100% vegan Seekh kabobs made from Soy; flavorful and satisfying.
Seekh Kabobs are a common dish in the middle east and Indian subcontinent, a skewered BBQ’d ground meat. It is served as an appetizer or even as a main dish with naan and rice. Dipped in Raita or green chutney, along with a salad, it is a hearty filling, meat lovers favorite. Kids love seekh kabobs rolled up in a naan, perfect for kids lunch or a picnic. Sounds amazing….but what about Vegetarians and Vegan friends? Here is a 100% Vegan version that gives the meaty texture and look but using soy protein instead.
Soy has become a common ingredient over the years as a meat substitute as it is a high source of protein. Recently Soy chunks, granules are becoming available in Indian stores and on Amazon. Nutrela is a common brand which has many forms of the dehydrated soy products which have long shelf lives. They don’t have much of a taste itself so works really well in dishes and takes on spices well. Simple rehydrate it and its ready to use. It is a versatile ingredient and many dishes can be made from these. The soy granules work really well for this dish.
Makes: 10 Seekh kabobs
Time: 40 mins
Ingredients:
- 1 1/2 cups of dry Nutrela granules (1/2 box)
- 1 1/2 cups boiled peeled potatoes
- 3/4 cup bread crumbs
- 1/2 cup small diced onion
- 1/2 cup of sliced green onion
- 1/2 cup of chopped fresh cilantro
- 2 tbsp vegetable oil
- 13/4 tsp salt
- 1 tsp Garam Masala
- 1 tsp Seekh Kabab masala (I like Laziza or Shan brand)
- 1 tsp Cumin Coriander Powder
- 1/4 tbsp red chili powder or 1 diced fresh green chili
- 1 tsp ginger garlic (adrak lasen) paste
- Oil for pan frying (approx 1/4 cup)
Method:
- In a colander, add soy granules. Run hot water over it in the sink and rinse it out thoroughly for a min. This will rehydrate them and remove any smells and soy aftertaste. Squeeze out all the water and let it drain for 10 mins to completely dry out.
- In a food processor or blender add half the soy granules, boiled potatoes, all the spices, ginger garlic and oil. It will be a sticky dough with smooth texture.
- Pull out in a mixing bowl. Add the rest of the soy granules.
- Add chopped onion, cilantro, green onion, bread crumbs. Mix together well. Let it sit for half hour.
- Roll the seekh kabobs onto the skewers (metal or wood). Be sure to soak the wood skewers first. Use oil on your hands to keep the mix from sticking. Lay the skewers directly on the kabob mix itself, do not hang on the edge of skewers.
- In 2 tbs oil, Pan fry them on the stove on medium heat. Use a tava or something with a short edge but large enough for the skewer to sit onto the pan directly. Turn gently to color each side. You can also spray oil all around and lay out on a baking dish. Bake in the oven on 400 degrees F for 10 mins, turning over to color each side. Remember there is no cooking needed, just simply coloring all the sides. Let each side color before turning to avoid breaking apart. Be very gently in this cooking step.
- Pull out on tissue paper to drain excess oil.
- Enjoy hot with sauce of your choice!
Tips:
- The mix is easy to make ahead and freeze a container for next time. When ready to use, fully thaw out, put on skewers and cook.
- You can also freeze any leftovers kababs for up to 3 months.
- This is a perfect dish for “dhungar” or smoking if you know how to do it. This is not a beginner step, so it is not included above and you can easily skip it. If you would like to try it: in step 4, put a small metal dish inside the bowl. Add a hot coal small bowl. Add whole spices (cinnamon, clove, black pepper) and ghee to it. Cover and let the flavorful smoke seep into the mix for 5 mins. This will give it an even more BBQ flavor.
- Sometimes folks have trouble with keeping the mix on the skewers because it is soft and will fall off. Instead of using skewers, you can simply make any kabob shape and follow the same steps. Make round tikki’s or smaller kabobs may be easier to manage.