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
- 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)
Step-by-step instructions
Step 1 · Soak soya granules in hot water for 10 minutes
Soak soya granules in hot water for 10 minutes. Drain, rinse, and squeeze out excess water.
Step 2 · In a large bowl
In a large bowl, combine soya granules, grated paneer, onion, ginger-garlic paste, green chilies, and fresh coriander.
Step 3 · Add garam masala
Add garam masala, coriander powder, red chili powder, salt, and besan. Mix thoroughly to form a dough-like mixture.
Step 4 · Add lemon juice and knead the mixture
Add lemon juice and knead the mixture. If it feels too soft, add a little more besan.
Step 5 · Divide the mixture into equal portions and shape each into cylindri...
Divide the mixture into equal portions and shape each into cylindrical kebabs around skewers or shape with hands.
Step 6 · Heat a tawa or grill pan
Heat a tawa or grill pan. Brush kebabs lightly with olive oil and cook on medium flame, turning occasionally, till golden brown and slightly charred.
Step 7 · Serve hot with green chutney
Serve hot with green chutney, lemon wedges, and onion rings.
Why this recipe 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.
A note on tradition
Vegetarian kebabs are particularly popular during festivals like Holi and Diwali, when families seek out both traditional and innovative snacks. In Punjab and Delhi, kebabs are a staple in festive thalis and party platters. This vegetarian adaptation reflects the Indian culinary tradition of recreating classic flavors for plant-based diets, ensuring everyone can enjoy the taste of kebabs irrespective of dietary preference.