Tandoori Soya Chaap Kebab Recipe

Prepare soya chaap

If using long soya chaap sticks, cut into 2.5–3 inch pieces. If using ready-made roll, separate into pieces. If frozen or packed in brine, rinse and pat dry. Lightly slit or make shallow cuts in each piece so marinade penetrates.

Prepare hung yogurt (if using)

If using regular yogurt, place 1 cup yogurt in a muslin/cheesecloth-lined sieve set over a bowl and drain 20–30 minutes until thick. You can use Greek yogurt directly.

Make marinade

In a large bowl, combine 1 cup thick yogurt, 2 tbs ginger-garlic paste, 2 tbs tandoori masala, 1 tsp red chili powder, 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp garam masala, 1/4 tsp turmeric, 1 tsp crushed kasuri methi, 2 tbs lemon juice, 2 tbs mustard oil, 1 tsp salt and optional 1/4 tsp food coloring. Whisk until smooth and homogeneous.

Marinate soya chaap

Add the prepared soya chaap pieces to the marinade and toss well to coat each piece thoroughly. Cover and refrigerate for at least 2 hours; ideally 6–8 hours or overnight for best flavor. If short on time, marinate for at least 30–45 minutes.

Preheat grill or oven

Preheat your oven to 220°C (425°F) with the top broiler on if using oven broil method. If using a grill, preheat to medium-high. If using a tandoor or grill pan, heat it well and oil lightly.

Skewer (optional)

If using skewers, thread soya chaap pieces alternately with bell pepper and onion wedges onto soaked wooden or metal skewers, leaving small gaps between pieces for even cooking.

Arrange for cooking

Place skewers on a lightly oiled baking tray or on the grill. Alternatively, arrange unmarinated pieces on a rack over a baking sheet, leaving space between each.

Grill / Broil

Place on the top rack under the broiler or on the grill. Cook for 10–12 minutes, turning/skewers every 3–4 minutes so all sides char lightly and cook through. Watch closely to avoid burning. Internal texture should be hot and slightly firm; chaap absorbs marinade and chars like kebab.

Baste and finish

During the last 2–3 minutes, brush the pieces with 2 tbs melted butter or oil to glaze and encourage browning. If you want extra smokiness, briefly flame or smoke: heat a small piece of charcoal until red-hot, place it in a small metal bowl, set the bowl on the tray with the cooked chaap, pour 1/2 tsp oil on the charcoal and cover immediately for 1–2 minutes to infuse smoke (optional).

Remove skewers from grill and transfer to a serving platter. Sprinkle chaat masala (1/2 tsp) over the kebabs, squeeze lemon wedges over them, and garnish with chopped cilantro and onion rings. Serve hot with mint-coriander chutney, sliced bread/naan, or steamed rice.

Leftovers: Store cooled kebabs in an airtight container in the refrigerator for up to 2 days. Reheat gently in an oven or on a grill, brushing with a little oil to prevent drying.