Vegetarian Seekh Kebabs With Spicy Tomato Chutney

by Zarina
Vegetarian Seekh Kebabs With Spicy Tomato Chutney

Seekh kebabs are one of my fav Indian starters, and I wanted to create a veggie/vegan one to eat with hot garlic butter naan and lashings of spicy tomato salsa.  These kebabs turned out SPECTACULAR… I was so pleased with the outcome… soft on the inside and packed with flavour, then charred on a grill pan until crisp on the outside. 

The tomato chutney is seriously addictive and really easy to make. I posted the recipe a few days ago as an accompaniment with my keema nachos.  Made from a simple combo of chillis, garlic, onions, juicy tomatoes from @iowtomatoes, mustard leaves, and my homegrown curry leaves, making the most delish tomato chutney/ salsa ever! 

Don’t be put off by the rather long ingredients list… staple larder spices combined with chickpeas, boiled potatoes and a ton of veggies.  I used peas, broccoli, cauliflower, onion and spinach here, but really anything goes, and you can substitute with whatever needs using up in your fridge.

My quick cheat, as always, is using @OddPodsfoods ready-cooked chickpeas from a bag (which amazingly have up to 85% more fibre than canned chickpeas!!); however, canned works fine here too. 

Who’s up for giving this one a go? 

Vegetarian Seekh Kebabs With Spicy Tomato Chutney

Vegetarian Seekh Kebabs With Spicy Tomato Chutney

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Cooking oil
  • 200g Chickpeas cooked
  • 2 large potatoes, boiled until soft, peeled
  • 150g Frozen peas
  • 150g Broccoli florets
  • 150g Cauliflower florets
  • 1 Onion, chopped fine
  • 1 tbsp Garlic, crushed
  • 1 tbsp Ginger, minced
  • 4 green chillis, chopped fine
  • 1.5 tsp Cumin ground
  • 1.5 tsp Coriander ground
  • 1.5 tsp Garam Masala
  • 1 tsp Sweet Paprika
  • 1 tsp Chilli Powder (optional)
  • 1 tsp Green Cardamom powder
  • 250g Spinach leaves
  • 1 Egg, beaten (or vegan option 1 Tbsp flax seeds + 3 Tbs water, let sit 20 mins)
  • 40g Fresh coriander, chopped
  • 20g Fresh mint leaves, chopped
  • A squeeze of Lemon juice
  • Salt & Pepper to taste
  • Cooking oil
  • 3 tsp Chana dal
  • 8 Garlic cloves, crushed
  • 1 Large onion
  • 5 Dried red chillis
  • 4 large tomatoes diced
  • 1 tsp Salt
  • 1/2 tsp Mustard seeds
  • 15 Curry leaves



  1. To make the SALSA: heat a little oil in a saucepan on medium heat and toast the chana dal for a couple of minutes until golden, set aside.
  2. In the same pan, sauté the red chillis, garlic and onions until soft, then add the tomatoes and salt.
  3. Continue to cook until the tomatoes soften, around 5 minutes
  4. Transfer the mixture to a food processor along with the chana dal and blitz to a paste, remove contents to a bowl and set aside
  5. Heat a little oil in a small saucepan on medium heat, add the mustard seeds and wait for them to pop, then add the curry leaves and sauté until they get slightly crispy
  6. Mix the mustard seeds and curry leaves into the tomato mixture, set aside


  1. Add the chickpeas and potatoes to a mixing bowl, then mash them together well, set aside.
  2. Cook the broccoli, cauliflower and peas until soft, either by steaming or boiling, mash and set aside
  3. Add some oil to a large saucepan on medium heat, sauté the onion until starting to soften.
  4. Add the garlic, ginger and green chillis, cook for another minute until starting to brown.
  5. Add the cumin, coriander powder, garam masala, sweet paprika, chilli powder and green cardamom powder, cook the spices off for a few minutes.
  6. Add the spinach and sauté until there is no liquid remaining, then set aside for the mixture to cool slightly.
  7. Once cooled, transfer the mixture to a food processor and pulse a few times to chop, but do not purée finely. 
  8. In a large mixing bowl, combine the chickpea and potatoes with the mashed vegetables and the spinach and onion mixture.
  9. To this, add the beaten egg, fresh coriander, fresh mint, lemon juice, salt and pepper.
  10. Get in there and mix it up with your hands, so it is all combined well, have a little taste and adjust the seasoning as desired.
  11. Heat a grill pan until smoking hot and brush with cooking oil
  12. Use wet hands to mould the kebabs to your desired shape. You can mould them on skewers as I have done or just shape them into round patty’s and cook until slightly charred
  13. The mixture is all already cooked, so the kebabs only need heating with a little charred crust on them
  14. Serve hot with tomato chutney and raita
  15. Enjoy!
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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