powder, cinnamon powder, pinch of asofetida, pinch of cardamom powder
To add later:
- 2 Tablespoons finely chopped Onion, cooked to golden(optional. I added them in one batch and skipped them the other time.)
- 1 Green chili, or to taste, our organic ones are nasty hot, know your green chili and add for 8 patties
- 4 Tablespoons packed Fresh coriander leaves
- 2 Tablespoons packed Mint leaves
- 3 cloves garlic or a heaping teaspoon paste
- 1 inch ginger or a teaspoon paste
- 1/2 teaspoon Cumin powder, (jeera)
- 1 teaspoon Garam masala powder
- 1/2 teaspoon fennel seeds, (saunf)
- 1/2 teaspoon rock salt, kala namak or anardana (pomegranate seed powder)
- 2 Tablespoons almonds, coarsely ground or cashews.
- 3-5 Tablespoons Oats, coarsely ground
- 2 Tablespoons Roasted Chickpea flour, Besan, roast for 4-5 minutes
- 1/2 teaspoon Kashmiri red chilli powder or to taste or cayenne
- 1/2 teaspoon salt or to taste
- 1 Tablespoon oil
- Oil to cook
Instructions
- Cook the sliced Tempeh in 3/4 cup of water with salt and garam masala for 12-15 minutes on medium eat till tempeh doubles in size and water is all absorbed. Let tempeh sit and cool to a warm to touch state.
- Meanwhile, in a blender, blend the ginger, garlic, chili, cilantro, mint, fennel, cashews, a tablespoon oil and everything else except onion, oats and chickpea flour. Use a few teaspoons of water if necessary to get a nice paste.
- Crumble the tempeh and mix with the paste. add in the golden onion.
- Add the chickpea flour and 2 Tablespoons oats flour and mash and knead. Add more oats to form a soft doughy mixture which can hold together. Taste and adjust salt and spice. you can use Bread crumbs instead of oats too.
- Form patties or pat the mixture on skewers.
- Grill on a heated grill pan with oil, on high heat 2-3 minutes each side till the outside is not moist anymore and there are crusty brown grill marks.
- Serve hot. topped with chaat masala or rock salt(kala namak) and lemon juice. And with sliced onions and tomatoes tossed in salt, pepper and lemon juice, green cilantro mint chutney, ketchup or sriracha!
- Or make larger burger patties and serve in between burger buns, topped with roasted veggies and cilantro chutney. Tempeh can be substituted with cooked cannelli, navy, garbanzo beans to make these soyfree.
Notes
Nutritional value is based on 1 serving
Nutrition
Calories: 94kcal, Carbohydrates: 6g, Protein: 4g, Fat: 5g, Sodium: 528mg, Potassium: 126mg, Fiber: 1g, Vitamin A: 120IU, Vitamin C: 1.8mg, Calcium: 32mg, Iron: 0.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Though Mofo has ended.. the blog love hasnt stopped. A special Thank you to Scissors and Spice and Kommoner Kraft for the Liebster love! Have a fantastic November!
These meatless Kebabs are heading to Melt in your mouth monday, Slightly Indulgent Tuedays and Hearth and soul blog hop, and Ricki’s wellness weekend.
Chewie wishes everyone a belated happy halloween! His costume for the day.. A software engineer.. thats his swipe badge! I dont think he likes the job much. 🙂
Thanks Melynda!
Thank you Veganyackattack!
All of your photos look so beautiful! I want to eat all of the kabobs! 😀
Such a wealth of flavor! Thanks for sharing with the Hearth and Soul hop.
Thanks Iva and Jay!
thanks Kiran.. u can make this one and have it :))
Thank you Anh.
Thanks Uma. Yes chewie is the spoilt baby of the house.
Thanks Aipi. You should try some.. vegan food is very light and healthy usually so much easier to make:)