Seekh kebabs are usually reserved for the festive grills during Bakrid—but who says vegetarians should miss out on the joy? This soya seekh kebab is my humble, heart-filled ode to the spirit of celebration—made with everyday pantry staples like soya chunks and potatoes, yet rich in flavor and comfort. A little crisp on the outside, soft and juicy inside, this veg seekh kebab is my go-to when I want something that feels indulgent but is still plant-based. This vegan kebab is perfect for Eid tables, casual dinners, or days when you just want a little joy on a stick—no occasion needed.

The Story

There was a time I would overthink even a simple kebab recipe. I didn’t have fancy grills, or even the right skewers at one point. I just had basic ingredients and a deep desire to create something comforting. My first few attempts at soya kebab were frustrating—the mixture too soft, crumbling on the tawa. But then I remembered my grandmother’s voice:

“Soya is like a strong man with no arms—add potato, he’ll hold on.”

I smiled, boiled a potato, mashed it in—and just like that, everything held. The kebabs crisped up, stayed together, and most importantly, tasted like a small victory.

This vegan seekh kebab has been with me since—through quiet evenings, chai breaks, and little wins in my own kitchen.

Jump to Recipe

A Slice of History

Seekh kebabs originated in Middle Eastern and Mughal kitchens, traditionally made with minced meat skewered and grilled over open fire. Over time, Indian vegetarian versions evolved—with lentils, paneer, or soya—keeping the same bold masalas and smoky undertones. Pan-cooking them on a tawa, like I do here, brings in that rustic everyday accessibility—no grill, no frills, just real food.

Also Try: My Banana Blossom Kebab

This Bakrid, explore plant-based traditions with a twist! If you loved this veg seekh, don’t miss my rustic Banana Blossom Kebab, another delicious veg kebab packed with flavor and nostalgia.

What Each Ingredient Does in This Recipe

Ingredient	Role in the Dish
Oil	For pan-cooking the kebabs on tawa
Cooked, crumbled soya chunks	Protein base of the kebab
Boiled, mashed potato	Softens texture, binds everything
Finely chopped onion, garlic, ginger, green chili	Savory flavor and heat
Roasted gram flour (besan)	Natural binder with nutty flavor
Chopped coriander leaves	Freshness
Red chili powder, cumin powder, coriander powder, garam masala	Spice backbone
Salt	Essential seasoning

Serving Suggestions

• Serve hot with mint chutney, lemon wedges, and pickled onions.
• Tuck inside rotis or wraps with yogurt dressing or vegan mayo for a delicious kebab roll.
• Add to lunchboxes with jeera rice or millet pulao for a high-protein vegetarian meal.
• Pair with herbed hummus or vegan dips for a stylish party platter.

Pro Tips

• Squeeze soya properly: After boiling, make sure to remove all water from the soya chunks. This prevents soggy kebabs and helps with binding.
• Roast besan low and slow: Always dry roast besan until aromatic. Raw besan tastes chalky and ruins the mix.
• Shape and chill: If your kebabs feel too soft to shape, refrigerate the mixture for 15–20 minutes.
• Use skewers or not: If you don’t have skewers, no problem! Simply shape into logs by hand and tawa-cook gently.
• Want a smoky touch? Try giving a quick dhungar (coal smoke) finish for street-style flavor.

FAQ – Plant-Based Seekh Kebab

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