Spicy Edamame and Cilantro Kebabs. Soft, moist, and melt in your mouth vegetarian kebabs made using edamame and cilantro. Very healthy and nourishing. I’ll call them kebabs and not tikkis or cutlets because I did not need to add any potatoes or powdered oats to bind like I usually do.
Edamame. Whole immature soybeans. My newest (and a very late) find in the USA although I had them a lot back in Singapore. I’ve been making stir-fries and adding them to my afternoon salads very frequently. They’re so good. Edamame makes for an excellent low-calorie snack option.
Soybeans are one of the most popular and versatile food crops. Soybeans are also eaten whole, including the immature soybeans known as edamame. Traditionally eaten in Asia, edamame is gaining popularity in Western countries, where it is typically eaten as a snack.
They are green and differ in colour from regular soybeans, which are typically brown. They are high in protein and do not raise blood sugar.
I’ve combined the edamame with fresh cilantro here purely for the love of cilantro and aroma associated with the fresh herb. Cilantro or coriander leaf is one of my favourite herbs – fresh coriander leaves are added as a garnish in almost all Indian curries and rice/ biryani dishes.
The combination is truly flavorful.
The absence of any potato/ oats/breadcrumbs in the kebabs helps retain the moisture here and they’re truly delicious; almost melt in the mouth, I’d say. If you get hold of these, do not ignore and move on – make these kebabs.
They’re perfect with chai any time of the day and so good with your evening drinks.
Do let me know if you like them as much as we do.
Recipe. Makes 6 medium kebabs.
Spicy Edamame and Cilantro Kebabs. Soft, moist, and melt in your mouth vegetarian kebabs made using edamame and cilantro. Very healthy and nourishing.
Spicy Edamame and Cilantro Kebabs
- 1.5 Cups Frozen Edamame
- 1/2 tsp Cumin Seeds
- 1/4 tsp Fennel Seeds
- 1 tsp Grated Ginger
- 2-3 Green Chillies
- 1 tsp Chili powder/ Paprika
- 1/4 tsp Black Pepper Powder
- 1/4 tsp Chaat Masala optional
- 1/2 tsp Lime Juice
- 2 Cups Chopped Cilantro Leaves
- 4 tbsp Oil
- Salt to taste
- Take 1.5 cups frozen, thawed edamame. Blanch them in salted water, drain & keep aside.
- In a pan, heat 1 tsp oil, add 1/2 tsp cumin seeds & 1/4 tsp fennel seeds.
- Add 1 tsp grated ginger & 2-3 chopped green chillies (feel free to adjust), sauté for a minute and add the edamame. Toss these well & add 1 tsp chilli powder/ paprika & salt to taste.
- Give this a good mix & stir for 2-3 minutes until no moisture remains. Remove from flame & mix in 1/4 tsp black pepper powder, 1/4 tsp chaat masala (optional) and 1/2 tsp lime juice. Keep aside & let this mixture cool.
- Once cool, in a food processor, add this mixture along with 2 cups of chopped (and well dried) fresh cilantro leaves. Blitz until well combined.
- Remove this mixture in a plate & gently knead this mixture.
- I did not add any boiled potato/ bread crumbs/ powdered oats to bind; they came together pretty well. If you want, feel free to add some mashed, boiled potato or bread crumbs.
- Rub some oil on to your palms & shape this mixture into equal portion kebabs. I could make 6 medium kebabs out of this mixture.
- Heat a cast iron skillet/ pan and add 2 tbsp oil of your choice. Cook the kebabs over medium heat on both sides until you get a golden sear. They’ll be soft so please handle with care.
- Once cooked, remove and serve hot with a chutney/ sauce/ dip of your choice.