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Corn Sheekh Kebab

Method

  • To make paneer (Indian cottage cheese), place the milk in a large heavy-bottomed pot and bring to the boil. Add the vinegar with a pinch of salt and gently stir until milk fat separates from the water (curdles). Drain the hot mixture through moistened muslin cloth. Then tighten the muslin, place the parcel in a large bowl, place a heavy weight on top (to squeeze out extra water) and set aside for 15 mins, before grating 150 gm.
  • At the same time, cook the corn, process and then mash.  
  • Combine the corn with the grated cheese, garam masala, turmeric, ginger, garlic, cumin, onion, coriander and chilli.
  • Then form the mixture into sausage shapes around large metal skewers. Sprinkle with a little oil and cook over the direct flame of a preheated BBQ. When ready, carefully remove the kebabs from the skewers and serve.
  • Davinder Bedi - Bedi's Restaurant in South Melbourne

Ingredients

  • 2 litres milk
  • 100 ml white vinegar
  • a pinch of salt
  • 250 gm corn kernels
  • ½ tspn garam masala
  • ¼ tspn turmeric
  • 1 tspn grated fresh ginger
  • 1 garlic clove, crushed
  • ½ tspn ground cumin
  • 1 small onion, chopped
  • 2 tbsp fresh coriander leaves
  • 1 green chilli, chopped
  • vegetable oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm