45min 2 ppl
Black Bean and Mushroom Seekh Kebab
40 minutes
2 people
Medium
40 min · 8 steps
Medium: 31–60 min or 7–12 steps
210 kcalper person
Protein 12g
Carbs 28g
Fats 6g
About this dish
A deeply savoury plant-based seekh kebab — blended black beans and finely chopped mushrooms provide the meaty umami base that holds together on the skewer and chars beautifully under a hot grill.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Chestnut Mushroomsvery finely chopped100 g
- Onionsmall, very finely grated and squeezed dry0.5
- Garlic Clovesminced1.5
- Fresh Gingerfinely grated7.5 g
- Green Chillivery finely chopped0.5
- Fresh Corianderfinely chopped0.5 large handful
- Lemon Wedgesto serve to taste
Tins & Jars
- Black Beanstinned, drained and rinsed200 g
Dried Goods
- Chickpea Flourbesan1.5 tbsp
Spices & Seasonings
- Ground Cumin1 tsp
- Ground Coriander0.75 tsp
- Garam Masala0.5 tsp
- Kashmiri Chilli Powder0.25 tsp
- Smoked Paprika0.25 tsp
- Salt0.5 tsp
- Chaat Masalato sprinkle to taste
Oils & Condiments
- Vegetable Oilfor brushing0.5 tbsp
- Fresh Mint Chutneyto serve to taste
Utensils
- Frying pan
- Food processor
- Mixing bowl
- Flat metal skewers
- Baking tray
- Aluminium foil
- Pastry brush
- Grater
Method
1
Finely chop the mushrooms, grate and squeeze the onion dry, mince the garlic, grate the ginger, finely chop the green chilli, and chop the fresh coriander.
Approx. 10 minutes
2
Heat a dry frying pan over high heat. Cook the finely chopped mushrooms for 5 minutes, stirring often, until all moisture has evaporated and they are dry. Transfer to a bowl and cool completely.
Approx. 5 minutes
3
In a food processor, pulse the black beans until roughly mashed — not completely smooth, leave some texture.
Approx. 2 minutes
4
Combine the beans with the dry mushrooms, onion, garlic, ginger, green chilli, fresh coriander, chickpea flour, and all the spices. Mix thoroughly, cover, and refrigerate for 1 hour to firm up.
Approx. 60 minutes
5
Preheat the grill to its highest setting. Line a baking tray with foil and brush with oil.
Approx. 5 minutes
6
With wet hands, mould the mixture firmly onto flat metal skewers, forming even cylinders. Brush all over with oil.
Approx. 5 minutes
7
Grill for 12–15 minutes, turning carefully every 4 minutes, until evenly charred and holding their shape.
Approx. 15 minutes
8
Sprinkle with chaat masala and serve immediately with lemon wedges and fresh mint chutney.
Approx. 2 minutes
