Veg Seekh Kabab | Soya Seekh Veg Kabab | Vegetarian Kebab - Swasthi's Recipes (2024)

Veg Seekh Kabab Recipe – Delicious veg kabab recipe made using veggies like potatoes, peas and textured vegetable protein i.e Soya granules or chunks. Seekh kabab is usually made of minced meat and grilled on skewers in a charcoal or tandoor oven. It is served with mint chutney, onion and lemon wedges. Due to the use of soya granules or chunks this veg seekh kabab tastes very close to the meat seekh kebab.

This recipe can also be used to make vegetable seekh kebab (without the use of soya), just skip soya and use different variety of veggies. I have used organic soya granules and highly recommend using the same as the non-organic ones are mostly made from GMO soya bean which is not good for health.

Since are processed food, limit the usage to 1 to 2 servings per week. I had few requests for meat seekh kabab, since we do not eat meat often sharing this one. To make mutton sheekh kebab, use tender minced meat and substitute it for soya.

For more kabab recipes on the blog, you can check
Reshmi kabab
Chicken kabab
Hara bhara kabab
Tandoori chicken kabab

How to Make Seekh Kabab Recipe

1. Steam or boil potatoes and green peas until just cooked. Do not over cook and make them soggy. I steam them in a pressure cooker. Diabetics can replace potato with sweet potatoes.

2. Add soya granules or chunks to 3 cups of hot water. If you use a pressure cooker for steaming veggies like me, you can just use up the hot water used for steaming. Drain them and squeeze off the water. Rinse twice in fresh cold water and squeeze off the excess water. If using chunks then you will need to pulse them a few times to get a coarse texture.

3. Mash the potatoes and peas. Add the drained soya, ginger garlic paste to a mixing bowl.

4. Add salt, garam masala, coriander powder, chilli powder and pepper powder. Mix up all these well.

5. Dry roast besan / chickpea flour until it begins to smell good. Add it here. Do not use unroasted or raw flour. Mix up everything again.

6. The mixture must come together and must not be soggy or crumbly. If it is soggy, then sprinkle little more flour and mix.

7. Divide the mixture to 9 equal parts. Roll each ball to the skewer as seen in the picture. Do not make them too fat otherwise they will not be cooked from inside.

8. Heat your grill pan with 1 tbsp oil greased or preheat the oven to 220 C for about 15 mins. You can also fry them in cast iron pans, barbecue or do it on charcoal grills.

9. Place them on the hot pan. Grill, while rotating the sticks every 7 to 8 mins. If doing on stove top keep the flame to medium.

10. When they are half done, place a slice of onion on the grill or pan. This emits a very good smoky flavor and the kababs absorb the flavor. Towards the end, increase the flame to the highest and grill for 2 to 3 mins. If doing in oven, move the pan to the top rack and grill the last 5 mins. It takes about 25 to 30 mins for each batch to be done. If making mutton/ chicken seekh kabab you will have to grill for about 30 to 35 mins.

Serve them with onion & lemon wedges.

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