Servings 8 kebabs
Equipment
- 8-10 wooden skewers
Ingredients
- 4 cups soy curls/soya chunks
- Water
- 1-2 tablespoons vegetable oil
- 1/4 cup tomato paste
- 1 cup kebab pepper suya spice
Instructions
- Soak the soy curls in a large bowl with enough room temperature water to fully submerge for a few hours. For 4 cups of soy curls/soya chunks, I used about 8 cups of water. I place a plate on top that is smaller than the bowl to keep the soy curls the water as they tend to float. If you are short on time, you can boil the soy curls in the same amount of water for about 10 minutes until fully softened.
- Drain the soy curls and squeeze out all the liquid.
- Optionally (but highly recommended), you can pan fry the soy curls in some oil (about 1 tablespoon) to get a bit of crisp or colour.
- In a large bowl, combine the tomato paste with 1 cup of water, vegetable bouillon (or extra salt) and mix into a sauce and add to the soya chunks. Simmer the soy curls in the sauce at medium to low heat until they have absorbed about 95% of the sauce.
- If baking, start preheating your oven to 450°F and prepare a baking tray with aluminium foil or parchment paper and generously oil. I also like using a well oiled cast iron pan as they retain heat well. Check the notes for airfryer and grilling instructions
- Skewer the soy curls, making sure to be generous with each skewer.
- Dust with a generous amount of kebab pepper. Place the kebab in whatever baking medium you are using and bake for 15 minutes, flipping halfway.
- Broil on high heat for 2-3 minutes to get a nice char.
- Remove from the oven and sprinkle with extra kebab pepper. Serve hot.
Notes
You can air fry the kebabs at 375°F for 10-15 minutes until nicely charred. You can also grill on a grill like you would any kebab.