Kathal Kebab
Smoky, spiced jackfruit kebabs with a tender, meaty bite. Raw jackfruit is pressure-cooked until soft, mashed with roasted gram flour and aromatic spices, then shaped onto skewers and pan-grilled to a beautiful char. A brilliant vegetarian kebab that rivals any meat seekh kebab.
For 4 servings
- prep · ~20 min
Pressure cook the jackfruit.
1.Place the jackfruit chunks in a pressure cooker with a pinch of salt and just enough water to cover the bottom (about 2 tbsp).2.Pressure cook on medium heat for 4 whistles.3.Let the pressure release naturally, then drain any excess water completely.4.Mash the cooked jackfruit with a fork or pulse briefly in a food processor to get a coarse, meaty texture.TIPEnsure no excess water remains — the mixture should be as dry as possible or the kebabs will break on the grill. - mix · ~10 min
Prepare the kebab mixture.
1.In a large bowl, combine the mashed jackfruit, roasted chickpea flour, chopped onion, green chili, ginger-garlic paste, coriander, and mint.2.Add garam masala, cumin powder, red chili powder, dry mango powder, and salt.3.Mix thoroughly by hand for 2-3 minutes until everything is well blended and the mixture holds together.4.Squeeze in the lemon juice and give a final mix.TIPTo check if the mixture is ready, press a small ball in your palm — it should hold its shape without cracking. - rest · ~15 min
Rest the mixture.
Cover the bowl and let the mixture rest for 10-15 minutes. This allows the gram flour to absorb moisture and the flavors to meld.
TIPChilling the mixture for 10 minutes in the fridge makes shaping easier. - prep · ~10 min
Shape the kebabs onto skewers.
1.Divide the mixture into 8 equal portions.2.Grease your palms with a little oil.3.Take one portion and press it firmly around a skewer, shaping it into a long, smooth cylinder about 3-4 inches long.TIPWet your hands if the mixture is sticking instead of using more oil. - fry · ~12 min
Pan-grill the kebabs.
1.Heat a grill pan or tawa over medium heat and brush lightly with oil.2.Place the skewered kebabs on the hot pan.3.Cook for 3-4 minutes on one side until golden and charred, then rotate gently.4.Continue rotating every 2-3 minutes until all sides are evenly browned and crisp (about 10-12 minutes total).TIPDon't move the kebabs too soon — letting them sear undisturbed gives a good crust and reduces breakage. - serve
Serve hot with mint chutney.
Slide the kebabs off the skewers onto a serving plate. Serve immediately with fresh mint chutney, sliced onions, and lemon wedges.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the pressure-cooked jackfruit thoroughly to prevent the mixture from turning soggy.
- 2Roast the chickpea flour until it smells nutty to eliminate raw taste and improve binding.
- 3Press the jackfruit mixture firmly around the skewer to ensure it stays intact while grilling.
- 4Let the kebabs sear undisturbed for 3-4 minutes before turning to develop a good crust.
- 5Chill the shaped kebabs for 10 minutes before grilling to help them hold together better.
- 6Use a grill pan or non-stick tawa to prevent sticking and achieve even char marks.
- 7Slide the kebabs off the skewers gently after cooking to avoid crumbling.
Adapt it for your goals.
Air-fried
Shape the kebabs without skewers into patties or cylinders and air-fry at 375°F for 12-15 minutes, flipping halfway, for a lower-oil version with a crisp exterior.
Spicy & SmokySpicy & Smoky
Add 1/2 tsp smoked paprika and 1 extra green chili to the mixture for a deeper smoky heat, ideal for those who love bold, charred flavors.
High ProteinHigh-Protein
Replace 1 tbsp chickpea flour with 1 tbsp roasted peanut powder or flaxseed meal to boost protein content while maintaining the binding texture.
Why this is on our healthy list.
High in Dietary Fiber
Raw jackfruit is a good source of insoluble fiber, which supports healthy digestion and helps maintain bowel regularity.
Rich in Antioxidants
Spices like cumin, garam masala, and mint provide antioxidant compounds that help combat oxidative stress in the body.
Low in Saturated Fat
This vegetarian kebab uses minimal oil and no animal fats, making it a heart-friendly option compared to traditional meat seekh kebabs.
Contains Plant-Based Iron
Chickpea flour and cumin contribute iron, which supports healthy red blood cell production; the lemon juice also aids iron absorption.
Frequently asked questions
Yes, but ensure you drain and pat dry canned young jackfruit in brine or water, then skip the pressure-cooking step. Frozen jackfruit should be thawed and squeezed dry before mashing.
