Green Peas Sheek Kebab | Green Peas Seekh Kabab | Step by Step Recipe

Today is the last day of the Blogging Marathon’s 13th Edition. Two weeks have simply vanished, with each day running around to make sure I have the post ready. While the first week was Lunch box recipes featuring Rice, second week was about Kababs. Trust me, Konda has never taken so many rice dishes in a row for her lunch. And she enjoyed each one of them, which was very important as I can fall back on their in future.

Coming to the Kababs, though I had ordered in our custom barbecue stove, it came in very late and I had to literally struggle to get the posts ready. First time round, I managed to make couple of them along with a non veg dish. So getting hubby dear light up the stove again was a tough job. Plus the fact that I wanted to try out all the methods in which a kabab is made, made it sure that I tried different cooking methods.

So for today’s post, I fell back on my trusted method of grilling on the stove top. Coming to the recipes as such, each and every single dish was so much appreciated by my family, that I am sure will be experimenting with other recipes. Thank you everybody for stopping by and enjoying the posts.

Before I jump to the post of the day, let me do a recap of the previous posts.

Easy Lunch Box Dishes for Kids with Rice

Seven days of Kababs

Step by Step Recipe

Green Peas Sheek Kebab | Green Peas Seekh Kabab

Ingredients Needed:

Fresh green peas, boiled and mashed  – 3/4 cup
Potatoes, boiled and mashed 1 medium
Gram flour 1/2 cup (as required for binding)
Shah jeera 1 tsp
Turmeric powder 1/4 tsp
Lemon juice 2 tsp
Salt to taste
For Masala Paste:
Coriander leaves 2 tbsp
Green Chillies paste – 1 tsp
Ginger Garlic  paste 1/2 tsp

How to make Green Peas Sheek Kabab

Wash and microwave / boil the peas till soft. Allow it to cool. Microwave the potato and peel the skin. Grate the potatoes and keep it aside.

In a bowl, take all the ingredients except gram flour and mix well. Now slowly add in the gram flour and start mixing in. Make the dough is not stick and can hold shape.

Now take the skewer and grease with oil. Pinch a small ball out of the dough and press on the skewers. Press and bind really so that the the dough doesn’t fall down.

If you are using your stove to grill, then place a wire rack that you use for making pulkas, gently rotate the skewers on all sides and make sure it’s browned and cooked.

Serve with pudina chutney.

Notes:

Make sure the peas are ground well and you add just enough gram flour. Adding too much will also make the seekh kabab not stick to the rods.

Sending these for my Kebab Mela

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 13

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19 comments

  1. Valli, you have these lovely skewers? loved the idea of using a stove top especially for folks like me who dont have sigri. This was a lovely theme , glad u included this in BM theme, as always had grt fund doing BM this time around

  2. I am sincerely thinking to add this one for my Holi Party Menu this year .. thnx for sharing, love the colour .

    If I may ask, were that soggy after cooling down ?

  3. Nupur That's nice ..will look fwd to you enjoying these kebabs and they were not soggy after cooling down. Of course these were not crispy..but as you might have that paneer crumbly texture.

  4. I love fresh green peas and these green kebabs look really nice. Great BM theme and i loved to read everybody's posts. You might have a bunch of these I guess, but still wanted to pass on the Versatile Blogger award to you Valli. Do pick it up from my blog!

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