Nut Kofta Kebabs


This dinner is packed with protein, iron, calcium and other great nutrients.  It’s also super quick and easy to make.  Lil’ L loves it and describes it as ‘yummy scrummy’.  Hopefully other children (and adults) will love it too!


Serves: 4
Preparation time: 15 minutes (+ 20 mins soaking time for bamboo skewers) 
Cooking time: 10 minutes

2 tbsp groundnut oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tbsp curry paste
1 tbsp crunchy peanut butter
425g / 14oz can borlotti beans, rinsed and drained
100g / 3½oz / 1 cup ground almonds
75g / 2½ oz / ½ cup finely chopped nuts (e.g. almonds, Brazil nuts, cashews, walnuts)
66g / 2¼oz / 1 cup wholegrain breadcrumbs

Suggested accompaniments:
Vegetable couscous
Mint or cucumber raita
Flat breads


  1. Soak 4 bamboo skewers in hot water for 20 mins (to help prevent them from burning), or use metal skewers.
  2. Heat 1 tbsp oil in a frying pan (skillet) and sauté the onion for 3 minutes. Add the garlic, curry paste and peanut butter, and cook for a further 2 minutes.
  3. Roughly blend the beans using a food processor or blender. Add the ground almonds, chopped nuts, onion mixture, and breadcrumbs. Combine until the mixture comes together. If it seems a little wet, add more breadcrumbs or if a little dry, add more oil. 
  4. With wet hands, roll the mixture into ping pong size balls and push them onto skewers.  Brush with oil and place on a foil-lined baking tray. Grill (broil) for 5 minutes or so until lightly browned, turning once.
  5. The koftas are delicious served with couscous, raita and flat bread as a main meal, or stuffed into pitta breads with salad for lunch


7 thoughts on “Nut Kofta Kebabs

    1. So pleased to hear you liked them! 😀
      This mixture is good for making Indian-spiced burgers too. I substitute the breadcrumbs with 50g oats which makes them nice and robust when pan frying (with no need to chill the mixture first), then serve with fresh mango chutney. I’ll blog the recipe soon. I’d love you to test it for me 😉

  1. I came across this recipe around three months ago when looking for new ideas for lunches. My S.O. and I still get excited about them, and we’ve been having them every week since then! I usually have mine crumbled over salad with a harissa dressing, while my S.O. has his burger style in a roll with chilli sauce. So easy, healthy and versatile, even my dietitian approves!

    Thanks so much for sharing such a delicious recipe – you’ve really revolutionised our lunch 🙂

    1. I am so thrilled to hear how much you & your S.O like the recipe! Honestly, reading this has made my day 😀
      I love how creative you’ve been with serving them. I’ve never ventured away from serving them on couscous. It’s definitely time to change it up. I can’t wait to try both your options – crumbed over salad and burger style in a roll. Both sound lush!

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