Snacks

Soya Kebab | Easy Party Appetizer 

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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.

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.Pin

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:

Kand ke kebab | Purple Yam Kabab
Kand ke Kebab or Purple Yam kebab is a delicious vegan and Gluten Free Appetiser or snack made with Purple Yam and spices.
Check out this recipe
Kand ke Kebab or Purple Yam kebab is a delicious vegan and Gluten Free Appetiser or snack made with Purple Yam and spices.
Airfryer Corn and Swiss Chard Kebab
Corn and Swiss Chard come together in a delicious kebab made in an air fryer with very little oil. This kebab is Gluten Free, Vegan and low fat too  
Check out this recipe
Corn and Swiss Chard come together in a delicious kebab made in an air fryer with very little oil. This kebab is Gluten Free, Vegan and low fat too
Vegetarian Galouti Kebab
Galouti Kebab or Galoti Kebab is a melt-in-the-mouth vegetarian version of the famous Lucknowi Galoti Kebab. Often served at Iftar or parties with a yogurt-mint dip
Check out this recipe
Galouti Kebab or Galoti Kebab is a melt-in-the-mouth vegetarian version of the famous Lucknowi Galoti Kebab. Often served at Iftar or parties with a yogurt-mint dip
Dhaba Style Dahiwali Hari Chutney
A delicious no-cook dip made with yogurt, mint and basic spices. Served with kebabs, tikkis, parathas and other snacks. 
Check out this recipe
A delicious no-cook dip made with yogurt, mint and basic spices. Served with kebabs, tikkis, parathas and other snacks.
Tandoori Aloo | Easy Party Appetisers
Tandoori Aloo (or Tandoori ‘Baby’ Potato) is a popular appetiser in the Indian (well, Punjabi) cuisine. Marinated baby potatoes baked to crispy Golden perfection in a Tandoor (or an oven), served with a spicy-tangy coriander mint sauce and a salad on the side. It often is served at parties / barbecue nights or even as a meal by itself.
Check out this recipe
Tandoori Aloo is a gluten free snack made with marinated baby potatoes baked in a Tandoor (or an oven) and served with a spicy-tangy coriander mint sauce and a salad on the side.
Dahi Batata Puri | Easy Chaat Dishes | Party Ideas
A delicious chaat / Indian street food made with boiled potato, beaten yogurt topped with spicy tangy chutneys
Check out this recipe
A delicious chaat / Indian street food made with boiled potato, beaten yogurt topped with spicy tangy chutneys
Baked Tandoori Gobhi | Gluten Free Appetisers
Tandoori Gobhi is a healthy, Gluten Free baked appetiser that can be served at parties or potluck. Tastes yum with a yogurt based herb chutney. 
Check out this recipe
Baked Matar ki Kachori | How to make Stuffed Peas Kachori | Vegan Snack
Baked Matar Kachori is a healthy Baked version of the stuffed Kachori with no deep frying involved. Served as a snack at tea time or for breakfast.
Check out this recipe
Baked Matar Kachori is a healthy Baked version of the stuffed Kachori with no deep frying involved. Served as a snack at tea time or for breakfast.
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.Pin

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.  
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.Pin

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 TBSP Coriander leaves (chopped) 
  • 1 tsp Mint (chopped fine)
  • 1 TBSP salt
  • 5 TBSP Oil (split use)
  • 1/2 tsp Green chilli (chopped)
  • 1/2 tsp ginger (minced)
  • 5 cashewnuts (halved, optional)
  • Spice Powders: 
  • 1 tsp Chaat Masala 
  • 1/2 tsp Clove powder
  • 1/4 tsp nutmeg powder 
  • 1/2 tsp turmeric powder
  • 1/4 tsp cardamom powder 
  • 1/4 tsp mace powder 
  • 1 tsp Red chilli powder 

PIN FOR LATER

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.Pin

How to make Soya Kebab:

  1. Soak the chunks in hot water for 20 mins with 1/2 tsp 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. 

Sending this to Shhh Secretly cooking challenge. this month, was party appetiser theme hosted by Radha. My partner Archana gave me Soya and nutmeg powder with which I made this kebab. I gave her parsley and garlic for her delish Tapas .

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.Pin
High Protein Snack | Easy Party Snacks | Vegetarian Snacks for parties #sizzlingtastebuds #party
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.Pin

Soya Kebab | Easy Party Appetizer 

Kalyani
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.
5 from 8 votes
Prep Time 15 minutes
Cook Time 15 minutes
resting time 15 minutes
Total Time 45 minutes
Course Appetizer, Snack, Tea Time Snack
Cuisine Awadhi, Lucknowi, Mughlai
Servings 10 servings

Equipment

  • Bowl
  • Spice Grinder
  • Tava / Skillet sub with Oven / Air fryer, see notes below

Ingredients
  

  • 1 cup Soya mini chunks granules won’t work well here
  • 2 Potato medium sized
  • 1 TBSP Coriander leaves chopped
  • 1 tsp Mint choppeD
  • 1 TBSP salt
  • 5 TBSP Oil split use
  • 1/2 tsp Green chilli chopped
  • 1/2 tsp ginger minced
  • 5 cashewnuts halved, optional

Spice Powders:

  • 1 tsp Chaat Masala
  • 1/2 tsp Clove powder
  • 1/4 tsp nutmeg powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp cardamom powder
  • 1/4 tsp mace powder
  • 1 tsp Red chilli powder

Instructions
 

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

Video

High Protein Snack | Easy Party Snacks | Vegetarian Snacks for parties #sizzlingtastebuds #party

Notes

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 air fryer / 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.  
Keyword easy party snack, Gluten Free, Kabab Recipes, Kebab, Kebab Recipe, kebab recipes, party appetiser, Party food, Party Ideas, Party snack, Soya Kebab, Vegan, vegetarian Finger food
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16 Comments

  1. 5 stars
    Soya kabab were delicious. Yes I made some yesterday for a get-together and were appreciated by all. Thanks for a yum recipe.

  2. Mayuri Patel

    5 stars
    What a wonderful way to include soya chunks in one’s diet. I am not a big fan of the curry but wouldn’t mind having it in the form of kebabs. Bookmarking this recipe.

  3. Seema Sriram

    5 stars
    Wow! I love mking snacks that last for few dys so I can keep them at work or for School days. These soy kebabs are perfect for my household.

  4. 5 stars
    The soya kebabs are looking great! This is a great way to make use of soya chunks, which aren’t used very frequently at our place. Would love to try these out. 🙂

  5. Vasusvegkitchen

    5 stars
    Soya kebab looks very inviting, can feel the aroma of spices u added while preparing kebab. Healthy and tasty appetizers for parties.

  6. Jayashree. T. Rao

    5 stars
    Such a wonderful way to include soya in the diet. My son is a ig fan of soya and he will be happy with these kebabs.

  7. 5 stars
    This is nutritious and filling snack perfect to serve for any occasion! Thanks for sharing the information about different varieties of kebabs, that is really helpful to understand what and how it varies with region.

  8. Sasmita Sahoo

    5 stars
    Such a wonderful way to include soya chunks …….Bookmarking this recipe.

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