Anjeer Kebab
Soft, melt-in-the-mouth kebabs with the natural sweetness of dried figs balanced by warm spices and a subtle tang from hung curd. These vegetarian delights are grilled or pan-seared to a lightly charred finish, making them an elegant starter for any gathering.
For 4 servings
- prep · ~30 min
Soak the figs and prepare the cashews.
1.Soak dried figs in warm water for 30 minutes until softened.2.Drain the figs thoroughly, reserving any extra water, and pat them dry.3.Finely chop the cashew nuts for the stuffing and set aside. - prep · ~10 min
Make the kebab mixture.
1.In a mixing bowl, mash the soaked figs coarsely with your hands to form a sticky paste.2.Add grated paneer, hung curd, roasted chickpea flour, grated ginger, chopped green chili, garam masala, roasted cumin powder, and salt.3.Mix everything well until it forms a firm, pliable dough-like mixture. If too sticky, add a little more roasted besan.TIPDon't over-mash the figs. A little texture from the fig skin adds a lovely bite. - assemble · ~8 min
Shape the kebabs around the skewers.
1.Divide the mixture into 8 equal portions.2.Grease your palms lightly with a drop of oil.3.Flatten one portion in your palm, place a few chopped cashew pieces in the center, and wrap the mixture around it.4.Gently press the filled mixture around a skewer, shaping it into a smooth, cylindrical kebab.TIPWet your hands slightly with water if the mixture sticks while shaping. - grill · ~10 min
Grill the kebabs to a golden char.
1.Heat a grill pan over medium heat and brush it lightly with a few drops of ghee.2.Place the skewered kebabs on the hot pan.3.Grill for 8-10 minutes, rotating every 2 minutes, until all sides are golden brown and have light char marks.4.Baste the kebabs with a tiny amount of ghee halfway through for a glazed finish.TIPMedium heat ensures the inside cooks perfectly without burning the exterior. - garnish · ~1 min
Finish with chaat masala and serve.
1.Remove the kebabs from the pan and sprinkle with a pinch of chaat masala and a drizzle of lemon juice.2.Garnish with fresh chopped mint leaves.3.Serve immediately with mint chutney and sliced onions.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain soaked figs thoroughly to avoid a watery mixture that's hard to shape.
- 2Roast the chickpea flour (besan) until fragrant to remove raw taste and help bind.
- 3Use thick hung curd; excess whey will make the mixture sticky and difficult to handle.
- 4Grease palms lightly with oil to prevent sticking while shaping the kebabs.
- 5Grill on medium heat, turning every 2 minutes, for even cooking and char without burning.
- 6Stuff a few chopped cashews in the center for a pleasant nutty crunch in every bite.
- 7Baste with ghee midway through grilling for a glossy, rich finish.
Adapt it for your goals.
Vegan
Replace paneer with crumbled firm tofu and hung curd with thick coconut yogurt. Use oil instead of ghee for basting — a plant-based option that still holds shape.
Nut FreeNut-Free
Omit cashew stuffing or replace with seeds like sunflower or pumpkin for a nut-free version suitable for allergies.
High ProteinHigh-Protein
Substitute paneer with crumbled low-fat paneer or add a tablespoon of roasted soy granules (soaked and squeezed) to boost protein without changing the texture.
Baked VersionBaked Version
Place shaped kebabs on a greased baking tray and bake at 200°C (400°F) for 12-15 minutes, flipping halfway. A hands-off method for a lighter cook.
Why this is on our healthy list.
Rich in Dietary Fiber
Dried figs are an excellent source of fiber, aiding digestion and promoting gut health.
Good Source of Plant Calcium
Figs and paneer both contribute calcium, supporting bone strength without relying solely on dairy.
Moderate Protein Content
Paneer and chickpea flour provide a moderate protein lift, making these kebabs a satiating starter.
Contains Healthy Fats from Nuts
Cashew nuts offer heart-friendly unsaturated fats and a hint of crunch with each bite.
Frequently asked questions
Fresh figs contain too much moisture and will not form a firm kebab mixture. Stick to dried figs that have been soaked and drained well.
