Gluten Free Sweet Potato KebabsPosted: November 16, 2010
Who does’nt like Kebabs!!! Everyone of us have eaten some kind of kebab, living in any part of the world.Kebabs have always been my favourite.
Kebabs first originated in Persia. Kebab comprises mostly of meat and vegetables, which are either grilled, roasted or deep fried. Kebabs can also be made in tandoor which tastes really good. The meat or veggies are usually marinated with spices and curds for hours and then placed in skewers and cooked.
After my successful attempt at the chickpea and sweet potato salad, I knew that I could try something different with the left overs (sweet potato from the salad). I took it up as an experiment to create a vegetarian kebab out of sweet potato, which is not only gluten free but vegan too.
4 cups of boiled, mashed sweet potato
1 cup finely chopped onions
1tsp ginger-garlic paste
1/2 cut fresh mint leaves
2tsp finely chopped green chillies
1tsp garam massala
2tbs chickpea flour
2tbs cashew pieces (cut in half)
2tbs raisons (optional)
4 tbs refined oil/olive oil/coconut oil/butter (I used olive oil)
salt to taste
Heat 1tbs of oil in a pan and add chopped onions, ginger-garlic paste and dry fruits. Let the onions turn soft. Turn off the stove and allow it to cool.
Take mashed potatoes in a bowl and mix all the dry ingredients along with the prepared onion mixture. Add green chillies and mint leaves.Mix them well and allow it to set it for an hour.
Take the mixture and shape them in any desired shape or size of your choice. Preheat the dish for 2minute in the microwave. Arrange the shaped kebabs in the heated dish and drizzle some oil (I used about 1.5 tbs of oil). Set the microwave option to grill mode for 15 minutes. After 15minutes, turn the kebabs on the other side and drizzle some oil. Set the microwave again on grill mode and microwave it for 15minutes. Once done, serve hot with mint chutney and some cut onions rings. I got about 10 pieces.
My tastebuds: The tingly sweet taste of a typical sweet potato doesn’t disappoint you. I however felt that I could have used a little bit of chilli powder to add that little spice.
This is my submission to this month’s SOS Challenge – sweet potato, hosted by Diet, Dessert & Dogs and Affairs of Living, to this month’s destination – Afghanisthan, hosted by My Kitchen, My world and to Thanksgiving dishes hosted by gluten free easily.