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Desi~licious Vegetarian Kebab Recipe | Healthy Ethnic Recipes

5 from 3 votes
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Perfect for times when your pantry is low in ingredients, and you just need something quick and simple. This kebab recipe creates succulent and soft vegetarian kebabs (Shammi kebab-style) that are packed with protein and rich in flavour! Made with black beans and sweet potato, and infused with traditional South Asian spices, to create a healthy ethnic food recipe - that the entire family will love.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main, Side, Snack
Servings: 5 people
seven round shammi vegetarian kebabs on a floral plate with red chilli chutney in the middle


  • 2 sweet potatoes medium, baked
  • 2 cups black beans boiled (not too soft). If using canned, drain thoroughly
  • 3 tsp olive oil extra virgin
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 1 cup cilantro fresh, washed and finely chopped
  • 1 tbsp paprika
  • 1 tsp garam masala
  • 1 onion small, finely chopped
  • 1 lemon fresh, juiced


  • Cook the sweet potato in the microwave oven (according to your microwave settings) until soft.
  • In a food processor, pulse the beans and 1 tsp oil.
  • In a large bowl, add the bean mixture and set aside.
  • Once the potatoes are cooked, slice in half and scoop out the flesh and combine with the bean mixture.
  • Add the onion, spices, salt and cilantro. Use your hands and combine well.
  • Divide the mixture into 10 portions and form into round kebab patties.
  • In a large pan, heat 1 tsp oil over medium-high heat. Fry 5 kebabs and cook for few minutes a side or until heated through. The kebabs should have a golden coating. Repeat this step with the remaining five kebabs.
  • Serve hot with freshly squeezed lemon juice.


  • Use a pressure cooker to boil the beans the night before and cook the sweet potato in the microwave to make it a cinch the next day!
  • Avoid over-cooking the beans, otherwise the kebabs won't bind.
  • If using canned beans, make sure you drain them very well.
  • Choose small to medium sweet potatoes to ensure they all cook evenly.
  • Make all the patties - before frying. Let them rest in the fridge - if you time. It will make it easier to handle them.
  • Heat the oil well before frying.
  • Be gentle when handing them in the pan, and avoid moving the kebabs around too much. You just want to add a nice golden color.
  • These are best served hot with a squeeze of fresh lemon juice.
  • These vegetarian kebabs will freeze well for up to a month. Simply thaw and warm in the microwave, before serving.
Nutrition Facts
Desi~licious Vegetarian Kebab Recipe | Healthy Ethnic Recipes
Amount Per Serving
Calories 183 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Sodium 266mg11%
Potassium 536mg15%
Carbohydrates 32g11%
Fiber 9g36%
Sugar 4g4%
Protein 8g16%
Vitamin A 8265IU165%
Vitamin C 15.2mg18%
Calcium 50mg5%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Please note the nutritional analysis numbers are estimates and suggestions. The nutrition facts table does not know your life; your body - including you hunger and satiety cues - change daily. It’s okay to eat more or less. Let's say no to food guilt and embrace mindfulness.