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Tandoori Vegan Skewers

Wonderfully easy and fast to make, these Tandoori vegan skewers make for the perfect addition to a feast or simply served in your choice of bread, with a salad and refreshing sauce.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 8 skewers
Calories: 70kcal
Author: Adriana Z.



...for the skewers...

  • 60 g Soy Chunks
  • 300 g Vegetable Broth boiling hot

...for the marinade...

  • 125 g Yoghurt Soy
  • 1/2 Lemon medium, juice
  • 2 tbsp Vegetable Oil
  • 1/2 tbsp fresh Ginger grated, crushed or paste
  • 1/2 tbsp Garlic grated or paste
  • 1/2 tsp Red Chilly Powder
  • 1/2 tsp Garam Masala
  • 1/4 tsp Coriander Powder
  • 1/4 tsp Cumin Powder
  • 1/4 tsp Black Salt Kala Namak
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp Paprika
  • 1/4 tsp Mustard Powder
  • 1/4 tsp Black Pepper Powder
  • few pinches/drops Red Food Colour optional


  • Soak the soy chunks in the warm vegetable broth for 30 minutes to rehydrate them. Once rehydrated drain as much liquid from them as possible by squeezing them in a sieve.
  • Mix all the ingredients for the marinade together in a bowl. Yep as easy as that.
  • Place the soy chunks onto your skewers (make sure your wooden skewers fit the air fryer basket prior to this step, if not, cut them to size). You should have enough to make 8.
  • Arrange the skewers into a dish long enough so they can lay flat, then pour over the marinade mixture ensuring that you cover evenly each chunk.
  • Leave covered in the fridge at least overnight (min 8 hours, up to 48).
  • Place the skewers into the air fryer for 10 minutes at 200° C (390° F). Halfway through brush them with the remaining marinade and turn to ensure an even cook.
  • Serve with your choice of accompaniment, I recommend a raita to cut off the heat and a choice of bread or rice.


Calories: 70kcal | Carbohydrates: 4g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Potassium: 43mg | Fiber: 2g | Sugar: 2g | Vitamin A: 130IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 1mg