High Protein Veg Seekh Kebab
on Jun 12, 2026
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These Veg Seekh Kebabs are the perfect for you if you’re looking for a vegetarian snack that’s easy and delicious. These are genuinely high in protein and something your whole family will love!
These veg seekh kebabs smell so good while they’re cooking that nobody in the house can stay away from the kitchen. They’re made with soya, paneer, and lots of veggies, so they’re genuinely filling and high in protein. But what really makes them special is a quick charcoal smoking step that gives them this incredible smoky flavour you don’t usually get with veg kebabs.
The whole recipe takes about 30 minutes, and once you get the hang of shaping them, it becomes really easy to put together. If you love kebabs as much as we do, our hara bhara kebab and chapli kebab are two more favourites from the blog that are worth trying.
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Ingredients for Veg Seekh Kebab
Soya Granules: Soaked and squeezed dry, they add protein and give the kebabs a meaty texture.
Paneer: Crumbled and mixed into the kebab mixture.
Veggies: Finely chopped onions, carrots, and green capsicum for crunch and colour.
Spice Powders: Kashmiri chilli, coriander, cumin, and garam masala.
Aromatics: Ginger, garlic, and cumin seeds sautéed at the start to build the flavour base.
Roasted Besan: This is what binds the mixture and helps the kebabs hold their shape on the tawa.
Fresh Herbs: Coriander and mint leaves mixed into the kebab mixture for freshness.
Charcoal: A small piece for the dhungar smoking step. This gives the kebabs their signature smoky flavour.
Yogurt Dip: Greek yogurt, grated cucumber, mint, coriander, and salt.
Oil: Groundnut or any neutral cooking oil for frying.
Frequently Asked Questions
Yes. Skip the paneer and add more soya granules or crumbled firm tofu instead. For the yogurt dip, use coconut yogurt. The kebabs will still hold together well thanks to the roasted besan.
Very. The soya granules and paneer make these high in protein, the veggies add fibre, and because they’re shallow fried with just a few drops of oil, they’re quite light. You can also air fry them for an even lighter version.
Yes. Brush the shaped kebabs with oil and air fry at 200°C for about 8-10 minutes, flipping halfway through. They won’t get the exact same char as the tawa, but they come out crispy and well-cooked.
Richa’s Top Tips
- Squeeze all the water out of the soya granules before using. If they’re still wet, the kebab mixture will be too soft, and the kebabs won’t hold their shape on the tawa.
- Don’t skip the roasted besan. It’s what binds the mixture together without making it heavy. Without it, the kebabs will fall apart when you try to flip them.
- Don’t overcook the veggies while sautéing. You want them softened slightly but still with some bite. Overcooked veggies release moisture and make the mixture soggy.
- Let the mixture cool completely before shaping. A warm mixture is harder to handle, and the kebabs won’t hold their shape. Patience here saves a lot of frustration later.
Storage Tips
- The mixture: Can be made ahead and stored in the fridge for up to 2 days. Shape and fry when you’re ready to eat.
- Cooked kebabs: Store in an airtight container in the fridge for up to 2 days. Reheat on a hot tawa for a minute on each side to bring back the crispiness.
- Freezing: Shape the uncooked kebabs and freeze on a tray lined with parchment paper. Once firm, transfer to a ziplock bag. They freeze well for up to two weeks. Fry directly from frozen, adding a couple of extra minutes on the tawa.
- The yogurt dip: Best made fresh, as it doesn’t hold well beyond a day. The cucumber releases water and thins it out over time.
Serving Ideas
These veg seekh kebabs are versatile enough to eat in a lot of different ways:
- Rolled in a leftover roti: This is how we eat them most. Add some pickled onions, beetroot sticks, the yogurt dip, and roll it up. It’s a complete meal in your hand.
- With Lachha Paratha: If you want to make it feel more special, hot flaky parathas with the kebabs and some __green coriander chutney__ on the side is an incredible combination.
- With Mint Chutney: If you want something creamier and tangier than the yogurt dip, this mint chutney works beautifully alongside the smoky kebabs.
- On their own: Just the kebabs, some sliced onions, a squeeze of lemon, and a cold drink. Sometimes that’s all you need.
Customisation Ideas
- Add cheese: Mix in a handful of grated mozzarella into the kebab mixture before shaping. It melts as the kebabs cook and adds a lovely gooey stretch to every bite.
- Swap the veggies: The recipe uses onions, carrots, and capsicum, but finely chopped mushrooms, corn, or even grated beetroot work well too. Use whatever you have in the fridge.
- Make them into tikkis: If shaping seekh kebabs feels fiddly, flatten the mixture into round patties instead.
Did You Know?
The word “seekh” comes from the Persian word for skewer. Traditional seekh kebabs are shaped around metal skewers and cooked in a tandoor, where the intense heat chars the outside while keeping the inside juicy. This recipe shapes them by hand instead, which actually makes them easier to cook at home on a regular tawa. The log shape isn’t just for looks either. It creates more surface area than a flat tikki, which means more crispy edges in every bite.
These veg seekh kebabs have made weekends at our house a lot more fun, and I hope they do the same for yours. Make a big batch, get everyone involved in the rolling, and enjoy them hot off the tawa.
And if you’ve got leftover rotis lying around, you already know what to wrap them in. Tag me on Instagram @my_foodstory when you try them. I’d love to hear what your family thinks.
Watch Veg Seekh Kebab Recipe Video
Veg Seekh Kebab
Ingredients
- 3 tablespoons groundnut or any neutral cooking oil
- ½ teaspoon cumin seeds, jeera
- 1 tablespoon finely chopped ginger
- 1 tablespoon finely chopped garlic
- ½ cup finely chopped onions
- ½ cup finely chopped carrots
- ½ cup finely chopped green capsicum
- 1 cup hydrated soya granules, refer note 1
- 1 teaspoon kashmiri red chilli powder
- 2 teaspoons coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala
- ¾ teaspoon salt
- 2-3 tablespoons water
- 120 grams paneer, crumbled
- 2 tablespoons roasted besan
- ½ cup finely chopped coriander leaves
- ¼ cup finely chopped mint leaves
- 2-3 inches long charcoal
For serving
- ⅓ cup greek yoghurt or hung curds
- 2 tablespoons grated cucumber
- A pinch of salt
- 1 teaspoon finely chopped coriander leaves
- 1 teaspoon finely chopped mint leaves
- Pickled onion slices
- Pickled beetroot sticks
- 4 leftover rotis
Instructions
Making veg seekh mix
- Heat oil in a pan, add cumin seeds and once they sizzle, add ginger, garlic and saute for a few seconds till fragrant. Add onions and saute for 1-2 minutes till they turn transparent. Add carrots, capsicum, soya granules, mix well and saute for 1-2 minutes till they soften a bit. Do not overcook at this point. Add spice powders – kashmiri chilli, coriander, cumin, garam masala, ⅛ teaspoon salt and mix well. Sprinkle water and cook for a minute till the rawness goes. Transfer to a bowl and set aside to cool down. Add paneer, roasted besan, ½ cup of coriander leaves, ¼ cup of mint leaves and mix well.3 tablespoons groundnut or any neutral cooking oil, ½ teaspoon cumin seeds, 1 tablespoon finely chopped ginger, 1 tablespoon finely chopped garlic, ½ cup finely chopped onions, ½ cup finely chopped carrots, ½ cup finely chopped green capsicum, 1 cup hydrated soya granules, 1 teaspoon kashmiri red chilli powder, 2 teaspoons coriander powder, ½ teaspoon cumin powder, ½ teaspoon garam masala, ¾ teaspoon salt, 2-3 tablespoons water, 120 grams paneer, 2 tablespoons roasted besan, ½ cup finely chopped coriander leaves, ¼ cup finely chopped mint leaves
Dhungar / smoking
- Place charcoal on the gas flame and heat for 5-7 minutes till it turns red. keep a steel bowl in the centre of the seekh mix bowl & make sure that the bowl has a proper lid to trap the smoke. Hold the hot charcoal with tongs and put it in the steel bowl, pour oil on it and immediately cover the lid. Rest for 3 minutes and discard the charcoal bowl.2-3 inches long charcoal
Making seekh kebab
- Take ¼ cup of the veg seekh mix and form into long log-like kebab shape and transfer to a plate. Make all the kebabs and set aside. Heat a flat pan, grease with a few drops of oil, add the kebabs and roast on medium to low flame. rotate in between to make sure all sides are roasted evenly. Transfer to a plate.
Making yoghurt dip
- Take greek yoghurt in a bowl, add cucumber, 1 teaspoon each of chopped mint & coriander leaves, a pinch of salt and mix well.⅓ cup greek yoghurt or hung curds, 2 tablespoons grated cucumber, 1 teaspoon finely chopped coriander leaves, 1 teaspoon finely chopped mint leaves, A pinch of salt
Serving seekh kebab
- Place 1 roti on a plate. Add the yoghurt dip and spread on the roti. Add the beetroot and onion, place 2 fried seekh, wrap the roti around and serve hot. Repeat the same for making the rest of the seekh kebab rolls.Pickled onion slices, 4 leftover rotis, Pickled beetroot sticks
Video
Nutrition
This article was researched and written by Harita Odedra.
