Fresh, zesty, juicy and packed with irresistible flavors, this lemon chicken kabab is proof that a handful of simple ingredients can create something truly extraordinary!

If you're looking for a chicken recipe that's bursting with fresh citrusy flavors while staying incredibly juicy and tender, this lemon chicken kabab is exactly what you need!

Marinated twice for maximum flavor, cooked with fragrant whole spices, and finished with plenty of lemon zest and juice, this kabab is light, aromatic and irresistibly delicious!

In addition to it, a freshly roasted blend of black peppercorns, cumin seeds, green cardamom, cloves and fenugreek seeds is sprinkled over the finished kabab for an extra layer of aroma and flavor.

This simple finishing spice mix elevates the dish from delicious to truly unforgettable making it perfect for everything from weeknight dinners to festive gatherings!

What is Lemon Chicken Kabab?

Lemon chicken kabab is a light, refreshing take on the classic Indian chicken kabab, where juicy pieces of chicken are infused with the bright, zesty flavors of fresh lemon instead of relying on heavy spices alone.

Unlike fiery red tandoori kababs, lemon chicken kabab is all about balance highlighting the bright zing of fresh lemon, complemented by creamy yogurt and aromatic whole spices for a beautiful allrounder flavor.

The citrusy freshness beautifully complements the savoury richness of the chicken, while whole spices and a sprinkle of freshly roasted masala add warmth and complexity without overwhelming the palate.

The result is a kabab that's juicy, fragrant and bursting with vibrant flavors in every bite. This lemon chicken kabab is a versatile dish that's elegant enough for entertaining yet simple enough for a weeknight dinner.

The post Lemon Chicken Kabab Recipe | Juicy, Zesty & Easy Restaurant-Style Chicken first appeared on Flavor Quotient.

This epic roasted garlic chili coconut tofu sandwich stars this toasty, flavor-packed chili-garlic-coconut chutney(Indian Vada Pav Chutney) that coats the tofu paired with this creamy, herbed yogurt sauce and tangy pickled cabbage. 18g Protein 7g fiber!

I am so excited to bring you another sandwich in my series of reimagining sandwiches inspired by popular Indian street food! This one is spicy, nutty, coconutty, sweet, crunchy, creamy, and tangy all at once. It’s such an incredible combination of flavors and textures.
Don’t miss all the summer sandwiches in the series! These are some of my best sandwiches, Big flavor, and nutrient dense! Watch me make them on my YouTube channel! 🌶️

These stacked, make ahead friendly sandwiches and the Indian jalapeño popper toasts (15g protein per toast!) and my Indian crispy Chikin tofu sandwich, all pack incredible flavor and also Protein and fiber!

We’re going to make this chili garlic coconut chutney, which is a dry condiment (lasun chutney) often found in vada pav, a popular Indian sandwich. Vada pav usually has that chutney and a green chutney, and then there is this fried fritter of potatoes that’s tucked into bread. It’s so delicious.

I’m taking that amazing chutney and adding it on top of some tofu slices and baking them, then using them to fill up the coconut tofu sandwich. We’re piling them high in the sandwich along with a creamy, cooling, herby yogurt sauce as well as some tangy pickled cabbage. You can also use other pickled vegetables in this sandwich and add some roasted veggies, as well. This is a very flexible sandwich. 

The main flavor component of this coconut tofu sandwich is that chili garlic chutney, so don’t skimp on it. Definitely make that chutney, and don’t skimp on the garlic or the chili when you do. They give it an amazing flavor.

You want to use super firm tofu for the best results, but extra firm tofu works, as well. I like to slice it thin, almost like deli slices, because the more surface area, the more flavor you get from all of that chutney.

The chili garlic chutney has loads of garlic that gets toasted, then process it up with toasted sesame seeds, peanuts, toasted coconut, and a good amount of Kashmiri chili powder. I use Kashmiri chili powder a lot in my Indian recipes. If you don’t have it, you definitely need to get some. It has a very distinctive flavor and isn’t overly hot, so you can use it in non-Indian recipes, as well, in place of paprika. It adds beautiful color and amazing flavor. You can find Kashmiri chili powder online or at Indian grocery stores.

We make the yogurt sauce with yogurt, herbs, lime juice, and a little maple syrup to balance the savoriness. The pickled cabbage is simply cabbage pickled with vinegar, salt, sugar, and pepper flakes. You can use the same ingredients to pickle other vegetables, like cucumber, radishes, or onions, as well.

This sandwich has amazing flavors and textures in every bite!!!

Why You’ll Love this Coconut Tofu Sandwich

• toothsome tofu smothered in toasty, flavor-packed chili garlic coconut chutney
• creamy, herbed non-dairy yogurt sauce
• crunchy, tangy pickled cabbage contrasts all of those rich, deep flavors
• easily made gluten-free, nut-free, and soy-free

Continue reading: Chili Coconut Garlic Tofu, Pickled Cabbage Sandwich (Vada Pav Chutney Tofu Sandwich)

The post Chili Coconut Garlic Tofu, Pickled Cabbage Sandwich (Vada Pav Chutney Tofu Sandwich) appeared first on Vegan Richa.

This crispy curry tofu sandwich has amazing, sweet-and-savory garam masala caramelized onions, curry leaf chilli oil glaze and a creamy yogurt sauce with swirls of chili oil. It’s sort of an Indian-inspired hot honey situation, and it’s so delicious!

This summer I am bringing you sandwiches inspired by popular Indian sandwiches. This one is a crispy spicy Chikin sandwich made vegan with crispy tofu that is coated in a curry leaf chili oil glaze, topped with garam masala caramelized onions (these are soooooo good) and paired with a herby cooling yogurt sauce. This sandwich packs so much flavor and texture.

Unlike the usual crispy chicken sandwiches that have a batter and are deep fried, we’re making a coating with cornstarch, white rice flour, and plenty of spices. The tofu gets tossed with oil, coated in the mixture, and then baked or air fried. The white rice flour and cornstarch make everything super crispy, and the tofu is ready in about 15 minutes.

While the tofu gets crispy, we caramelize onions with garlic, garam masala, and black pepper until everything turns golden brown. These sweet, umami-filled peppery onions take the sandwich to the next level.

Then, we make the curry leaf chili oil glaze. This is the biggest star of the sandwich. The glaze is sweet, spicy, zesty, and packed with curry leaf flavor. It makes the tofu juicier and pairs amazingly with the rest of the sandwich.

We also stir some of the glaze into a yogurt sauce made with fresh herbs, such as cilantro, mint, or parsley. Then everything gets layered into a sandwich, wrap, grain bowl, or salad bowl. Each component is ridiculously delicious on its own, and together they become four times more ridiculously delicious! You can use these components separately as well. That crispy tofu is an amazing addition to bowls, wraps or salads. The curry leaf chili oil glaze is fantastic to add to any creamy dip or yogurt, to drizzle over curries , or use as salad dressing! The yogurt sauce is a fantastic dip! These components, can also be paired to make a wrap or a bowl without the bread! Every bite is an explosion of textures and flavors.

It was a struggle to name the sandwich if you have ideas for a better title do let me know!

Why You’ll Love Crispy Curry Tofu Sandwiches

• Indian-inspired sandwich with tons of amazing flavors and incredible textures
• garam masala caramelized onions add so much flavor and texture
• versatile! Serve as a sandwich, wrap, salad, grain bowl, etc.
• each component can be used separately!
• easily made gluten-free, soy-free, and/or nut-free

Continue reading: Indian Hot “honey” Curry Tofu Sandwich with Garam Masala Caramelized Onions

The post Indian Hot “honey” Curry Tofu Sandwich with Garam Masala Caramelized Onions appeared first on Vegan Richa.