Soybean and Chickpeas Kebabs

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Soybean is rich in protein and is known to be good for heart. The kebab recipe that I'm going to share was given by my mother. She has spent a long time in India, China and Afghanistan (almost 14 years). She learnt this recipe in India and improvised upon it. Soybean kebabs resembles normal meat kebabs and tastes like lamb meat kebabs. Chickpeas used in this recipe acts as a binding agent and adds taste to the preparation. You can also add finely minced veggies in these kebabs. I generally prepare these kebabs in bulk and keep them in raw form in a refrigerator. Whenever, someone asks for them, I grill or roast them fresh and serve hot. So let's make these scrumptious soybean kebabs.

Soybean Kebabs Indian Style
Soybean And Chickpeas Kebabs

Soybean and chickpea spicy flat kebabs

Soft, moist and flavorful chickpea and soybean kebabs with loads of protein content to give you energy for the entire day.

Preparation Time: 15 minutes
Cooking time: 25 minutes
Servings: 6

  • 100 gm soybean chunks
  • 1 cup chana dal (split chickpeas without seed coat)
  • 1" piece of ginger (chopped)
  • 8 garlic cloves (chopped)
  • 8 green chillies (chopped)
  • 8 to 10 black pepper seeds
  • 2 black cardamoms
  • 2 cloves
  • 1" piece of cinnamon
  • 1/4 tsp mace
  • 1/4 piece of nutmeg
  • vegetable oil for shallow frying
  • salt to taste


1. Except oil, put all the ingredients with 1 glass water together and pressure cook (5 whistles) for 6-7 minutes. Open the lid and stir cook on medium heat till all the water is reduced.

2. Grind the ingredients to a paste in a blender. Make equal size balls and flatten them in the shape of kebabs by hands.

3. Heat the oil in a frying pan and shallow fry on both sides till golden brown. Make sure you keep the flame on medium and keep distance between kebabs.

4. Serve them hot with fresh mint sauce and bread. You can experiment and can add meat to this recipe. You can also use them in burgers.


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