Soya Chunks Kebabs

Perfect for vegan meat lovers, these flavourful, tender and juicy kebabs are a party-favourite and a definite must-try!
This appetiser is a robust of aroma and flavours cooked to juicy perfection. You can grill, pan-fry, deep-fry or bake them – they’ll still turn out crisp on the outside yet succulent on the inside!
Whip up these soya chunks kebabs in under 30 minutes, and serve with pickled onions, pita bread / roti, mint chutney and ketchup.

INGREDIENTS : –

• 150g soya chunks, soaked
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 tsp coriander powder
• 1 tsp red chilli powder (or to taste)
• Salt to taste
• 1/2 tbsp ground black pepper
• 1 tsp garam masala
• 1/2 tsp ground cumin
• 2 tsp lemon juice
• 1 onion, chopped
• 1/2 cup fresh mint leaves, minced
• 2 tbsp all-purpose flour
• 2 tbsp gram flour
• Oil for frying

INSTRUCTIONS : –

1. Squeeze out the excess liquid from the soya chunks and add it to a food processor along with the ginger paste and garlic paste. Process until the mixture turns coarse.
2. Transfer the soya mixture to a large mixing bowl and add coriander powder, chilli powder, salt, pepper, cumin and garam masala. Stir until well-combined.
3. Add the onion, mint leaves, all-purpose flour, gram flour and lemon juice. Mix well.
4. Take a heaping tablespoon of mixture and shape into discs, balls or oval dumplings.
5. To deep fry the kebabs : Heat oil in a wok or a deep-frying pan over medium heat. Gently drop 2-3 patties into the oil, making sure not to overcrowd the pan. Flip them over and cook until browned and crisp on all sides.
6. Transfer the kebabs to a plate lined with paper towel to absorb excess oil.
7. To grill the kebabs : take each portion and shape it into a long sausage-like kebab while pressing firmly onto a metal skewer (grease your hands with oil while pressing it onto the skewer, so that the mixture holds together.) Place the kebabs on a baking sheet lined with aluminium foil, brush with oil and bake in a pre-heated oven at 220 degrees C for 8-10 minutes, turning them over midway.
8. Serve hot with mint chutney or ketchup.