Smoky Soy Chunk Kebabs With Mint-Yogurt Dip Recipe

About this recipe

Tender soy chunks marinated in smoky spices, grilled to perfection, paired with a refreshing mint-yogurt dip for a satisfying dinner.

Ingredients

• 28 ml Vanilla Essence
• 100 g Pasteurised Butter
• 1 piece Banana
• 100 g Almonds
• 200 g Table Salt
• 500 g Sugar
• - Red Chilli
• 50 g Cumin Powder
• 20 g Turmeric Powder
• 250 ml Lemon Juice Concentrate
• 100 g Salt
• 50 g Black Pepper Powder
• 200 ml Mustard Oil

Instructions

1. 1. Soak the soy chunks in warm water for 15 minutes until they soften.
2. 2. In a mixing bowl, combine hung curd, ginger-garlic paste, chili powder, cumin powder, turmeric, lemon juice, and salt.
3. 3. Squeeze excess water from the soaked soy chunks and add them to the marinade, tossing to coat evenly.
4. 4. Cover the bowl with cling wrap and let the soy chunks marinate for 30 minutes in the refrigerator.
5. 5. Meanwhile, blend mint leaves with a pinch of salt, black pepper, and hung curd to make the dip.
6. 6. Preheat a grill or stovetop griddle and brush it lightly with mustard oil.
7. 7. Thread the marinated soy chunks onto wooden skewers, ensuring even spacing.
8. 8. Grill the skewers on medium heat, turning occasionally, until lightly charred and cooked through.
9. 9. Arrange the kebabs on a serving plate and garnish with lemon wedges and fresh mint leaves.
10. 10. Serve the smoky kebabs hot with the chilled mint-yogurt dip for a complete meal.