Chicken Kebab
Lunch • India
How to Make Vegetarian Chicken Kebab (Traditional & Healthy Version)
Vegetarian Chicken Kebab is a creative and healthy twist on the classic Indian chicken kebab, designed especially for those who follow a vegetarian diet but crave the rich flavors of this beloved dish. Traditionally enjoyed across North India, especially in Punjab and Delhi, kebabs are popular for their smoky aroma, robust spices, and the unique charring that comes from grilling on a tandoor or tawa. Our vegetarian version uses protein-rich ingredients like soya granules (soya keema) and paneer, making it an ideal choice for lunch or festive gatherings such as Holi and Diwali, when families come together to enjoy flavorful, wholesome treats. The kebabs are infused with Indian spices like garam masala, dhania powder, and fresh hara dhania (coriander), ensuring every bite is aromatic and satisfying. Not only do these veg kebabs cater to the growing demand for healthy, plant-based meals, but they also provide a delicious way to add variety to your lunch menu. They are perfect for calorie-conscious individuals, offering a balance of protein, fiber, and essential nutrients, while being lower in saturated fat compared to traditional meat kebabs. Serve them with green chutney and onion rings for an authentic Indian experience that will please both kids and adults.
Ingredients(for 2 medium vegetarian kebabs)
- 1 cup Soya granules (soya keema) (soaked and drained)
- 1/2 cup Paneer (grated)
- 1 small Onion (finely chopped (pyaz))
- 1 tablespoon Ginger-garlic paste (adrak-lehsun paste)
- 2 Green chilies (finely chopped (hari mirch))
- 2 tablespoons Fresh coriander (chopped (hara dhania))
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder (dhania powder)
- 1/2 teaspoon Red chili powder (lal mirch)
- to taste Salt (namak)
- 2 tablespoons Besan (gram flour) (for binding)
- 1 tablespoon Lemon juice (nimbu ras)
- 1 tablespoon Olive oil (for brushing)
Instructions
- 1
Soak soya granules in hot water for 10 minutes. Drain, rinse, and squeeze out excess water.
10 minutes
Ensure all water is removed to prevent soggy kebabs.
- 2
In a large bowl, combine soya granules, grated paneer, onion, ginger-garlic paste, green chilies, and fresh coriander.
2 minutes
Mix well to evenly distribute flavors.
- 3
Add garam masala, coriander powder, red chili powder, salt, and besan. Mix thoroughly to form a dough-like mixture.
3 minutes
Besan helps bind the mixture and adds nutty flavor.
- 4
Add lemon juice and knead the mixture. If it feels too soft, add a little more besan.
2 minutes
The mixture should hold shape when pressed.
Why This Dish is Healthy
By replacing meat with soya and paneer, this kebab remains rich in protein but lower in cholesterol and saturated fat, making it ideal for those looking to manage their weight or cholesterol levels. The use of besan as a binder adds fiber and nutrients, while the minimal use of oil keeps the calorie count in check. The kebab is also free from preservatives and artificial ingredients, making it a clean, wholesome option for lunch.
This vegetarian chicken kebab is high in protein due to the combination of soya granules and paneer, both of which are excellent plant-based and dairy sources of protein. Soya also provides dietary fiber, iron, and essential amino acids. Paneer offers calcium and vitamin B12, making this dish suitable for bone health and muscle repair. The use of fresh herbs and spices adds antioxidants, while besan contributes additional protein and complex carbohydrates. The recipe is low in saturated fat and contains minimal oil, supporting heart health and weight management.
Pro Tips
- 💡Tip 1: Squeeze soya granules very well to avoid excess moisture.
- 💡Tip 2: Use freshly ground spices for enhanced aroma and taste.
- 💡Tip 3: Serve immediately after grilling for best texture and flavor.
Storage & Serving
Store leftover kebabs in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in an oven until warmed through before serving.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 220.0 kcal |
