Butternut Squash Seekh Kebab

061/18: Butternut Squash Seekh Kebab

061/18 – Butternut Squash Seekh Kebab:

Continuing to try and cook some more veg dishes this year. Next on the list was Butternut Squash Seekh Kebab from Fresh India by Meera Sodha.

The Prep:

1 large butternut squash was peeled, halved, seeds scooped out then chopped into 4cm chunks. This was put on a baking tray in the oven for 40 minutes. You could do this part in the BBQ if you wanted, I chose the oven to save topping up the fire for the later stages.

Once cooked, the squash was put into a food processor with rapeseed oil, chickpeas, ginger, garlic, green chillies, breadcrumbs, coriander, garam masala, salt, cumin and black pepper. I gave it a good blitz but it was quite wet. I added more breadcrumbs but it was still quite wet so I added some gram flour which made the mixture easier to shape. 

Mine don’t look as pretty as the ones in the book but I slotted a wooden skewer through each one and put them to one side.

To go with the kebabs I made some Chapati’s from Chapati Flour (£6.73 for 1.5kg from Amazon), salt, oil and water. I also made cucumber + mint Raita: Roasted cumin seeds, grated cucumber, Greek yoghurt and mint leaves.

The Charcoal:

Oxford Charcoal Hardwood Blend – I pushed the charcoal to the back of the KJ then topped up with some fresh charcoal. 2 flamers were used to light 2 parts of the charcoal. Usual method of lid up, both vents fully open for 20 minutes. I left the vents open and the lid up for this cook. The griddle plate went on after 20 minutes to warm up and was placed directly over the lit charcoal.

Za'atar roasted squash

The Cook:

The Chapati dough was split into 16 balls, rolled in flour and then I used my taco press to flatten them before cooking them on the griddle plate. 30 seconds each side then another 10 seconds per side pushing down with a spatula.

Butternut Squash Seekh Kebab

With the Chapati’s cooked and wrapped in foil it was time to cook the kebabs. Oil on the griddle plate with some butter.

Once the butter was bubbling it was time to cook the kebabs.

A few minutes each side.

Once they were fully cooked it was time to take them off.

Time to Plate Up:

Kebab, Chapati plus the Raita.

Time to Eat:


Another really nice veg dish from Fresh India. The kebabs tasted great, slight hint of spice and quite a substantial eat. Nice leftovers for lunch the next day too. The Chapati recipe is from the same book and they tasted great, will make those again.

Cook Difficulty: 1/5 
Cook Duration: Quick: 1/5
Cook Equipment: Kamado Joe
Cook Method: Direct / Griddle
Charcoal: Oxford Charcoal 
Smoking Wood: N/A
Cook temperature: Unknown
Cook time: 4 minutes!
Internal temperature: Unknown
Notes: No major changes


If you like the look of this recipe you can buy the book from Amazon (£13.60) by clicking the picture below:  


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