Smoky Grilled Soya Kebabs With Mint Chutney Recipe

About this recipe

Delicious smoky kebabs made with marinated soya chunks, grilled to perfection and paired with a refreshing mint chutney.

Ingredients

• - Jalpur Soya Chunks
• - Rajah Whole Red Chillies
• - PLJ Lemon Juice Original Sharp 500ml
• 25G Natco Mint
• 100 g Wijaya Coriander Seeds 100G
• - Cofresh Whole Green Chilli 350g
• NaN Aroy-D Coconut Milk
• 450G Rice Flour, 450G
• 300 g Trs Ginger & Garlic Paste 300G
• - Trs Ginger Paste
• - Mccormick Cumin Powder
• - Jalpur Coriander Powder Dhana Powder
• 400 g Trs Turmeric Powder 400G
• - Ktc Vegetable Oil

Instructions

1. 1. Soak the soya chunks in boiling water for 10 minutes and then squeeze out the excess water.
2. 2. In a mixing bowl, combine the soya chunks with garlic paste, ginger paste, cumin powder, coriander powder, red chili powder, turmeric powder, salt, and lemon juice. Mix well.
3. 3. Add rice flour to the mixture and ensure the chunks are evenly coated to create a crispy exterior during grilling.
4. 4. Thread the marinated soya chunks onto skewers for grilling, ensuring they are well-spaced for even cooking.
5. 5. Heat a grill pan, brush it with vegetable oil, and grill the skewers for 8-10 minutes, turning occasionally for an even char.
6. 6. Prepare the mint chutney by blending mint leaves, coriander leaves, green chilies, coconut milk, and a pinch of salt until smooth.
7. 7. Serve the grilled soya kebabs hot with a generous side of the mint chutney for dipping.