Subz Seekh Kebab
Smoky, spiced vegetable kebabs threaded onto skewers and grilled to perfection. Mixed vegetables, paneer, and besan come together with aromatic spices, creating a crispy exterior and soft, flavorful center. A popular North Indian starter that pairs beautifully with mint chutney and rings of raw onion.
For 4 servings
- prep · ~10 min
Prepare the vegetables.
1.Boil potatoes until fork-tender, peel and grate them.2.Blanch green peas in boiling water for 2 minutes, drain and lightly mash.3.Finely grate the carrot and paneer. Finely chop bell pepper, onion, green chili, mint, and coriander leaves.TIPSqueeze out any excess moisture from the grated potato. Wet vegetables make the kebabs fall apart. - roast · ~4 min
Dry roast the besan.
1.Heat a small pan on low flame and add besan.2.Stir continuously for 3-4 minutes until it turns light golden and releases a nutty aroma.3.Transfer to a mixing bowl and let it cool slightly.TIPDo not let the besan turn dark brown. Low heat and constant stirring are key. - mix · ~5 min
Make the kebab mixture.
1.In the large mixing bowl with roasted besan, add grated potato, carrot, paneer, bell pepper, peas, onion, green chili, mint, and coriander leaves.2.Add ginger-garlic paste, garam masala, cumin powder, red chili powder, amchur, and salt.3.Squeeze in the lemon juice and mix everything thoroughly until it forms a firm dough-like mass.TIPTaste the mixture and adjust the salt or chilli at this stage. Cook a tiny ball on a pan to test the seasoning. - assemble · ~8 min
Shape the kebabs on skewers.
1.Divide the mixture into 8 equal portions.2.Take one portion, wet your hands slightly, and press it evenly around a soaked bamboo skewer.3.Shape it into a long, thin cylindrical kebab, flattening slightly. Repeat for all skewers.TIPKeep a small bowl of water handy. Dipping your hands prevents the mixture from sticking and helps create a smooth surface. - grill · ~8 min
Grill the vegetable kebabs.
1.Heat a grill pan or tawa over medium heat.2.Place the skewered kebabs on the hot pan.3.Cook for 3-4 minutes on one side until golden brown and slightly charred.4.Turn carefully and cook the other side for another 3-4 minutes, basting lightly with oil.TIPRotate the skewers gently every couple of minutes for even charring. Don't press them down hard, or they'll break. - serve
Serve the kebabs hot.
Slide the kebabs off the skewers carefully. Arrange on a plate and serve immediately with mint chutney, slices of raw onion, and a wedge of lemon on the side.
TIPServe sizzling hot straight from the pan. The kebabs firm up and lose their juiciness as they cool.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze excess moisture from grated potatoes to prevent kebabs from crumbling.
- 2Roast besan on low heat until fragrant to eliminate raw flour taste and improve binding.
- 3Wet your hands slightly when shaping kebabs to prevent sticking and ensure smooth surfaces.
- 4Test the seasoning by frying a small patty before shaping all skewers.
- 5Soak bamboo skewers in water for 30 minutes to prevent burning during grilling.
- 6Use a grill pan or tawa on medium heat for even char without burning the exterior.
- 7Rotate skewers gently every 2 minutes for uniform golden-brown crust.
Adapt it for your goals.
Vegan
Replace paneer with crumbled extra-firm tofu (pressed and grated) and use vegan butter or oil for basting. The texture stays similar, and the dish becomes entirely plant-based.
Gluten FreeGluten-Free
Already gluten-free by nature (using besan), but ensure your spices and amchur are certified gluten-free if cross-contamination is a concern.
Lower Carb / KetoLower-Carb / Keto
Replace the potato and peas with grated cauliflower (squeezed dry) and additional paneer. The kebabs will be denser but lower in carbohydrates while still flavorful.
Baked VariationBaked Variation
Arrange shaped kebabs on a greased baking tray and bake at 200°C (400°F) for 15-18 minutes, flipping halfway and brushing with oil. This is a hands-off alternative to pan-grilling.
No Skewer PattiesNo-Skewer Patties
Shape the mixture into small, flat patties instead of skewered cylinders and shallow-fry in oil. Ideal for children or when skewers are unavailable, and they cook faster.
Why this is on our healthy list.
Protein-Packed with Paneer
Paneer provides high-quality protein and calcium, helping build and repair tissues while supporting bone health.
Rich in Dietary Fiber
Carrots, peas, and bell peppers contribute fiber that aids digestion and promotes satiety.
Good Source of Vitamin A
Carrots are loaded with beta-carotene, which the body converts into vitamin A for healthy vision and immunity.
Low in Saturated Fat
When made with minimal basting oil and using besan instead of deep-frying, these kebabs are lighter than many fried appetizers.
Contains Antioxidant Spices
Garam masala, cumin, red chili, and mint offer antioxidant properties that may help combat oxidative stress.
Frequently asked questions
Excess moisture is the main culprit — ensure grated potatoes and vegetables are well-drained and squeezed. Also, let the besan cool before mixing to help bind properly.
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