Tandoori Soya Seekh Kebab Recipe

Cooking Directions

• STEP 1.In a bowl, soak the soya chunks in hot water for 15 minutes. Drain and squeeze out the excess water.
• STEP 2.In a food processor, add the soaked soya chunks, ginger, garlic, green chili, coriander leaves, and mint leaves. Blend until well combined.
• STEP 3.Transfer the mixture to a bowl and add breadcrumbs, roasted gram flour, red chili powder, garam masala, cumin powder, salt, and lemon juice. Mix well.
• STEP 4.Divide the mixture into equal portions and shape them into kebabs on skewers.
• STEP 5.Preheat the grill or oven to medium-high heat. Grill the kebabs for 10-12 minutes, turning occasionally, until they are cooked through and slightly charred.
• STEP 6.Serve the Tandoori Soya Seekh Kebabs hot with mint chutney and lemon wedges.
• STEP 7.Enjoy!

Cooking Tips

• Make sure to squeeze out the excess water from the soya chunks to prevent the kebabs from becoming too soft.
• If you don't have a grill, you can also cook the kebabs in a preheated oven at 180掳C (350掳F) for 15-20 minutes.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a smoky flavor, you can also add a few drops of liquid smoke to the marinade.

Storage and Serving

• Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, you can either grill them again for a few minutes or microwave them until heated through.
• Serve the Tandoori Soya Seekh Kebabs as an appetizer with mint chutney and sliced onions.
• They can also be served as a main course with naan, rice, and a side salad.