Kidney Beans and Zucchini Seekh Kebabs For My Day

Hi All!

I will be off to attend wedding of two of my cousins in a few days, so last few days were busy getting ready for that and at the  same time in this hustle bustle I was also awaiting to welcome my brother’s family especially my nephew. Sadly they could not make it because of the snow and flight cancellations. I had planned to make their favorite things when they came but my all plans went in vain. After a much wait I decided to  to clear up the refrigerator as it will be only after about two weeks that I will return home.

Today is a special day as I become an year older. At this juncture of life am surely not inclined to big celebrations but I would love to pamper my taste buds. I do not have a sweet tooth so my way to treat myself will surely be making a savory.

As you all know I am very fond of Kebabs, especially the seekh kebabs  and after watching Jaynandan make those beautiful Seekh Kebabs in Master Chef I was too tempted to make a new version again.

I had some green and yellow zucchini to finish and I also had some kidney beans, so I thought to blend both the flavors  and concoct a new kebab. I was extremely skeptical how it would taste.. all my nervousness was kept aside the minute kido tasted and gave a thumbs up.

Do try this, it’s worth trying as it has very simple ingredients with high nutrient value which give very earthy flavors on mixing.

Ingredients

a cup of boiled kidney beans

1-1/2 yellow zucchini grated

1/4 green zucchini grated

2 medium potatoes grated

1/4 cup bread crumbs

1-1/2 tsp red chili pwd

3 garlic pods

1 tsp oregano

salt to taste

2 onions chopped and lightly fried

satay sticks for making kebabs

oil for cooking

Method

Soak the satay sticks in water for half an hour.

Saute the grated zucchinis in a little oil with a little salt till it’s water dries up.

In a food processor  using the chopping attachment mix the kidney beans, potatoes, onions, zucchini, bread crumbs and spices. The resultant mix should be soft to hand and not very hard, taking this precaution is extremely essential to keep the kebabs soft. To read in detail how to make the seekh please read this post.

Take small portion of the mix and spread it on the satay sticks.

Grease the grill plate and grill the kebabs on it from all the sides.

Serve it with some curd and green chutney dip.

Sending this to Susan’s MLLA 30  hosted by Priya Mitharwal.

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