There is just something so satisfying about kebabs! At Indian weddings, the ‘Hara Bhara Kebab’ is a classic appetizer and one of my favorites. I was inspired by vegetarian galouti kebabs to create these amazing Bean and Walnut Kebabs!
They are extremely delicious and hearty; crispy on the outside, moist on the inside with flavorful spices and an amazing nuttiness from the walnuts! I’ve paired them with a Jalapeño Herb Dip that comes together in minutes. There are a number of ways you can enjoy these: as an appetizer with the dip, in wraps or you could even shape them as burger patties. I’m shaping them into kebabs and cooking them on a pan in minimal oil, but you can also shallow fry/air fry these.
These are extremely versatile and again, so great as a make-ahead appetizer or for meal prep. You can have the kebabs all prepped, shaped and refrigerated and just cook them up quickly on a weeknight and make Kebab wraps or cut them up and add to a Mexican salad with corn, avocado, veggies and use the dip as a dressing! The possibilities are endless and I promise you these are so tasty — you will want to make a bigger batch the next time.
Really excited to be sharing this one with you, and as always, don’t forget to send me a picture, tag @thedancingcookbook and #thedancingcookbook so I can see your amazing kebabs too! Happy Eating 🙂 <3
Bean & Walnut Kebabs with Jalapeño Herb Dip
Crispy on the outside, moist on the inside, hearty and delicious, these Bean and Walnut kebabs pack in really flavorful spices, an amazing nuttiness from the walnuts and are cooked in minimal oil. Great as an appetizer or in wraps, salads or even shaped into burger patties! Go walnuts (haha)!
Ingredients
- 1/2 cup Walnuts
- 1.25 cup Red Kidney Beans, boiled
- 4-5 cloves Garlic, minced
- 1.5 inch piece Ginger, minced
- 1-2 Green Chilis/ 1 Jalapeño Pepper, finely chopped
- 1-2 tsp Tomato Paste/Ketchup
- 1 tsp Paprika
- 1 tsp Cumin Powder
- 1/2 tsp Chili Flakes
- 1/2 tsp Oregano
- 1/2 tsp Pepper
- Salt, to taste
- 1 tbsp tsp Olive Oil
- 1-2 tsp Water (if needed)
Jalapeno Herb Dip
- 1/2 Jalapeno, deseeded
- 1/4 cup Mint leaves, tightly packed
- 1/4 cup Cilantro, tightly packed
- 1 clove Garlic
- 1-2 tsp Lime juice
- 3/4 cup Greek Yogurt/Sour Cream
- Salt, to taste
- Pepper, to taste
Instructions
- In a pan over medium heat, add the oil. Once hot, add in the garlic, green chili/jalapeno and ginger and let sizzle for 30 seconds to a minute.
- Add in the spices: paprika, chili flakes, oregano, cumin and the tomato paste/ketchup and mix well.
- Now, add in the walnuts and cooked beans and mix well to incorporate the spices. Let cook for 5-10 minutes over medium heat and then season with salt and pepper.
- Allow the mixture to cool for 10-15 minutes, then add to a food processor and pulse until a smooth paste is formed. If too dry, add some water. If too wet, add a few walnuts.
- Transfer the paste to a plate, lightly oil your hands and shape into kebabs. Place the kebabs on a tray lined with parchment paper.
- On a pan over medium heat, add 1/2 tsp oil and spread. Place the kebabs on the pan and let them cook on each side for about 4-5 mins. Remove when well cooked and browned on both sides.
- For the Jalapeno dip: combine all ingredients in a food processor and pulse until well incorporated. Season with salt and pepper and adjust as needed.
- Serve the hot kebabs with the dip. Enjoy!
Notes
- The kebabs can also be enjoyed within a wrap with the same dip used as a sauce. Add in veggies and seasonings of choice and some cheese, heat on a skillet and enjoy!
- Change up your usual salad with some cut up kebabs, thin out the dip a little with water/olive oil and use as a dressing.