Grilled chickpea seekh kebab wraps recipe Recipe

Name: Grilled chickpea seekh kebab wraps recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 tbsp vegetable oil; 0.5 red onion, finely chopped; 2 tsp finely chopped ginger; 2 cloves garlic, finely chopped; 400 g (14.1oz) can chickpeas, drained and rinsed; 1 tsp finely chopped green chillies, adjust to taste; 3 tbsp finely chopped red capsicum; 20 g (0.7oz) grated cheddar cheese; 1 tsp cumin powder; 1 tsp garam masala; 1 tsp dried mango powder (or serve with lemon wedges); 3 tbsp breadcrumbs; 2 small fistfuls of chopped fresh coriander; 1 tbsp butter, soft or melted; 0.5 red onion, finely sliced; 6 tortillas or thin flatbreads; 10 iceberg lettuce leaves; 1 sprinkling chopped mint leaves; 1 sprinkling coriander leaves; 250 g (8.8oz) thick Greek yoghurt

Servings: persons

1.5 tbsp vegetable oil
0.5 red onion, finely chopped
2 tsp finely chopped ginger
2 cloves garlic, finely chopped
400 g (14.1oz) can chickpeas, drained and rinsed
1 tsp finely chopped green chillies, adjust to taste
3 tbsp finely chopped red capsicum
20 g (0.7oz) grated cheddar cheese
1 tsp cumin powder
1 tsp garam masala
1 tsp dried mango powder (or serve with lemon wedges)
3 tbsp breadcrumbs
2 small fistfuls of chopped fresh coriander
1 tbsp butter, soft or melted
0.5 red onion, finely sliced
6 tortillas or thin flatbreads
10 iceberg lettuce leaves
1 sprinkling chopped mint leaves
1 sprinkling coriander leaves
250 g (8.8oz) thick Greek yoghurt

1
Mash or blend the chickpeas until they are a coarse puree.
2
Heat the vegetable oil in a small non-stick frying pan and add the chopped onion and some salt; cook until soft and then golden.
3
Add the ginger, garlic and chilli and stir fry over a gentle flame for 1 minute or until the garlic is just cooked.
4
Add the cumin and garam masala with a splash of water and cook out until there is no moisture left in the pan and you can see the mixture frying in the oil.
5
Add this to the mashed chickpeas, along with the fresh coriander, dried mango powder, cheese, capsicum and breadcrumbs.
6
Mix well together, taste and adjust the seasoning to taste.
7
Leave to cool.
8
Meanwhile, stir the handful of chopped mint and coriander into the yoghurt along with salt and pepper to taste.
9
Marinate the sliced onions in a good squeeze of the lemon juice.
10
Preheat your grill setting in your oven.
11
Roughly portion the kebab mix into 6 and with slightly oiled hands, form the seekh kebabs around the skewers, you can make these round or slightly flattened.
12
Place the skewers on oiled foil and place about 4 away from the hot grill and cook for 10 minutes, carefully turning halfway, or until browned on both sides.
13
Place the breads in foil in the oven to heat through for the last 3-4 minutes before the kebabs come out.
14
Brush the cooked kebabs with the butter (they will be dry and quickly absorb the fat).
15
Quickly ease the kebabs off the sticks and place straight on the breads, top with the onions, lettuce and yoghurt, wrap and serve.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1.5 tbsp vegetable oil, 0.5 red onion, finely chopped, 2 tsp finely chopped ginger, 2 cloves garlic, finely chopped, and more.

Yes, Grilled chickpea seekh kebab wraps recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled chickpea seekh kebab wraps recipe

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