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?
METHOD FOR SALSA METHOD FOR KEBABS
METHOD FOR SALSA
METHOD FOR KEBABS