30 November, 2020
Corn Seekh Kebabs
Corn Seekh Kebabs
Grated com is bound with boiled potatoes and flavored with onion and mint. The mixture is moulded into sausage shapes to make utterly irresistible kebabs.
Ingredients For Corn Seekh Kebabs
- 4 corns on the cob or 2 cups frozen corn
- 2 potatoes- boiled & grated (1 cup)
- 1 onion – chopped ( ½ cup)
- 2sp chopped coriander/cilantro
- 1 tbsp chopped mint (pudina)
- 1 tbsp melted butter
- ½ tsp pepper powder
- 1 tsp salt or to taste
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- 2 tbsp melted butter for basting
Method
- Grate corns. If you like, roughly process 2 cups of frozen corn in a mixer for a second.
- Mix the boiled potatoes and the corn. Add onion, coriander, mint, 1 tbsp melted butter, salt, and pepper.
- Add cornstarch and lemon juice. Check seasoning.
- Oil the barbecue rack. Preheat barbecue to medium heat. Squeeze the mixture into sausage-shaped kebabs on hot skewers, making a long kebab to attach corn on top of the skewer. Cook the skewers on the lightly oiled barbecue for 5-7 minutes, turning them occasionally in between. Brush some melted butter in between on the kebabs to baste them.
Note: If you wish you could even shallow fry the kebabs in a pan on medium heat in 3 tbsp oil.