Soya Kebab
Protein-rich • Delicious • Easy to prepare
Preparation
Prep Time: 15minutes
Marination Time: 30 minutes
Cook Time: 15-20 minutes
Total Time: 1 Hour
Serves: 3-4 People
Nutrition Facts (per serving)
Energy: 250-300 kcal
Protein: 18g
Carbohydrates: 20g
Fat: 10g
Fibre: 3g
Ingredients - Quantity
- Soya Chunks - 1 cup
- Hung Curd (Thick Yogurt) - ½ cup
- Ginger-Garlic Paste - 1 tsp
- Lemon juice - 1 tbsp
- Gram Flour (Besan) - 2 tbsp
- Red Chilli Powder - 1 tsp
- Turmeric Powder - ½ tsp
- Coriander Powder - 1 tsp
- Garam Masala - 1 tsp
- Kasuri Methi (Dried Fenugreek Leaves) - ½ tsp
- Chaat Masala - ½ tsp
- Mustard Oil - 1 tbsp
- Salt - To taste
- Capsicum (diced) - ½ cup
- Onion (cubed) - 1 medium
- Tomato (cubed) - 1 medium
- Oil/Butter (for grilling) - As needed
- Skewers - As required
Cooking Instruction
- Boil soya chunks in hot water with a pinch of salt for 5 minutes. Drain, rinse with cold water, squeeze out excess water, and keep aside.
- In a bowl, mix hung curd, ginger-garlic paste, lemon juice, gram flour, red chilli powder, turmeric, coriander powder, garam masala, kasuri methi, chaat masala, mustard oil, and salt.
- Add the boiled soya chunks, onion, tomato, and capsicum into the marinade. Mix well.
- Cover and let it marinate for 30 minutes in the refrigerator.
- Skewer the marinated soya chunks, onions, capsicum, and tomatoes alternately.
- Grill on a tawa/pan with oil/butter, turning occasionally until golden brown.
- Alternatively, bake at 200°C for 12-15 minutes or air-fry at 180°C for 10-12 minutes.
- Sprinkle with chaat masala and serve hot with mint chutney, lemon wedges, and onion rings.
