Baked Kebabs
Kebab’s are perfect evening snacks and we make it quite
often at our home. I generally prefer to make it at home because I can add a
lot of healthy ingredients which are at times missed when we eat outside. Of course,
there is no compromise on the taste and I also get the flexibility to adjust
the spice level based on individual needs at home.
Pin : https://www.pinterest.com/pin/402931497893141042/
Pin : https://www.pinterest.com/pin/402931497893141042/
Kebab
Recipe Cuisine: International| Recipe Category: Appetizer
Prep Time: 25 mins | Baking time : 35 mins
Oven Heat : 180 deg c | Yields : 6 medium size pieces
Oven Heat : 180 deg c | Yields : 6 medium size pieces
Ingredients
Grated/finely chopped Vegetables – 3/4 cup
Bread – 1 slice
Onion – 1/4 cup
Mint leaves – one small bunch
Garlic – 2 chopped
Onion – 1/2 big size
Lemon – 1/2 big size
Salt to taste
Turmeric – 1/3 tsp
Jeera Powder – 1/2 tsp
Coriander Powder – 1 tsp
Chili Powder – ½ tblsp
Kebab Masala – 1 tblsp
Oil – 1-2 tsp
Measurements
1 tsp = 5ml
1 tblsp – 15 ml
1 cup = 250 ml
Ingredients
|
|
Grated/finely chopped Vegetables – 3/4 cup
Bread – 1 slice
Onion – 1/4 cup
Mint leaves – one small bunch
Garlic – 2 chopped
Onion – 1/2 big size
Lemon – 1/2 big size
Salt to taste
Turmeric – 1/3 tsp
Jeera Powder – 1/2 tsp
Coriander Powder – 1 tsp
Chili Powder – ½ tblsp
Kebab Masala – 1 tblsp
Oil – 1-2 tsp
Measurements
1 tsp = 5ml
1 tblsp – 15 ml
1 cup = 250 ml
|
Preparation
1. Soak
the dal for 8hrs, boil and mash by removing the excess water. You may mash the
dal in the mix by draining the water.
2. Powder
the bread by grinding in a mixer. Chop mint and any other leaves included for
the vegetables.
5. Take
a 6 medium size bamboo skewers and soak it in water for an hour. This is
needed else the sticks will burn.
6. Take
an oven tray and cover it with aluminum foil and brush with oil.
7. Start
binding the mix with the stick and place them into the tray. Initially it
might not bind completely but do not worry it will become stiff once you put
into the fridge.
8. Brush
with oil on the top part. No need to brush at the bottom part as we had
already brushed the tray.
9. Refrigerate
for minimum 1hr in fridge or freezer. I generally prefer freezer if have only
1hr time. Otherwise sometimes I make this in the morning and put it in the
fridge (Non freezer) section.
10. Pre
heat the oven for 180 degrees for 5 minutes. Place the tray. After 20 mins
keep checking if the bottom portion of kebab is cooked. If its cooked and crispy
turn around. If needed you may brush the oil , otherwise it should be just
fine.
11. It
took me 35 mins to cook this dish. Make sure all the sides are crispy and
inside is softer, that’s the indication that the kebab is cooked. Switch off
the oven and leave the kebabs in the same oven heat for another 10 mins
Kebab is ready !!! Serve it with
mint coriander chutney , lemon & onion wedges.
Preparation
1. Soak
the dal for 8hrs, boil and mash by removing the excess water. You may mash the
dal in the mix by draining the water.
2. Powder
the bread by grinding in a mixer. Chop mint and any other leaves included for
the vegetables.
5. Take
a 6 medium size bamboo skewers and soak it in water for an hour. This is
needed else the sticks will burn.
6. Take
an oven tray and cover it with aluminum foil and brush with oil.
7. Start
binding the mix with the stick and place them into the tray. Initially it
might not bind completely but do not worry it will become stiff once you put
into the fridge.
8. Brush
with oil on the top part. No need to brush at the bottom part as we had
already brushed the tray.
9. Refrigerate
for minimum 1hr in fridge or freezer. I generally prefer freezer if have only
1hr time. Otherwise sometimes I make this in the morning and put it in the
fridge (Non freezer) section.
10. Pre
heat the oven for 180 degrees for 5 minutes. Place the tray. After 20 mins
keep checking if the bottom portion of kebab is cooked. If its cooked and crispy
turn around. If needed you may brush the oil , otherwise it should be just
fine.
11. It
took me 35 mins to cook this dish. Make sure all the sides are crispy and
inside is softer, that’s the indication that the kebab is cooked. Switch off
the oven and leave the kebabs in the same oven heat for another 10 mins
Kebab is ready !!! Serve it with
mint coriander chutney , lemon & onion wedges.
Notes
- The measurement is based on the mashed dhal quantity as different types of dhal would give different quantity after boiling. I used 1/2 of pulses mix to get this measurement.
- After the dhal is boiled, make sure you strain the water completely and mash it. This is important else the kebab cannot bind.
- You may wish to add 2 breads if you are not very confident on the binding part.
- Oil mentioned in the ingredients is only for brushing. You need not add it while mixing.
- You may wish to omit vegetables and use only dhal. I am posting the burger patty in this way in the coming weeks.
- I have omitted ginger garlic paste as my kebab powder already has it included. If your masala does not have ginger garlic paste make sure to add them.
- Some kebab mix has salt added to it, so make sure you add the right amount of salt.
- If you wish to add potatoes, make sure you boil and mash.All vegetables must be very finely chopped.
- You may use toothpick instead of bamboo skewers, in which chase cover the wood portion with aluminum foil
1. August 2016 - Baked Kebab wins first prize in Archana's Kitchen Eggless Baking contest.
http://www.archanaskitchen.com/eggless-vegetarian-baking-recipe-contest-bring-out-the-pro-chef-in-you
2. June 2016 - Baked Kebab wins consolation prize for the facebook contest conducted by Krispy Kadai in association with Snalthy foods. You may see via the following hash tag #HealthySnalthy.
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