Hara Bhara Seekh Kebab

Kebab : Whenever I hear this name, I hear a phase related with it which is ‘Melt in the mouth. Yes this phrase is linked up with Kebabs since ages and no matter in which region of the World you are, people always look for soft, succulent and melt-in-the-mouth variety. Can you relate? Β πŸ™‚

Kebab (also American kabob) is a term in English for several types of food. The word originated in the Middle East and is also common in other languages worldwide, with numerous spellings and variants. It has different definitions in different varieties of English, and in different cultures.In contemporary American and British English, a kebab is a common dish, consisting of a skewer with small pieces of meat or seafood, together with vegetables such as onions, tomatoes, and bell peppers. [ cc: Wikepedia]


The traditional meat for kebab is lamb, but depending on local tastes and cultural prohibitions, it has incorporated various other variety of non-veg as well. Since, Kebabs are mostly non-vegetarian, it is their one of the favorite dish however when it comes to vegetarian taste buds, yes there are hundreds of recipes prepared and invented with time.

Kebabs in India trace their origin to the Central Asian influence of the Mughlai cuisine. Kebabs in India are more or less similar to most other kebab preparations along with their distinct taste, which can be credited to the use of Indian spices.

All the varieties such as sheesh, doner (known as shawarma), shammi, tikka, and other forms of roasted and grilled meats are savoured in India.Β [ cc: Wikepedia]


I was introduced to Kebabs by my mom during my childhood. Since she and my brother are the only non-vegetarians in the family, they love to indulge in these tiny delicacies on our outings. There is a restaurant – Shamiyana at Allahabad which was our favorite in those years and our trip to shamiyana was mandatory for at least once a week….as my favorite plate of Vegetarian Chowmein and Mom’s favorite plate of Kebabs from a restro just adjacent used to wait for us every week… πŸ˜€ Lolz.. such beautiful days were those.

Miss you Mom.. Dedicating this vegetarian version of Kebabs to you! πŸ™‚


To revive the same days, hereby presenting this succulent moist vegetarian seekh kebab prepared with lots of spinach, peas and chana dal.

Let’s have a look on the recipe.

Preparation time: 1 hour 30 mins

Cooking time: 20 – 25 mins

Serves: 4


  • 1 bunch fresh spinach leaves
  • 1 cup boiled peas
  • 1 cup soaked chana dal
  • 2 Black cardamom ( Badi ilaichi)
  • 1 Cinnamon stick ( DalChini)
  • 4 cloves ( Laung)
  • 4 black peppers ( kali mirch)
  • 4 garlic cloves
  • 1 inch ginger
  • Cornflour
  • Salt
  • 1 tbsp Shaan Tikka Masala
  • 1 tsp Mint powder
  • 1 tbsp Garam Masala
  • 2 tbsp cornflour
  • Oil for brushing


  • Gas Oven Tandoor or Oven or Cooker (I used Gas Oven Tandoor)
  • Bamboo skewers




  • Put Chana Dal to boil in water along with garlic – ginger, cinnamon, cloves, black pepper, cardamon. Let 2 whistles come and switch off the gas. Drain and keep it aside.
  • Now blanch spinach for 2 Β mins and drain extra water.
  • Put chana dal, spinach and peas in grinder and make a fine paste.
  • Add salt and spices. Mix well.
  • Hara Bhara Kebab paste is ready.
  • Now dip the bamboo skewers in water for 10 mins. This helps in keeping it moisturized even on top temps i.e oven.
  • Put cornflour in water. Mix well.
  • Now arrange the kebab mixture on skewers and dip them in thick cornflour mixture for 10-15 secs. Arrange the same on the tandoor.
  • Let it bake for 20 mins on sim gas.
  • Brush it with oil to make it more moist.
  • Serve hot with mint and coconut dips. πŸ™‚

Serve it hot and win laurels for the brilliant home made Hara Bhara Seekh Kebabs… πŸ˜€


Guys, do share your feedback on the recipe here in comments.

For more fun filled discussions about cuisines and food all over let’s connect on my Facebook group – https://www.facebook.com/groups/FromTheDiariesOfGreatCooks/

This post I am dedicating to our 53rd Foodie Monday BlogHop with tricolor recipes as the theme. As a part of our theme, I selected green color to prepare my dish. πŸ™‚


I am joiningΒ Fiesta Friday #132 party and my co-hosts this week are Sandhya @ Indfused and Nancy @ Feasting With Friends.


16 thoughts on “Hara Bhara Seekh Kebab

  1. Kriti kebabs look just too tempting. I like that you’ve used dal instead of flour. Is the cornflour water paste a little thick or thin? I want to make these for my daughter as she prefers to eat only protein rich food in the evening.

    Liked by 1 person

    1. Hey Mayuri di.. Thanks πŸ™‚ Yeahh Dal is more nutritious and add extra flavor and crispness to the kebab… Cornflour water paste should be little thin.. smooth consistency you can say… These kebabs will be perfect for her as they have minimum oil and pure healthy flavors.. πŸ™‚


  2. Loved reading about your childhood memories in this post. These kebabs sound wonderful and your photos are fabulous! Thanks for sharing your delicious recipe at this week’s Fiesta Friday. πŸ™‚

    Liked by 1 person

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