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Juicy, protein-packed soya chunks marinated in a rich blend of yogurt and aromatic spices, then grilled to perfection. A fantastic vegetarian alternative to traditional boti kebabs, perfect as a starter or snack.
For 4 servings
Prepare the Soya Chunks
Create the Marinade
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Juicy, protein-packed soya chunks marinated in a rich blend of yogurt and aromatic spices, then grilled to perfection. A fantastic vegetarian alternative to traditional boti kebabs, perfect as a starter or snack.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 299.13 calories per serving with 23.9g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Marinate the Soya
Cook the Kebabs
Garnish and Serve
Replace the dairy curd with a thick, plant-based yogurt like coconut or cashew yogurt. Ensure it is unflavored and unsweetened.
Thread chunks of bell peppers (red, green, yellow) and onions onto skewers along with the soya chunks before grilling or baking for a complete tandoori platter.
Preheat your air fryer to 190°C (375°F). Arrange the marinated soya chunks in a single layer in the basket and air fry for 10-12 minutes, shaking the basket halfway through, until golden and crisp.
Soya chunks are one of the best sources of protein for vegetarians and vegans, essential for muscle repair, growth, and overall body function.
The high fiber content in soya aids in digestion, promotes a feeling of fullness which can help with weight management, and supports a healthy gut microbiome.
The use of curd (yogurt) in the marinade provides a good amount of calcium and phosphorus, which are vital minerals for maintaining strong and healthy bones.
One serving of Soya Boti Kebab (approximately 4 pieces) contains around 240-260 calories, depending on the amount of oil used. It's a relatively healthy, protein-rich snack.
Yes, it is a healthy dish. Soya chunks are an excellent source of plant-based protein and fiber. The use of curd provides probiotics and calcium. Pan-frying or grilling is a healthier cooking method than deep-frying.
Absolutely. Simply substitute the dairy-based thick curd with a thick, unsweetened plant-based yogurt, such as coconut, almond, or cashew yogurt, to make the recipe fully vegan.
The most common reason for chewy soya kebabs is not squeezing out all the water after boiling. It's essential to press out as much liquid as possible to allow the chunks to absorb the marinade and achieve a tender, meaty texture.
Yes, you can marinate the soya chunks and store them in an airtight container in the refrigerator for up to 24 hours. Cook them just before you plan to serve for the best taste and texture.