These Veg Seekh Kebabs are perfect for you if you are looking for a vegetarian breakfast that is easy and delicious. They are really high in protein and something your whole family will love!
These veggie skewers smell so good as they cook that no one in the house can stay away from the kitchen. They are made with soya, paneer and lots of vegetables so they are really filling and high in protein. But what really makes them special is a quick charcoal smoking step that gives them that amazing smoky flavor you don’t usually get with veggie kebabs.
The whole recipe takes about 30 minutes and once you learn how to shape them, it’s really easy to put together. If you love skewers as much as we do, ours hara bhara kebab and heron kebab are two more blog favorites worth trying.
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Ingredients for Veg Seekh Kebab
Soy granules: Soaked and squeezed dry, they add protein and give the skewers a meaty texture.
Paneer: Crumble and mix into the kebab mix.
vegetables: Finely chopped onions, carrots and green pepper for crunch and color.
Powdered spices: Kashmiri chilli, coriander, cumin and garam masala.
Scents: Ginger, garlic and cumin seeds sauteed at first to build the aromatic base.
Baked Besan: This is what binds the mixture and helps the skewers hold their shape on the pan.
Fresh herbs: Coriander and mint leaves mixed into the kebab mix for freshness.
Coal: A little piece about the dhungar smoking step. This gives the skewers their characteristic smoky flavor.
Yogurt Dip: Greek yogurt, grated cucumber, mint, coriander and salt.
Oil: Peanut or neutral oil for frying.
Frequently asked questions
yes Skip the paneer and add more soy granules or crumbled firm tofu instead. For yogurt dip, use coconut yogurt. The skewers will hold together well thanks to the baked besan.
A lot. The soy granules and paneer make them high in protein, the vegetables add fiber, and since they’re shallow fried with just a few drops of oil, they’re pretty light. You can also air fry them for an even lighter version.
da Brush the shaped skewers with oil and fry in air at 200°C for about 8-10 minutes, turning them in the middle. They won’t get exactly the same char as a tawa, but they come out crispy and well cooked.
Richa’s best tips
- Squeeze all the water out of the soy granules before use. If they are still wet, the kebab mixture will be too soft and the kebabs will not hold their shape on the pan.
- Don’t miss the roasted besan. This is what binds the mixture together without making it heavy. Without it, the skewers will fall apart when you try to turn them over.
- Do not overcook the vegetables while sautéing. You want them slightly softened but still with a bit of bite. Cooked vegetables release moisture and make the mixture moist.
- Allow mixture to cool completely before shaping. The warm mixture is more difficult to handle and the kebabs will not keep their shape. Patience here saves a lot of frustration later.
Storage Tips
- The mixture: Can be made ahead and refrigerated for up to 2 days. Shape and fry when ready to eat.
- Boiled kebabs: Store in an airtight container in the refrigerator for up to 2 days. Reheat on a hot griddle for a minute on each side to return crispness.
- Freezing: Shape the raw skewers and freeze in a tray lined with baking paper. Once set, transfer to a ziplock bag. They freeze well for up to two weeks. Fry straight from frozen, adding a few extra minutes to the pan.
- Yogurt Dip: It is best made fresh as it does not keep for more than a day. The cucumber releases water and dilutes it over time.
Serving ideas
These vegetable kebabs are versatile enough to be eaten in many different ways:
- Rolled in leftover roti: That’s how we eat them the most. Add some pickled onions, beetroot sticks, yogurt dip and roll up. It’s a complete meal in your hands.
- With Lachha Paratha: If you want to make it more special, hot flaky parathas with kebabs and some __green coriander chutney__ on the side is an amazing combination.
- With mint chutney: If you want something creamier and spicier than a yogurt dip, this mint lutenitsa works beautifully with the smoky kebabs.
- By themselves: Just the skewers, some chopped onion, a squeeze of lemon and a cold drink. Sometimes that’s all you need.
Personalization ideas
- Add cheese: Mix a handful of shredded mozzarella into the kebab mix before shaping. It melts as the kebabs cook and adds a lovely gooey elasticity to every bite.
- Swap the vegetables: The recipe uses onions, carrots, and chili peppers, but finely chopped mushrooms, corn, or even shredded beets also work well. Use whatever you have in the fridge.
- Make them into tikkis: If you find it difficult to form skewers, flatten the mixture into round patties instead.
did you know
The word “seekh” comes from the Persian word for skewer. Traditional seekh kebabs are shaped around metal skewers and cooked in a tandoor, where intense heat chars the outside while keeping the inside juicy. This recipe instead shapes them by hand, which actually makes them easier to make at home on a regular sheet pan. The log shape isn’t just for looks either. Creates more surface area than flat tiki, which means more crispy edges in every bite.
These Veggie Kebabs made weekends at our house so much more fun, and I hope they do the same for yours. Make a big batch, get everyone involved in the rolling, and enjoy them hot from the pan.
And if you have leftover roti, you already know what to wrap it in. Tag me on Instagram @my_foodstory when you try them. I’d love to hear what your family thinks.
Watch Veg Seekh Kebab Recipe Video
Prevent your screen from dimming
Preparing a vegetable foraging mix
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Heat oil in a pan, add cumin seeds and once they sizzle, add ginger, garlic and fry for a few seconds until fragrant. Add the onion and sauté for 1-2 minutes until translucent. Add the carrots, hot peppers, soy granules, mix well and fry for 1-2 minutes until they soften a little. Do not overcook at this point. Add spice powder – Kashmiri chili, coriander, cumin, garam masala, ⅛ teaspoon salt and mix well. Sprinkle with water and cook for a minute until the rawness disappears. Transfer to a bowl and set aside to cool. Add paneer, roasted besan, ½ cup coriander leaves, ¼ cup mint leaves and mix well.
3 tablespoons peanut or any neutral cooking oil, ½ teaspoon cumin seeds, 1 tablespoon finely chopped ginger, 1 tablespoon finely chopped garlic, ½ cup finely chopped onion, ½ cup finely chopped carrots, ½ cup finely chopped green pepper, 1 cup of hydrated soy granules, 1 teaspoon Kashmiri red chili powder, 2 tablespoons coriander powder, ½ teaspoon cumin powder, ½ teaspoon garam masala, ¾ teaspoon of salt, 2-3 tablespoons of water, 120 grams of paneer, 2 tablespoons of roasted besan, ½ cup finely chopped coriander leaves, ¼ cup finely chopped mint leaves
Dhungar / smoking
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Place charcoal on the gas flame and heat for 5-7 minutes until red. hold a steel bowl in the center of the mixing bowl and make sure the bowl has a suitable lid to trap the smoke. We grab the hot coals with tongs and place them in the steel bowl, pour oil over them and immediately cover with the lid. Rest for 3 minutes and discard the bowl of charcoal.
2-3 inch long charcoal
Kebab preparation
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Take ¼ cup of the vegetable mixture and shape into a log-like kebab shape and transfer to a plate. Make all the skewers and set aside. Heat a flat pan, brush with a few drops of oil, add the skewers and cook over medium to low heat. rotate in between to make sure all sides are cooked evenly. Transfer to a plate.
Making yogurt dip
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Take the Greek yogurt in a bowl, add cucumber, 1 teaspoon of chopped mint and coriander leaves, a pinch of salt and mix well.
⅓ cup Greek yogurt or cottage cheese, 2 tablespoons of grated cucumber, 1 teaspoon finely chopped coriander leaves, 1 teaspoon finely chopped mint leaves, A pinch of salt
Serving Seekh Kebab
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Place 1 roti on a plate. Add the yogurt dip and spread on the rotis. Add the beetroot and onion, place 2 fried sikas, wrap the roti and serve hot. Repeat to make the remaining kebab buns.
Pickled onion slices, 4 remaining companies, Pickled beet sticks
Calories: 204kcal, Carbohydrates: 16g, Protein: 11g, fats: 11g, Saturated fats: 4g, Polyunsaturated fats: 2g, Monounsaturated fats: 3g, Cholesterol: 10mg, sodium: 351mg, potassium: 133mg, Fibers: 4g, sugar: 4g, Vitamin A: 1586IU, Vitamin C: 10mg, calcium: 162mg, Iron: 2mg
This article was researched and written by Harita Odedra.
