Veg Seekh Kebab | Soya Kabab (air fryer)

Delicious, tender, succulent veg seekh kebabs made with soy chunks, vegetables and few spices are perfect as appetisers or starters. They are high protein, vegan, gluten free, nut free and can be made on both stovetop or air fryer.

Seekh kebab or Shish kebabs, are traditionally made with minced meat but to make them vegan / vegetarian I have replaced it with ‘soya granules’, also known as textured vegetable protein (tvp) or textured soy protein (tsp). It is a great source of plant based protein and attains chewy meaty texture after being cooked.

The word seekh is derived from turkish word ‘shish’ which means ‘sword’ or ‘skewer’ and hence the kebabs cooked on skewers are specifically called ‘seekh kebabs’. If you don’t have skewers, no problem, you can still try the recipe by shaping the mixture cylindrically or in form of patty / tikki / cutlets.

Soya chunks or granules are actually made of soy flour, which is obtained from soybeans. Chunks are generally large or medium in size whereas granules are small or fine in texture. A 100 gm serving of soya granules has approx 52 gms protein and 34-350 calories. They can be used in wide variety of savory recipes like curries, gravies, stir fries or as filling like in this meatless shepherd pie.

The veg soya kabab recipe shared here is:

Vegan
Gluten free
Nut free
High in Protein
Easy to make

How to make Soya Seekh Kabab?

The main ingredient of these kebabs is ‘soya granules’ or ‘small soya chunks’ which can easily be found in any Asian or Indian grocery store. As they are in dehydrated form, we begin by rehydrating them by cooking them in hot water which makes them tender and spongy.

We then squeeze the extra water from soya and combine them with vegetables, herbs, spices like carrot, onion, garlic, ginger, cilantro, cumin & red chilli powder to make the kebab mixture. The addition of these ingredients make the seekh kebabs more juicy and flavourful.

To bind the mixture, we add roasted besan (gram flour) or chickpea flour which is a pale yellow coloured gluten free flour and has a subtle nutty aroma. It is to be added gradually while mixing and just enough to bring the mixture together.

You can even use large or medium sized soya chunks for the recipe. Boil them, squeeze and then fine chop them in a manual chopper or food processor to get ‘minced’ texture.

Optional: To add crunchy texture to the kebab, you can add roasted sesame seeds or finely chopped cashew bits.

Cooking Method:

These veg soya kebab can easily be made on stovetop by pan frying using a little oil. If you are making them on stovetop, just make sure to use either a non stick pan or a well seasoned cast iron pan / grilling pan for even cooking.

They can also be baked in an air fryer after liberally brushing with oil or ghee. Both methods are covered in detail in ‘Directions’ section along with supporting images. Apart from pan frying and air frying, they can also be grilled in tandoor or Barbeque.

Serving Suggestion:

The earthy rustic taste of soya kebab is enhanced by dips that have fresh herby citrusy flavour like this Indian green chutney made with cilantro, mint & chillies or creamy yogurt based sauce like tzatziki. Together they make a great option as party appetizer, snack or finger food.

You can even make wholesome & quick meal with these veg seekh kebabs by using them in wraps or rolls along with cucumber strips, shredded carrots / lettuce, pickled onions, mayo / yogurt dip or any sauces of your choice. To transform them into a main course dish, serve them over a bed of onion-tomato gravy like we did in this stuffed tomatoes recipe.

Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients: (10-11 pieces)

Soya Granules / Textured Soy Protein (uncooked)- (1+1/2) cups
Onion- 1 medium
Carrot- 1 small
Garlic (minced)- 2 to 3 cloves
Ginger (grated)- 1 inch piece
Green Chilli (desseded)- 1
Cilantro / Coriander (chopped)- 3 tbsp
Besan (Chickpea flour)- 1/2 cup
Cumin Powder (Jeera powder)- 1/2 tsp
Red Chilli Powder- 1/2 tsp
Black pepper (Crushed)- 1/4 tsp
Garam Masala- 1/2 tsp
Soy Sauce- 3/4 tbsp
Salt- 1 tsp (to taste)
Oil- 2 to 3 tbsp (for cooking)
Lemon (sliced)- 1

Directions:

Step 1:
Add 5-6 cups water to a pot along with 1 tsp salt and bring it to rolling boil. Add soy chunks (soya granules) to it and boil for 7-8 minutes.

Step 2:
Strain them by transferring on a colander. Let them cool down a bit (for faster cooling you can rinse under tap water). Once they are warm enough to handle, take handful of portions & squeeze them to remove the extra water. Alternatively, you can transfer them on a kitchen cloth and wring to remove extra water (like we did in this zucchini fritters recipe).

This is how they will look after removing all excess water. Keep this bowl aside aside.

Step 3:
Dry roast besan (chickpea flour / gram flour) in a pan on medium-low flame for 4-5 minutes till it starts releasing aroma. Switch off the flame and keep the pan aside (We will use it later as binding agent).

Step 4:
Add onion, carrot & green chilli to a chopper jar and finely chop them. If you prefer less spicy food, skip green chillies. Keep these chopped veggies aside.

Step 5:
To a large mixing bowl, add boiled soy chunks, veggies, ginger, garlic, cilantro, soy sauce and spices. Start mixing with your hands while gradually adding roasted chickpea flour till you get a soft dough. Taste and adjust salt or seasoning as per your taste.

(Tip: If you are not able to bind the mixture, add more besan / chickpea flour or a boiled mashed potato or a bread slice.)

Step 6:
You can now shape the mixture as patty, cutlets or kebabs. Take handful of portion, roughly form a ball out of it and then insert a skewer in centre. Now shape the mixture around the skewer in shape of a log by pressing with your fingers. Repeat the process to make rest of the kebabs.

You can now cook the seekh kebabs either on a stovetop or in air fryer as explained below. Before serving, squeeze some lemon juice on them. Serve them hot with zesty tangy cilantro mint chutney or tzatziki (yoghurt dip) accompanied by onion rings / pickled onions & lemon wedges.

Stovetop Method:

Heat 2-3 tbsp oil in a pan (the oil should cover the base completely). Carefully transfer the kebab on this pan (hold the kebabs directly, not the skewers, as they are delicate & might slip off the skewer).
Cook them on medium-low heat while rotating them in between using kitchen tongs till they are golden brown from all sides.

Air fryer Method:

1. Preheat air fryer at 180°(360°F) for 3-4 minutes. Line with perforated parchment paper and lightly brush it with oil. If it does not have holes, make some using skewer for better air circulation. Transfer the seekh kebabs in the air fryer basket and brush oil on them.

2. Air fry at 180°(360°F) for 15-17 minutes while rotating the kebabs after half time. Brush more oil or ghee on them to prevent from drying.

Tips:

To prevent wooden skewer from burning or getting too dark in air fryer, dip them in water for 2-3 minutes before using.
Any leftover kebabs can easily be stored in fridge in an airtight container for 2-3 days. Reheat them in microwave for 50-60 seconds or air fry for 2-3 minutes.
Removing excess water from soy granules is important as otherwise you will have to add more flour or binding agent later while preparing the mixture to counter the extra moisture.
Add besan or chickpea flour just enough to bind the mixture. Too much of it can make the kebab dense & dry.
You can make and shape the kebabs ahead of time and store in fridge. Pan fry or air fry them just before serving.

More veg appetisers or snacks recipes:

Falafel
Paneer Nuggets
Pinwheel Samosa
Kala Chana Kebab (Black Chickpea Kebab)
Dahi Ke Sholay (Yogurt Stuffed Bread Pockets)

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