Savoury yoghurt kebabs recipe
These yoghurt kebabs are absolutely delicious and are easy to make with simple everyday ingredients (gram flour is a must in all vegetarian households!)
They are soft and creamy on the inside but have a lovely crisp exterior. They are generally made with yoghurt that has been drained overnight so that it becomes thick and almost cheesy and is then bound with a little paneer (Indian white cheese).
I use a good quality, thick Greek yoghurt (that is not too old as yoghurt gets more sour as it ages) and cheddar cheese instead which works really well and adds a lovely savoury element to these kebabs.
They are really versatile and can be eaten as they are, dipped in a little green chutney, served with a lightly dressed salad or topped with some of my basil chutney and some finely chopped tomato as I do here.
Makes 10-12 small kebabs.
Ingredients
- 220 g Greek yoghurt, thick bit (see above)
- 30 g mature Cheddar cheese, finely grated
- 2 medium slices white bread, crumbed
- 40 g gram flour
- 0.5 medium onion, finely chopped
- 2 medium clove garlic, finely chopped
- 10 g ginger, peeled weight, finely chopped
- 0.5 -1 green chilli, seeded and optional
- 2 tbsp fresh chopped coriander
- 1 pinch salt and black pepper to taste
- 0.75 tsp garam masala or to taste
- 0.5 tsp roasted cumin powder
- 3 tbsp vegetable oil
- 7.8 oz Greek yoghurt, thick bit (see above)
- 1.1 oz mature Cheddar cheese, finely grated
- 2 medium slices white bread, crumbed
- 1.4 oz gram flour
- 0.5 medium onion, finely chopped
- 2 medium clove garlic, finely chopped
- 0.4 oz ginger, peeled weight, finely chopped
- 0.5 -1 green chilli, seeded and optional
- 2 tbsp fresh chopped coriander
- 1 pinch salt and black pepper to taste
- 0.75 tsp garam masala or to taste
- 0.5 tsp roasted cumin powder
- 3 tbsp vegetable oil
- 7.8 oz Greek yoghurt, thick bit (see above)
- 1.1 oz mature Cheddar cheese, finely grated
- 2 medium slices white bread, crumbed
- 1.4 oz gram flour
- 0.5 medium onion, finely chopped
- 2 medium clove garlic, finely chopped
- 0.4 oz ginger, peeled weight, finely chopped
- 0.5 -1 green chilli, seeded and optional
- 2 tbsp fresh chopped coriander
- 1 pinch salt and black pepper to taste
- 0.75 tsp garam masala or to taste
- 0.5 tsp roasted cumin powder
- 3 tbsp vegetable oil
- 70 g bunch fresh basil, leaves picked and washed
- 15 pistachios
- 1 small clove garlic, peeled
- 1.5 tbsp extra virgin olive oil
- 1 tbsp water (adjust as necessary)
- 1 tsp lemon juice
- 2.5 oz bunch fresh basil, leaves picked and washed
- 15 pistachios
- 1 small clove garlic, peeled
- 1.5 tbsp extra virgin olive oil
- 1 tbsp water (adjust as necessary)
- 1 tsp lemon juice
- 2.5 oz bunch fresh basil, leaves picked and washed
- 15 pistachios
- 1 small clove garlic, peeled
- 1.5 tbsp extra virgin olive oil
- 1 tbsp water (adjust as necessary)
- 1 tsp lemon juice
Details
- Cuisine: Indian
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 10 mins
- Serves: 6
Step-by-step
- Add the gram flour to a non-stick frying pan and dry roast over a gentle heat, stirring often until the gram flour has a lovely toasted smell and turns a golden colour, around 4-5 minutes. Pour and scrape into a large bowl.
- Clean the pan and add and heat 1 tbs. of the oil in it. Add the onion; cook gently until just softening. Add the garlic and ginger and salt and cook until it no longer smells of raw garlic, around 40-50 seconds. Stir in the garam masala and roasted cumin powder; take off the heat and add to the gram flour along with the yoghurt, cheese, ¾ of the bread crumbs, coriander, green chillies and black pepper. Stir well to combine and season to taste. It should be creamy but firm enough to roll into little balls. If not you will need to add some more crumbs. Give the pan a wipe.
- For the basil chutney: blend together all these ingredients until smooth, add enough water for a thick creamy chutney. Season to taste.
- Heat half the remaining oil in the saucepan. Make little balls of the mixture, flatten and add to the pan, the oil should be hot and cook gently until the bottom is a lovely golden brown. Flip over and cook until this side is deep golden too. Place on absorbent kitchen roll. Serve immediately as they are, with green chutney or topped with a little basil “chutney”.
Recipe taken from Anjum's Indian Vegetarian Feast by Anjum Anand, published by Quadrille (£19.99)
Photos © Emma Lee
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