Savoury yogurt kebab (vegetarian)


220 g Light Greek yoghurt

30 g mature Cheddar cheese, finely grated

2 medium slices white bread, crumbed

60 g  oat flour 

1 medium onion, finely chopped

2 medium clove garlic, finely chopped

10 g (0.4oz) ginger, peeled weight, finely chopped

1 small green chilli, chopped

1 tbs colour pepper to taste

0.75 tsp garam masala 

0.5 tsp roasted cumin powder

3 tbsp olive oil

Roast the flour over a gentle heat, stirring often until the gram flour has a lovely nutty smell and turns a golden colour, around 4-5 minutes. Pour and scrape into a large bowl.

Clean the pan and add and heat 1 tbs. of the oil in it. Add the onion; cook gently until softening. Add the garlic, ginger and cook until it no longer smells of raw garlic, around 40-50 seconds. Stir in the garam masala and roasted cumin powder; take off the heat and add to the flour along with the yoghurt, cheese, bread crumbs, green chilly and colour pepper. It should be creamy but firm enough to roll into little balls. If not you will need to add some more flour. Preheat the pan.

Make little balls, flatten and add to the pan, the oil should be hot and cook gently until the bottom is a lovely golden brown. Flip over and cook until this side is deep golden too. Place on absorbent kitchen roll. Serve immediately as they are, with greek jogurt.


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