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Tandoori Soya Chaap Kebab Recipe

Name: AMAYA Real Indian Foods Tandoori Soya Chaap Kebab Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 12 pieces soya chaap (ready-to-cook, cut into 2–3-inch pieces or skewered); 1 cups thick plain yogurt (hung or Greek); 2 tbs ginger-garlic paste; 1 tsp red chili powder (adjust to heat); 1 tsp kashmiri red chili powder (for color, optional); 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp garam masala; 0.25 tsp turmeric powder; 1 tsp amchur (dry mango) powder or lemon juice; 1 tsp kasuri methi (dried fenugreek leaves), crushed; 1.25 tsp salt; 2 tbs oil (neutral, e.g., vegetable) or melted ghee; 1 tsp red food color (optional, for tandoori hue); 1 tbs butter or ghee (for basting while grilling); 1 cups lemon wedges; 0.25 cups fresh coriander (cilantro), chopped; 1 cups onion rings and sliced green chilies (for serving); 0.5 cups mint-yogurt chutney; 0.5 tsp tandoori masala sprinkle or chat masala

Inspired by AMAYA Real Indian Food

Time1h 30m

Serves4

Make Tandoori Soya Chaap Kebab Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade

12 pieces soya chaap (ready-to-cook, cut into 2–3-inch pieces or skewered)

1 cups thick plain yogurt (hung or Greek)

2 tbs ginger-garlic paste

1 tsp red chili powder (adjust to heat)

1 tsp kashmiri red chili powder (for color, optional)

1 tsp Ground coriander

1 tsp Ground cumin

1 tsp Garam masala

1/4 tsp turmeric powder

1 tsp amchur (dry mango) powder or lemon juice

1 tsp kasuri methi (dried fenugreek leaves), crushed

1 1/4 tsp Celtic sea salt

2 tbs oil (neutral, e.g., vegetable) or melted ghee

1 tsp red food color (optional, for tandoori hue)

Optional Basting & Garnish

1 tbs butter or ghee (for basting while grilling)

1 cups lemon wedges

1/4 cups fresh coriander (cilantro), chopped

1 cups onion rings and sliced green chilies (for serving)

For Serving (optional accompaniments)

1/2 cups mint-yogurt chutney

1/2 tsp tandoori masala sprinkle or chat masala

Method

Prepare Soya Chaap

Thaw / Prep

If using frozen soya chaap, thaw fully and pat dry with paper towels. If using bamboo skewered chaap, separate or keep on skewers as preferred. Cut large pieces into 2–3-inch chunks for even marination and cooking.

If soya chaap is very moist, lightly press between paper towels to remove excess water so the marinade will adhere well.

Make Marinade

In a bowl, whisk the thick yogurt until smooth. Add ginger-garlic paste and whisk to combine.

Add red chili powder, Kashmiri chili (if using), ground coriander, ground cumin, garam masala, turmeric, amchur (or lemon juice), crushed kasuri methi, and salt. Mix thoroughly so the spices are evenly distributed.

Stir in the oil (or melted ghee) and optional red food color; the oil will help create a glossy marinade that sticks to the chaap.

Taste a small smear of the marinade (optional) and adjust salt, acidity (add more amchur/lemon), or heat as needed.

Marinate

Coat each soya chaap piece thoroughly with the marinade, pressing gently so it adheres. Place pieces in a single layer in a dish or zip-top bag.

Cover and refrigerate for at least 2 hours, preferably 6–8 hours. For best flavor, marinate overnight. If short on time, allow at least 30–45 minutes at room temperature.

Cook / Grill

Preheat oven to 220°C (425°F) with the top broiler on, or preheat a grill to medium-high heat. If using skewers, thread marinated pieces onto skewers, leaving small gaps between pieces for even cooking.

Line a baking tray with foil and place a wire rack on top (if oven). Arrange chaap pieces on the rack so hot air circulates. Brush or baste pieces lightly with 1 tablespoon melted butter/ghee or oil.

Roast in the preheated oven for 12–15 minutes, turning once halfway through and basting again, until edges are lightly charred and marinade has set. If using a grill, place skewers on the grill and cook 8–12 minutes, turning every 2–3 minutes and basting, to get charred spots and even cooking.

For authentic smoky flavor, after cooking you can place the cooked chaap in a heatproof bowl, heat 1/2 teaspoon ghee in a small spoon until smoking with a piece of charcoal, place the hot charcoal in the bowl, pour the smoky ghee over it, cover immediately and let sit 3–5 minutes (dhungar method). Remove charcoal and discard.

Finish & Garnish

Transfer cooked soya chaap to a serving platter. Sprinkle with a dusting of tandoori masala or chaat masala if desired. Squeeze lemon wedges over the kebabs to brighten flavors.

Garnish with chopped fresh coriander, arrange onion rings and sliced green chilies alongside, and serve hot with mint-yogurt chutney.