18 December 2012,01:33 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Preparation Method :

  •  To make the sauce, heat the oil in a small frying pan (skillet) and fry the garlic and onion gently until softened and golden brown, about 5 minutes.
  •  Put the chick-peas (garbanzo beans) and yogurt into a blender or food processor and add the cumin, chilli powder and onion mixture.
  • Blend for about 15 seconds until smooth. Alternatively, mash the chick-peas (garbanzo beans) and mix with the yogurt, cumin, chilli powder and onion.
  •  Tip the pureed mixture into a bowl and season to taste with lemon juice, salt and pepper. Cover and chill until ready to serve.
  •  To prepare the kebabs, cut the vegetables into large chunks and thread them on to the skewers, placing a bay leaf and lemon wedge at both ends of each kebab.
  •  Brush the kebabs with olive oil and cook them over the barbecue, turning frequently, for about 5-8 minutes.
  • Heat the chick-pea (garbanzo bean) sauce and serve with the kebabs.


  • 4 metal or wooden skewers (soak wooden skewers in warm water for 30 minutes)


  • 4 tablespoon Sesame oil
  • 3 garlic cloves, crushed
  • 1 small onion, chopped finely
  • 500 gram can of chick-peas (garbanzo beans), rinsed and drained
  • 300 gram natural yogurt
  • 1 teaspoon cumin
  • ½ teaspoon chilli powder
  • lemon juice
  • salt and pepper


  • 1 aubergine (eggplant)
  • 1 red (bell) pepper, cored and deseeded
  • 1 meat (bell) pepper, cored and deseeded
  • 4 plum tomatoes
  • 1 lemon, cut into wedges
  • 8 small fresh ban leaves
  • Olive oil for brushing

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