Recipe

Soyabean Seekh Kebabs Recipe – Smoky Flavor & Veg Delight

Team Chukde

30/09/2025

Looking for a vegetarian delight that competes with non-veg kebabs in flavor? These Soyabean Seekh Kebabs are the answer! With smoky flavors and a perfect balance of spices, these kebabs are sure to impress everyone. Let’s dive into the recipe and learn how to make this delicious snack.

Ingredients:

• Soya chunks – 1 cup
• Wheat flour – 2 tbsp
• Gram flour (Besan) – 2 tbsp
• Red chili powder – 1 tsp
• Coriander powder – 1 tsp
• Salt – as per taste
• Fresh coriander leaves – 2 tbsp (finely chopped)
• Green chilies – 1-2 (finely chopped)
• Lemon – 1 (juice)
• Ginger garlic paste – 1 tsp
• Whole spices:
• Laung – 2
• Green Elaichi – 1
• Jaiphal – 1 small piece
• Javitiri – 1 small piece
• Shah Jeera – 1/2 tsp
• Black pepper powder – 1/2 tsp
• White pepper – 1/4 tsp
• Black Ilaachi – 1
• Bay leaf – 1
• Dal chini – 1 small piece
• Rose petals – 1 tbsp
• Dhania Sabut – 1 tsp
• Oil – for frying
• Butter – 1 tbsp (optional for a richer flavor)
• Charcoal – for smoky flavor

Instructions:

1. Prep the Soya: Soak the soya chunks in hot water for about 10-15 minutes. Once soft, drain the water, squeeze out any excess moisture, and blend the soya in a food processor to a coarse paste.
2. Spice Blend: To the blended soya, add wheat flour, gram flour, red chili powder, coriander powder, salt, chopped coriander leaves, chopped green chilies, and lemon juice. Mix well to form a dough-like consistency.
3. Add Special Chukde Spices: Now, add Chukde’s specially curated spice mix, which includes a perfect blend of cloves, cardamom, nutmeg, mace, shah jeera, black and white pepper, ilaachi, bay leaf, cinnamon stick, rose petals, and coriander seeds. These spices will give your kebabs a rich and aromatic flavor, rivaling any non-veg seekh kebab.
4. Shape the Kebabs: Add a little oil and knead the mixture well. Grease your hands with some oil and shape the kebab mixture onto skewers.
5. Frying: Heat oil in a pan and gently fry the seekh kebabs until they turn golden brown and crispy. You can also cook them on a grill for a more smoky flavor.
6. Smoky Flavor: For that authentic smoky taste, heat a piece of charcoal until it glows red. Place it in a small bowl and put it in the pan with the kebabs. Drizzle a little oil over the charcoal and cover the pan immediately to infuse the smoky aroma.
7. Serve & Enjoy: Once your kebabs are ready, serve them hot with mint chutney, onion rings, and a squeeze of lemon.

FAQs:

Q1. Can I make these kebabs in advance?

Yes, you can prepare the kebab mixture in advance, shape them, and refrigerate. When ready to serve, just fry or grill them.

Q2. What can I use instead of soya chunks?

If you prefer, you can use other plant-based protein sources like tofu or paneer, though the texture will differ slightly.

Q3. Can I bake these kebabs instead of frying?

Absolutely! Baking at 180°C for 20-25 minutes will give you a healthier version of the kebabs, while still being flavorful.

Disclaimer: Information is for educational purposes only and should not be taken as medical advice. We emphasize consulting a doctor before consuming anything in your diet.