Soya Boti Kebab
Meaty soy chunks soaked, squeezed, and coated in a spiced yogurt marinade, then cooked until lightly charred at the edges. These kebabs are smoky, juicy, and great with onion rings and mint chutney.
For 12 servings
- boil · ~10 min
Boil the soya chunks.
1.Bring water and salt to a boil in a pot.2.Add the soya chunks and cook for 8-10 minutes until soft.3.Drain well and let them cool enough to handle.4.Squeeze the chunks firmly to remove as much water as possible.TIPWell-squeezed soya chunks hold the marinade better and taste less spongy. - mix · ~3 min
Make the marinade.
1.Add yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, kasuri methi, lemon juice, besan, mustard oil, and salt to a bowl.2.Whisk until smooth and thick.3.Taste the marinade and adjust lemon or chili if needed. - rest · ~15 min
Marinate the soya and vegetables.
1.Add the squeezed soya chunks, bell pepper, and onion to the bowl.2.Mix gently so everything is coated well.3.Cover and rest for 15 minutes.TIPA thick marinade clings best, so avoid adding water. - assemble
Thread the skewers.
Thread the marinated soya chunks, bell pepper, and onion onto the skewers, alternating them for even cooking and good color.
- grill · ~12 min
Cook the kebabs until charred.
1.Heat a grill pan or heavy tawa over medium heat and brush it with oil.2.Place the skewers on the pan and cook for 4-5 minutes on one side.3.Turn and cook the other sides, brushing with the remaining oil as needed.4.Cook until the edges are lightly charred and the marinade is set.TIPKeep the heat at medium so the yogurt marinade cooks through without burning. - serve
Serve the soya boti kebab hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1After boiling, squeeze the soy chunks in small batches so they release maximum water and absorb more marinade.
- 2Use thick yogurt only; if it looks loose, hang it briefly so the coating does not slide off on the pan.
- 3Roasting the besan first removes its raw taste and helps the marinade cling to the soy and vegetables.
- 4Let the skewered kebabs sit 5 minutes before cooking so the marinade sets and drips less.
- 5Do not crowd the grill pan or tawa; a little space helps the kebabs char instead of steam.
- 6Turn the skewers only after the first side looks dry and lightly browned, or the yogurt coating may stick.
- 7If using wooden skewers, soak them first so they do not scorch while the kebabs cook.
Adapt it for your goals.
Vegan
Swap the yogurt for thick unsweetened plant yogurt or cashew yogurt to keep the same creamy spiced coating without dairy.
oven bakedOven-baked
Bake the skewers on a lined tray at high heat, turning once, for an easy batch-friendly version with less stovetop attention.
spicierSpicier
Add extra red chili powder or a little green chili paste to the marinade for a sharper, hotter kebab.
air fryerAir-fryer
Air-fry the skewers in a single layer for quicker cooking and nicely blistered edges with minimal oil.
Why this is on our healthy list.
Rich in Plant Protein
Soy chunks make these kebabs especially filling and protein-forward, making them a satisfying vegetarian main or snack.
Includes Vegetables
Bell pepper and onion add fiber, texture, and a range of beneficial plant compounds alongside the soy.
Moderate Oil Cooking
The kebabs are pan-grilled with a small amount of oil rather than deep-fried, keeping the dish lighter.
Frequently asked questions
That usually happens when the soy chunks are not squeezed well after boiling. Press out as much water as possible so they absorb the marinade properly.
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