Makai Seekh Kebab is a delicious vegetarian twist on the classic seekh kebab, made using sweet corn, potatoes, aromatic spices, and fresh herbs. Crisp on the outside, soft and flavorful inside, these kebabs are perfect for grilling, pan-frying, or even baking. With the natural sweetness of corn balanced by ginger, green chillies, and garam masala, Makai Seekh Kebabs are a guaranteed crowd-pleaser.
These kebabs are especially popular during weekend barbecues, family get-togethers, and festive meals. They are hearty enough to be served as a starter, snack, or even as a main when stuffed inside naan and topped with mint chutney or raita. Whether you are vegetarian or simply looking to try something different, this recipe delivers big on taste and texture.
What Is Makai Seekh Kebab?
Makai means corn, and seekh kebab refers to kebabs shaped and cooked on skewers. Unlike traditional meat-based seekh kebabs, this vegetarian version uses sweet corn and potatoes as the base, with gram flour acting as a natural binder. The kebabs are shaped around skewers and grilled until golden and crisp, giving them that authentic kebab look and smoky flavor.
Ingredients Required
For Makai Seekh Kebab (Makes 6–8)
- Potatoes – 450 g (boiled and coarsely grated)
- Tinned sweet corn – 260 g (drained)
- Garam masala powder – ½ tsp
- White bread – 1 slice
- Gram flour (chickpea flour) – 2 tbsp
- Ginger – 2-inch piece
- Spring onions – 3 (roughly chopped)
- Bird’s eye green chillies – 3
- Salt – to taste
- Skewers – as required
- Oil or ghee – for grilling
Step-by-Step Method
Step 1: Prepare the Aromatic Paste
Add ginger, spring onions, and green chillies to a grinder. Grind into a coarse paste. Set aside. This paste forms the flavor backbone of the kebabs.
Step 2: Soak the Bread
Soak the slice of white bread in a little warm water for a minute. Once soft, squeeze out all the excess water and keep aside.
Step 3: Blend the Sweet Corn
Add the drained sweet corn to a blender and pulse it briefly to form a rough, coarse mixture. Do not overblend; texture is key for good kebabs.
Transfer the corn mixture to a large mixing bowl.
Step 4: Make the Kebab Mixture
To the bowl, add:
- Ginger–chilli paste
- Coarsely grated boiled potatoes
- Garam masala
- Soaked and squeezed bread
Mix everything gently until combined. Do not overwork the mixture.
Step 5: Rest the Mixture
Cover the bowl with cling film and refrigerate for 10 minutes. This helps the mixture firm up and makes shaping easier.
Step 6: Add the Binder
Remove the mixture from the fridge. Add gram flour and salt to taste. Mix gently until everything comes together. The mixture should be soft but not sticky.
Step 7: Prepare for Grilling
- Oil the skewers lightly
- Line a baking tray with foil and brush with oil
- Preheat the grill to high heat
- Oil your hands well to prevent sticking
Divide the mixture into 6–8 portions. Shape each portion lengthwise around a skewer, pressing gently to form an even kebab.
Step 8: Grill the Kebabs
Place the skewers on the lined baking tray. Brush the tops with oil or ghee.
Grill for 12 minutes on high heat. Remove carefully, turn them over, brush with more oil, and grill again for another 12 minutes, or until the kebabs are golden brown and crisp.
Step 9: Serve Hot
Remove from the grill and serve immediately with naan, mint chutney, or mint raita.
Alternative Cooking Methods
Pan-Fried Makai Seekh Kebab
Heat oil or ghee in a pan and shallow-fry the kebabs, turning gently until crisp on all sides.
Oven-Baked Version
Bake at 200°C for 25–30 minutes, turning halfway and brushing with oil.
Expert Tips for Perfect Makai Seekh Kebabs
- Keep the corn coarsely blended for texture
- Always squeeze bread thoroughly to avoid sogginess
- Refrigerating the mixture improves binding
- Oil hands generously while shaping
- Use ghee for richer flavor or oil/vegan butter for vegan kebabs
Taste & Texture Profile
- Outside: Crisp and lightly charred
- Inside: Soft, moist, and flavorful
- Flavor: Sweet corn balanced with spice and warmth
- Aroma: Ginger, green chilli, and garam masala
These contrasts make Makai Seekh Kebabs irresistible.
Serving Suggestions
Makai Seekh Kebabs taste amazing when served with:
- Naan or pita bread
- Mint chutney
- Mint raita or yogurt dip
- Onion salad with lemon
- As a filling in wraps or rolls
They also make a great addition to BBQ platters and party menus.
Variations You Can Try
1. Cheese-Stuffed Kebabs
Add grated cheese to the center for a gooey surprise.
2. Vegan Version
Use oil or vegan butter instead of ghee.
3. Spicy Version
Add red chilli powder or crushed chilli flakes.
4. Herb-Loaded Kebabs
Mix in fresh coriander or mint leaves.
Storage & Make-Ahead Tips
- The mixture can be prepared a day ahead and refrigerated
- Shaped kebabs can be frozen before cooking
- Cook directly from frozen with slightly longer grilling time
Common Mistakes to Avoid
- Over-blending sweet corn
- Skipping the resting step
- Adding too much gram flour
- Turning kebabs too early while grilling
Why This Recipe Works
This recipe works because it balances starch (potato), moisture (corn), aromatics, and binding agents perfectly. The result is kebabs that hold their shape, cook evenly, and deliver both flavor and texture. It’s a fantastic vegetarian alternative to meat kebabs without compromising on satisfaction.
Conclusion
Makai Seekh Kebab is a versatile, flavorful, and comforting vegetarian dish that fits perfectly into modern home cooking. Whether grilled, pan-fried, or baked, these sweet corn kebabs are guaranteed to impress your family and guests. Easy to prepare, adaptable, and incredibly delicious, they are a must-try for anyone who loves vegetarian starters or BBQ-style food.
Serve them hot with naan and mint chutney, and enjoy a dish that brings together comfort, flavor, and a touch of indulgence. 🌽🔥🥙