July 8, 2020

The Meatless Seekh Kebab

The Meatless Seekh Kebab

The ultimate Meatless Seekh Kebab recipe with green bananas & chickpeas. Oven bake or cook over a barbecue for amazing, smoky tandoori flavours. 100% vegan! I promise you won’t miss the meat with these juicy, hearty kebabs. They taste superb with salad, naan and your favourite dips and chutneys.

The ultimate vegan barbecue dish

This delicious Vegan Seekh Kebab recipe uses whole plant-based protein, no meat substitutes, tofu or other soy-based products. The wholesome texture comes from mashed chickpeas and starchy green bananas. Together, they pack plenty of protein and a blank canvas for all the classic Seekh Kebab masalas. Even meat eaters will love them!

Homemade Seekh Kebab Masala

I’ve included my recipe for homemade Seekh Kebab Masala below. It’s loaded with flavour. You can, of course, use shop-bought Seekh Kebab Masala but the freshness you get from homemade is extra special and not to difficult to make. Be sure to toast all the spices as directed first to help the spices release their natural aromas. The recipe makes enough masala for two batches of Seekh Kebabs so stow half away for another time.

Tips for making homemade Seekh Kebab Masala

The Meatless Seekh Kebab Sanjana

My Seekh Kebab-making essentials (contains affiliate links)

The Meatless Seekh Kebab

The Meatless Seekh Kebab

The ultimate vegan seekh kebab recipe using green bananas and chickpeas. Make them in the oven or cook over a barbecue for smoky, tandoori flavours. Serve with salad, naan and your favourite chutneys and dips.
Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
Course: Appetizer, Main Course
Cuisine: Indian
Keyword: barbecue, green banana, kebab, vegan
Servings: 6
Author: Sanjana

Equipment

  • I recommend using flat metal skewers for this recipe as it will ensure the mixture holds on the seekh's correctly. If using bamboo skewers, ensure they are quite thick and that you have soaked them in cold water for at least an hour.

Ingredients

  • 3 small raw green bananas (matoke)
  • 400g g tin chickpeas drained
  • 2 tsp fresh ginger minced
  • 1 1/2 tbsp seekh kebab masala (recipe below)
  • 2 tbsp freshly-chopped coriander
  • 1 medium-sized onion very finely chopped (about 100g)
  • 75 g plain flour
  • 75 g chickpea flour
  • 2 tbsp oil
  • 100 g vegan butter melted

For the Seekh Kebab masala:

  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 1 tsp carom seeds
  • 2 bay leaves
  • 6 dried red chillies
  • 1 star anise
  • 8 cloves
  • 10 black peppercorns
  • 3 tsp dried ginger powder
  • 1 tsp dried mango powder
  • 1/2 tsp ground allspice
  • 2 tsp dried garlic powder
  • 2 tbsp chickpea flour
  • 1 1/2 tsp dried mint
  • 2 tsp salt

Instructions

To make the Seekh Kebab Masala:

  • Heat a dry pan over a medium-low heat. Add the whole spices first: The coriander seeds, cumin seeds, carom seeds, bay leaves, red chillies, star anise, cloves and black peppercorns. Sauté for 30 seconds.
  • Next, add the dry spices: The dried ginger powder, amchur, allspice, garlic powder, chickpea flour, dried mint and salt. Sauté for 10-15 seconds and then remove from the heat. Allow to cool completely.
  • Grind the masala in a high-powered blender or coffee grinder until fine. Pile into an airtight jar.

For the Vegan Seekh Kebabs:

  • Pierce the green banana skins all over using a sharp knife. Steam the green bananas until tender, about 10 minutes. I use a steaming basket placed inside a pan filled with around 5cm water, along with a tight-fitting lid. Ensure the water doesn't touch the bananas. They are done when a fork pierces them easily.
  • Carefully remove the bananas from the steamer and while they're still hot, remove the skins and mash well with the back of a fork. Don't give the bananas time to cool down or they will not mash properly.
  • Place the chickpeas in a bowl and mash them well either using clean hands or a masher. A food processor can be used but be very careful not to over-mash them or you'll end up with hummus. The texture should be quite smooth but still a little stiff. It took me 10 minutes to work the chickpeas by hand.
  • Add the mashed bananas, ginger, onions, coriander and 1 1/2 tablespoons of the Seekh Kebab Masala. Store the rest in a jar for another recipe. Again, begin to work the mixture with your hands to thoroughly incorporate all the ingredients, about 3-4 minutes. Using your hands gives you the advantage of getting a feel of the mixture, ready for when it's time to skewer the kebabs.
  • Once mixed, add the oil, plain flour and chickpea flour. Knead to form a soft mixture, about 3 minutes. Cover and allow to rest for 30 minutes.
  • I recommend using flat metal skewers for this recipe as it will ensure the mixture holds on the seekh's correctly. If using bamboo skewers, ensure they are quite thick and that you have soaked them in cold water for at least an hour.
  • After the mixture has had a chance to rest, hold the seekh (skewer) in one hand and moisten your hand with water and take a small handful of the mixture in your other hand. Begin to mould it around the skewer, ensuring the mixture is evenly distributed. If your seekh's are big, add another handful of the mixture and form longer kebabs. Leave a gap at the top so some of the skewer is exposed.
  • The mixture should be evenly spread, neither too thick, nor too thin. Watch my video below to see how I do this. If the mixture feels very sticky, wet your hands and continue to form the kebabs. If the mixture feels too loose, you can add up to 50g more chickpea flour or plain flour. Extra flour may be required if your bananas are slightly over-ripe or have let in too much water whilst steaming. Onions also release moisture which can cause the mixture to become too slack.
  • Taper the top and bottom of the now-formed kebabs so they adhere to the skewers correctly. Now moisten your hand once more and make an "o" shape with your thumb and forefinger. Begin to indent the kebab with the "o", from the bottom to the top to create a ridged pattern all the way up the kebabs.
  • Rest the skewers over a baking tray, using the exposed part at the top of the seekh to sit on the edge of the baking tray. This will allow air to circulate around the kebabs so they cook evenly and don't get stuck to the tray.
  • Bake in a preheated oven at 180°C/375°F for 20 minutes. Baste with melted vegan butter at the 10 minute mark so the kebabs don't dry out.
  • Remove from the oven and baste with plenty of melted vegan butter.
  • Optional: If cooking in the oven, place the seekhs over an open flame to char the outside for a delicious smoky flavour and colour. This makes ALL the difference.
  • You can also grill on the barbecue. This gives them a lovely smokey flavour. Turn them often and baste with vegan butter as required.
  • Serve with salad, naan and your favourite dips.

Recipe Video

Sanjana’s Notes

  • These Vegan Seekh Kebabs freeze well. Wrap leftovers well and freeze for up to 3 months. Reheat from frozen. Bake for 10 minutes at 180C/375F. Alternatively, cook from frozen on the barbecue.
Share your remakes with me!Follow me on Instagram @Sanjana.Feasts and tag #SanjanaFeasts for a chance to be featured!

Pin it for later! The Meatless Seekh Kebab

The ultimate Meatless Seekh Kebab recipe with green bananas & chickpeas. Oven bake or cook over a barbecue for amazing, smoky tandoori flavours. 100% vegan! I promise you won’t miss the meat with these juicy, hearty kebabs. They taste superb with salad, naan and your favourite dips and chutneys.

If you like this, you’ll love my recipe for Tandoori Hasselback Potatoes

Tandoori Hasselback Potatoes
These beautiful Tandoori Hasselback Potatoes are super simple to prepare and taste amazing too. With hedgehog-like slits all across the surface, the skin becomes ultra-crispy and the inside remains soft and fluffy.
Love Sanjana

Did you make this?

Follow me on social media to tell me how you liked this recipe + get extra recipes!

#SanjanaFeasts

One response to “The Meatless Seekh Kebab”

  1. […] Indian nibbles. I love to eat this with my favourite Indian barbecue dishes. For example, these Meatless Seekh Kebabs or Achaari Mushroom Kebabs are perfect […]

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating