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Banana and Chickpea Vegan Sheek Kebab
Banana and Chickpea Vegan Sheek Kebab is a modern British recipe for a vegan sheek kebabs made with mashed and spiced green bananas and chickpeas that can be served as an Indian'style starter or part of a main course with salad and flatbread. The full recipe is presented here and I hope you enjoy this classic British version of: Banana and Chickpea Vegan Sheek Kebab.
prep time
45 minutes
cook time
35 minutes
Total Time:
80 minutes
Additional Time:
(+30 minutes resting)
Serves:
6
Rating: 
Tags : CurryVegan RecipesSpice RecipesBean RecipesBritish Recipes
OK, so this is not a typical Indian restaurant dish, however, this is a great home recipe that will give your vegetarian/vegan diners real sheek kebabs without the meat or meat products.
Ingredients:
3 small raw green bananas (matoke)
400g (14 oz) tin chickpeas, drained
2 tsp fresh ginger, minced
1 1/2 tbsp
tandoori masala powder
½ tsp smoked paprika
2 tbsp freshly-chopped coriander (cilantro)
1 medium-sized onion very finely chopped (about 100g [3 ½ oz])
75g (3/5 cup) plain flour
75 g (3/5 cup) chickpea flour
2 tbsp vegetable oil
100g (3 ½ oz)
vegan butter melted
Method:
Using a sharp knife with a narrow point pierce the skins of the green bananas all over. Place in a steamer basket over boiling water and steam for 10 minutes. They are ready when fully tender (a fork should pierce them readily). Carefully remove the bananas and whilst still hot peel the skins then mash the flesh of the bananas with a fork (do not allow them to cool or they will not mash smoothly).
Drain the chickpeas in a colander then place in a bowl and mash with a potato masher until smooth (it will take you about 10 minutes to mash by hand).
In a large bowl, combine the mashed bananas, ginger, onions, coriander, the Tandoori Masala and the smoked paprika. Begin to work the mixture with your hands to thoroughly incorporate all the ingredients, about 3-4 minutes.
Once mixed, work in the oil, plain flour and chickpea flour. Knead to form a soft mixture (about 3 minutes). Cover and allow to rest for 30 minutes.
Once the mixture has rested hold a flat metal skewer (they hold better on broad skewers) in one hand, moisten your other hand with water then take 1/6 of the mixture and start to mould it around the skewer ensuring that the kebab is of even thickness. Note that if the mixture feels a little loose and you’re having problems shaping it add a couple of tbsps of chickpea flour to firm it up.
Taper the two ends of the kebab so they adhere to the skewer properly and don’t fall off during cooking.
Arrange the skewers on top of a roasting tin so the ends of the skewers lie on the lip of the tin and the kebab hangs in the void (this ensures a proper circulation of air for even cooking. Transfer to an oven pre-heated to 180°C (160°C fan/375°F) and cook for 20 minutes. Abuot half way through cooking baste with the melted vegan butter to ensure the kebabs don’t dry out.
If you want to give the kebabs a smoky flavour, pass then through an open flame after they emerge from the oven. Make sure you turn them often so there is even charring.
Serve with a salad, flatbread and your favourite choice of dip.
In BIR style restaurants kebabs are typically served accompanied by spicy dipping sauces such as Indian chilli dipping sauce or Tamarind-chilli dipping sauce.
