Soya Kebab | Easy Party Appetizer 

Soya Kebab is a gluten Free, vegan + protein rich Appetiser or snack made with everyday pantry ingredients. Served with Green chutney as a delicious party snack.

Kebabs have a rich history in Indian cuisine, dating back centuries and influenced by various cultures and regions. The origins of kebabs in India can be traced to the Mughal era when the Mughal emperors introduced Persian-style cooking techniques, spices, and flavors to the Indian subcontinent.  The term "kebab" itself is believed to have Persian roots, derived from the word "kabāb," which means grilled or roasted meat. Soya Seekh Kebab is another way to make this protein.

Tikki Vs Kebab :

Tikki is an Indian snack made from mashed potatoes and spices, shallow or deep-fried into patties, whereas kebab refers to grilled skewered meat, seafood, or vegetables marinated with spices, originating from Middle Eastern cuisine.

Over time, kebabs became an integral part of Indian culinary traditions, blending with local ingredients and cooking methods to create a diverse range of both vegetarian and non-vegetarian options. These kebabs are known for their distinct flavors, spices, and cooking styles.

Some of the popular types of Indian kebabs 

Tandoori Kebabs: These are typically prepared in a tandoor, a cylindrical clay oven. Meats like chicken (Tandoori Chicken), lamb (Seekh Kebab), and fish (Tandoori Fish) are marinated in a mixture of yogurt and spices, then skewered and cooked in the tandoor, resulting in a smoky and flavorful dish. An excellent Vegetarian Tandoori Kebab would be this seasonal Kand ke kabab or Swiss Chard Kebab or this assorted veg + paneer Kebab platter

Seekh Kebabs: These are minced meat kebabs, usually made with lamb or beef, mixed with spices and herbs, and molded onto skewers before being grilled or roasted. Vegetarian versions made with mixed vegetables or paneer (Indian cottage cheese) are also popular. Moong Dal Seekh Kebab / Soya Seekh Kebab is one of the seekh kebabs we like.

Galouti Kebabs: Originating from Lucknow, these kebabs are known for their melt-in-the-mouth texture. They're made with finely ground meat, aromatic spices, and sometimes papaya or raw papaya paste to tenderize the meat. Galouti kebabs are traditionally made with minced lamb or goat. For a vegetarian version of Galoti Kebab, click here

Shami Kebabs: These are made with minced meat (often lamb or beef) cooked with lentils (chana dal), spices, and herbs. The mixture is shaped into patties, shallow-fried, and served as a starter or snack.

Hara Bhara Kebab: A popular vegetarian kebab made from a mix of mashed potatoes, spinach, green peas, and various spices. These kebabs are shallow-fried or baked until crispy.

Paneer Tikka: Cubes of paneer (Indian cottage cheese) marinated in a spiced yogurt mixture with bell peppers, onions, and tomatoes, then grilled or roasted in a tandoor or oven.

Aloo Tikki: Although not traditionally considered a kebab, aloo tikki is a famous Indian street food made from mashed potatoes mixed with spices, formed into patties, and shallow-fried. It's served with various chutneys and toppings

Dahi ke kebab - another vegetarian kebab version made with hung curd and very minimal spices is a delicacy at parties and intimate gatherings.  

These kebabs showcase the diverse culinary heritage of India, blending flavors from different regions and cultures. They are enjoyed as appetizers, snacks, or part of main courses, reflecting the country's rich gastronomic diversity.

Today, Soya chunks (TVP) is used to make a healthy, melt-in-the mouth kebab and the kebab is also Gluten Free + Vegan.  

Similar vegetarian kebabs / party appetisers yoy may like on the blog:

FAQs / Tips to make Succulent Soya kebabs:

1. Can I make this with Soya Granules ? I did try with granules, but it didnt turn out well. if it works for you, please do leave a comment below 🙂
2. What can I serve these with ? Green Chutney or Dahiwali Dhaba Style Chutney
3. I don't have / eat potatoes. What can be done ? Use Cornstarch / arrowroot powder for varying results. If not, use sweet potato / commerically sold potato starch flakes, again with varying results.
4. Can I make this ahead for dinner / party ? Most certainly yes. It can be refrigerated for upto 2 days and upto 15 days in the freezer. If using from freezer / refrigerator, thaw it a bit and then shallow fry.
5. What can leftovers be used ? We hardly get leftovers for this delish kebab. But if you do, use similarly to a falafel wrap with a tortilla / chapati with some chutney / mayo and some lettuce.   
6. My kebabs are falling apart, what could have gone wrong? Refrigerating for at least 15-20 mins after makign the kebabs will prevent the kebabs from drying up / flaking. Also, medium heat is recommended. Neither too high / low. Also, grease the pan lightly before pan-frying.
7. Can I bake these? Most certainly. In an airfryer / oven. I am recommending baking at 190C in a pre-heated oven for about 10/12 mins for a batch of 5-6 kebabs at a time, basting in between and flipping them.  

Serving Suggestions for Soya Kebab :

Green Chutney or Dahiwali Dhaba Style Chutney

Prep time - 15 minutes, Resting time - 15 mins ; Cook time - 15 mins

Makes : approximately 10 portions

Cuisine : Awadhi / Mughlai ; Course : Snack / Appetizers 

What you need to make Soya Kebab:

• 1 cup Soya mini chunks
• 2 Potato (medium sized)
• 1 tablespoon Coriander leaves (chopped) 
• 1 teaspoon Mint (chopped fine)
• 1 tablespoon salt
• 5 tablespoon Oil (split use)
• ½ teaspoon Green chilli (chopped)
• ½ teaspoon ginger (minced)
• 5 cashewnuts (halved, optional)
• Spice Powders: 
• 1 teaspoon Chaat Masala 
• ½ teaspoon Clove powder
• ¼ teaspoon nutmeg powder 
• ½ teaspoon turmeric powder
• ¼ teaspoon cardamom powder 
• ¼ teaspoon mace powder 
• 1 teaspoon Red chilli powder 

PIN FOR LATER

How to make Soya Kebab:

1. Soak the chunks in hot water for 20 mins with ½ teaspoon salt.
2. Meanwhile pressure cook Potato till fork tender  
3. Squeeze out and mince it in a spice grinder (or with your hand)
4. In a bowl, add the soya mince, minced ginger and chilli, mashed potato, turmeric, spice powders, salt, coriander and mix and mix well
5. Add half the oil, and blend the oil well into the kebab mince mix with your fingers.
6. Make thick kebab roundels with equal portions of the mix. Flatten them with greased palms
7. If using, place half a cashew nut onto the flattened patty.
8. Similarly make the rest of the kebabs.
9. Refrigerate the kebabs for min 15 minutes (upto an hour)
10. You can also freeze them at this stage in an airtight container (if making ahead for a party)
11. After 30 mins, shallow fry them on a medium hot skillet in some oil till golden brown yet soft on both sides.
12. Serve immediately with some green chutney sprinkling the kebabs with a bit of chaat masala.
13. Leftover kebabs can be used in wraps with sautéed veggies. / lettuce as a wrap.