Easy Veg Seekh Kebab at Home | ગુજરાતી સ્ટાઈલ કબાબ રેસીપી

If you love the smoky, spicy flavors of kebabs but want to keep it vegetarian, then this Veg Seekh Kebab recipe is for you! Made with soya chunks, fresh spices, and besan, this Gujarati-style kebab is crispy outside and soft inside. Perfect for evening snacks, party starters, or a special Sunday family meal. Serve it hot with green chutney or curd dip for that restaurant-style feel at home.

Traditional Regional Value of Veg Seekh Kebab Recipe

Seekh kebabs have their roots in Mughlai cuisine, usually made with minced meat grilled on skewers. Over time, vegetarian versions became popular in Indian households—especially in Gujarati kitchens, where soya, besan, and fresh masalas are used to replicate the same taste without meat. This version carries the same street-style kebab flavor but in a purely vegetarian form, loved during family gatherings and festive occasions.

Watch video and learn how to make Veg Seekh Kebab

Veg Seekh Kebab

Veg Seekh Kebab is a flavorful, spiced vegetarian kebab made with a mix of vegetables, binding agents, and aromatic spices, shaped around skewers and grilled to perfection. Traditionally inspired by the meat-based seekh kebab, this vegetarian version uses ingredients like potatoes, carrots, peas, paneer, and breadcrumbs for texture and richness, delivering a smoky, tandoori-like taste. It's ideal as a starter or party appetizer, best served with mint chutney and onions.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Appetizer

Cuisine: Indian

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups grated boiled potatoes
• 2 tbsp finely chopped French beans
• 2 tbsp finely chopped carrots
• 2 tbsp finely chopped cauliflower florets
• ½ cup boiled and squeezed spinach
• 2 tsp grated ginger
• 2 tsp finely chopped green chilies
• ¼ cup chopped coriander leaves
• 2 tsp red chili powder
• 1 tsp garam masala
• 1 tsp cumin powder
• 1 tsp chaat masala
• Salt to taste
• 1 cup breadcrumbs adjust for binding
• 2 tbsp melted butter or oil for basting

Equipment

• Flat metal or soaked bamboo skewers

Method

 

1. Boil French beans, carrots, and cauliflower in a pan for 2–3 minutes. Drain, squeeze out excess water, and finely chop.
2. In a large bowl, combine boiled potatoes, prepared vegetables, ginger, green chilies, coriander, spinach, mint, and spices (red chili powder, garam masala, cumin powder, chaat masala, salt).
3. Add breadcrumbs gradually and mix well. Adjust quantity until the mixture holds together without being too wet.
4. Chill the mixture in the refrigerator for 1–2 hours for better binding.
5. Moisten your hands with water or oil. Take a portion of the mixture and shape it evenly around a skewer, forming a long cylindrical kebab. Leave a small gap at the top.
6. Preheat grill, oven, or non-stick pan:
7. Grill method: Cook on a preheated grill at 240°C for 15–20 minutes, turning halfway and basting with butter.
8. Stovetop method: Heat oil in a pan and cook kebabs over medium heat, turning frequently, until golden brown on all sides (8–10 minutes).
9. Oven method: Place on a greased baking tray and bake at 180°C for 20–25 minutes, flipping once.
10. Serve hot with mint chutney, sliced onions, and lemon wedges.

Notes

Serve hot with mint chutney, sliced onions, and lemon wedges.

Is It Healthy?

Yes! These kebabs are protein-packed thanks to soya chunks and rich in fiber from onions, spices, and besan. Shallow-frying or air-frying instead of deep-frying makes them healthier. They are an excellent snack for kids, gym-goers, or anyone looking for a protein-rich vegetarian option.

Recipe Key Ingredients & Steps (Quick Summary)

• Key Ingredients: Soya chunks, coriander, green chilies, dry red chilies, garlic, ginger, gram flour (besan), onion, ghee, and spices.
• Quick Steps:
  1. Boil soya chunks with vinegar & salt, then squeeze out water.
  2. Grind coriander, chilies, garlic & ginger into a paste.
  3. Mix paste with soya chunks, besan, spices & onion.
  4. Shape into kebabs using skewers or pencils.
  5. Fry until golden brown.
  6. Serve with chutney & sprinkle chaat masala.

Tips & Tricks Veg Seekh Kebab

• Squeeze out all water from soya chunks properly, else kebabs may break.
• Adding besan (gram flour) helps bind the mixture well.
• Instead of frying, try air-frying or baking for a healthier option.
• Use a greased hand while shaping kebabs for smooth texture.
• For a smoky flavor, place a piece of hot charcoal in the bowl, add ghee, cover, and let it infuse for 2 minutes.

Variants of the Recipe

• Paneer Seekh Kebab – Add grated paneer for extra richness.
• Veggie Seekh Kebab – Mix in grated carrot, capsicum, or cabbage.
• Tandoori Style – Cook on a grill or oven for smoky kebab flavor.
• No-Onion Version – Skip onion for vrat-friendly kebabs.

Frequently Asked Questions (FAQ)

1. Can I make these kebabs without skewers?
Yes! Just shape them into cylindrical rolls with your hands and fry.

2. Can I air fry Veg Seekh Kebabs?
Absolutely! Brush with oil and air fry at 190°C for 12–15 minutes.

3. Can I prepare the mixture in advance?
Yes, you can refrigerate the mixture for up to 24 hours before frying.

4. How do I stop kebabs from breaking while frying?
Make sure to squeeze out excess water from soya chunks and add enough besan for binding.

5. What can I serve with Veg Seekh Kebab?
Green chutney, curd dip, mint raita, or even inside a wrap or roll.

With this easy Gujarati-style Veg Seekh Kebab recipe, you can bring the magic of restaurant-style kebabs straight to your home. Perfectly crispy, spicy, and full of desi flavors—your guests won’t even believe these are vegetarian!