Sweetcorn kebabs are a firm favourite with our family and friends. This sunny British weather is the perfect excuse to try these delicious kebabs. Cooked with corn, ginger, chilli I add gram flour which helps bind it all together and is the perfect veggie alternative for a weekend BBQ come rain or shine! Stuffed in Naan and topped with a delicious mint raita or chutney. I have used ghee for basting while the kebabs grill although you can opt of oil or vegan butter for a vegan option.
Method
-
Add the ginger, spring onions and chilli to a grinder and grind to a paste. Set aside. Soak the bread in a little warm water
-
Add the sweet corn for the blender and coarsely blend to a rough mix. Tip in a large mixing bowl along with the ginger chilli paste. Add potato and garam masala. Mix well
-
Squeeze all the water from the bread and add to the sweet corn kebab mix. Knead lightly. Cover with cling film and refrigerate for 10 minutes
-
Oil your skewers and line + oil the baking tray. Turn the grill to a high. Oil your hands before you skewer them as well. Add the gram flour to the kebab mix and stir well. Divide the mix between 6-8 skewers and shape along the skewer lengthwise This is a messy job but oiling your hands helps!
-
Place over a lined oil baking tray, brush the top of the kebabs with oil. Grill on a high heat for 12 minutes
-
As they begin to change colour take them out of the grill turn over carefully brush with a little more oil and put them back under the grill for a further 12 minutes until crisp and golden brown. Serve with naan and green chutney or mint raita.
You can also pan fry the kebabs instead of grilling.