While running through the list of options to make this Holi, I narrowed it to Thandai and a seekh kebab. With the elder girl still writing her boards, and the Corona Virus striking hard on all events and hospitality – tourism sector , any celebrations even in our own residential complex was ruled out.
Holi is festival that marks the arrival of spring/ summer (although where I live, there’s not too much distinction). Holi is also of eats that are cooling in nature, light, airy and perfect for the weather, some of them like Gujiya and Malpua also relished deep fried as part of the celebrations.
Holi parties (when held with fervour) are an excuse to eat , drink and celebrate. Although we have a muted Holi this gear, you can make this Kebab even for Iftar / Diwali parties or pretty much any potluck / house parties you host through the year.
While reading a bit about seekh kebabs, I came across this wonderful article which talks about how Seekh kebabs in particular came to be about:
“The story goes like this. Seekh Kebab, originally known as Shish Kebab was introduced to us by the Turks. *Bubble burst*! In Turkish, Shish actually means a “sword” or skewer and Kebab means “to roast”.Legend has it that Shish Kebab was first originated on the open field as the Turkish soldiers would take shelter in the forests during night time and hunt for any wild meat that they could find. They would then skewer it on their sword and roast it.This method was used by Turkish tribes during the war as they pushed west from their homeland in Central Asia while they first invaded Anatolia.Also, in the Arab world, the same preparation is called Shish Kabab or Lahm Mishwy (grilled meat). The true Shish Kebabs are pieces of marinated lamb affixed to flat or four-sided bladed metal skewers. These are grilled over a fire suspended by a skewer holder, without the meat ever touching the grilling grate.”
The ingredients are given here, pls do check out the video embedded below for the method:
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It does take a bit of prep work, but like all kebabs , the result is DELICIOUS ! As a family, we love kebabs, so if you do too, check out the various (vegetarian) kebab option on this blog.
Soya Seekh Kebab- Gluten Free, Vegan
Spice level – medium high
Course : Appetiser / Snack / starter
Prep work – 40 mins, cook time – 10 Mins, makes – 12 .
What you need:
Medium Soya chunks – 150 grams
Hot water – 3 cups
Oil – 2 tsp + 4-5 tsp required to shallow fry
Boiled potatoes – 3 large
Ginger garlic paste – 1 tbsp
Chopped mint and coriander – 2 tbsp each
Green chillies – 2 to 2
Lemon juice – 1.5 tsp
chat masala – to garnish
Dry spice powders :
Roasted Jeera powder (bhuna jeera) – 2 tsp
Garam masala – 1 Tbsp
Amchur (dry mango powder) -1 tbsp
Clove – cardamom powder (made with 3-4 cloves + 2 cardamoms) : pounded well
Turmeric – 1 tsp
Red chilli powder – 1 tsp
Salt – to taste