I know the name sounds weird … 

We have heard about Hara Bhara kebabs and Seekh kebabs. When we speak about both of them, one common ingredient comes into mind and that is Meat (be it chicken or mutton). But here you can see in the title, this dish is pure vegetarian. 

Isn’t this confusing ???…

Anyways, I am here to clear all your doubts and that too in a healthier way. Yes, it is one good news for all of my vegetarian friends. After so many Non-Vegetarian dishes, finally, I made something yummy yet purely vegetarian in my kitchen. Here purely vegetarian means, I eliminated the use of onion or garlic in this dish. 

Yes, you heard it right! A kebab without onion and garlic sounds useless. But believe me, these kebabs turned out to be really delicious.

If we get into the history of kebabs, it has been said that kebabs got its origin from Turkey, more specifically from the soldiers’ camp. Initially kebabs used to be made with fresh meat and minimal marination. Later it made its journey to marination using exotic spices. Kebabs are made with bigger chunks of meat to minced meat and with different type of cooking process.

BROCCOLI-  It is a great source of vitamins K and C, folate, potassium, fiber. Vitamin C. Helps in building collagen, which forms body tissue and bone, and helps cuts and wounds heal. It is low-calorie superfood which contributes ineffective weight-loss. Being good in vitamin K & C it improves the immunity as well as eyesight.

PEANUTS-  Peanuts are a good source of healthful fats, protein, and fiber. They also contain plenty of potassium, phosphorus, magnesium, and B vitamins. Despite being high in calories, these are rich in nutrients and low in carbohydrates. So consuming peanuts in a limit will compliment your taste buds as well as your health.



  • Florets of one medium size broccoli(blanched)
  • 1-inch ginger (finely chopped)
  • 2tbsp mint leaves(finely chopped)
  • 2tbsp coriander leaves (finely chopped)
  • 1cup bread crumbs (freshly made)
  • 1 ½ tbsp finely chopped green chillies
  • Juice of half lime
  • ½ cup lightly mashed green peas
  • ½ cup roasted and roughly chopped peanuts
  • 1tbsp chat masala
  • Salt to taste
  • 1tbsp olive oil for pan roasting


  • Coarsely grind the nicely pat-dried broccoli florets.
  • Take it out to a mixing bowl.
  • Mix rest of the ingredients apart from olive oil in the broccoli.
  • Bring the mixture into a consistency so that it can stick around a skewer.
  • Let the mixture rest for 15 to 20 minutes.
  • On medium flame put a non-stick pan and brush some oil on it
  • Make the Seekh kebabs and put it into the pan for roasting.
  • Brush oil on the kebabs.
  • Roast it nicely from all the sides.

Serve hot with a garlic and hung-curd chutney.

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