Love the flavor of kebabs but not the fuss of skewers or shaping them one by one? These sheet pan-style paneer vegetarian kebabs are your answer. Mix everything in one bowl, shape them right in the tray, and cook them in the air fryer or bake a double batch in the oven. Easy, hands-off, and so many delicious ways to serve them.
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So many of you asked for a vegetarian kebab recipe after my chicken sheet pan seekh kebabs went viral, and I am so glad you did. I tested this recipe multiple times until my younger son signed off on it. He does not eat chicken and has a genuinely great palate, so his approval means everything.
He loves them as a wrap with cilantro mint chutney, tucked inside a burger, or by themselves with a generous dip of ketchup on the side. My favorite way to enjoy them is with a generous side of crunchy kachumber salad and lacchha pyaaz. And by the way, these kebabs work for everyone at the table, meat-eaters included.
I recently did an Instagram poll, and it is clear that many of us prefer cooking in air fryers. So in this post, I am walking you through the air fryer method with step-by-step photos. That said, the sheet pan oven method works just as well, and I have included those instructions too, so you can cook it whichever way works best for you.
The best part of both the air fryer and oven methods: no flipping needed. Simply press and shape the mixture on parchment paper, cook, and cleanup is done in 30 seconds. The tops turn beautifully golden and crispy while the bottoms stay soft and moist. That is exactly what you want. It keeps the kebabs from drying out so they stay tender all the way through, even if they sit out for a bit before serving.
Ingredient Notes
- Paneer or Tofu: Both work well here. Paneer gives a richer, creamier texture. Tofu makes the recipe fully vegan without sacrificing flavor.
- Besan vs. breadcrumbs: Roasted besan (gram flour) is my preference because it adds a subtle nuttiness and keeps the kebabs gluten-free. Regular breadcrumbs work just as well for binding.
- Russet Potato: Boil the potato ahead of time and let it cool completely before peeling and mashing. A cooled, drier potato is much easier to work with and helps the kebab mixture hold its shape.
- Chaat masala: Do not skip it. That little hit of tangy, salty spice is what gives these kebabs their fun street-food flavor.
How to make sheet pan-style vegetarian kebabs
Serving Ideas
Wrap them in a warm roti, drizzle with green chutney and top with sliced onions for a street-food-style kebab roll. Tuck them inside burger buns as a vegetarian patty. For a lighter meal, serve them with cucumber salad and laccha pyaaz. Or simply serve them hot with green chutney and ketchup for a classic snack platter.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Vegetarian Sheet Pan Kebabs (with paneer)
Equipment
Recipe Video
Ingredients
- 1 cup (6 oz) boiled and mashed potatoes
- 1 cup (6 oz) grated paneer use firm tofu for a vegan version
- ½ cup cooked and mashed green peas optional, you can also use grated carrots.
- ¼ cup finely chopped red onions
- 2 tablespoons chopped cilantro
- 1 to 2 green chilies finely chopped (optional)
- ½ teaspoon garam masala
- ½ teaspoon Kashmiri red chili powder
- ½ teaspoon chaat masala
- 1 teaspoon kosher salt
- 1 teaspoon ginger grated
- 1 teaspoon garlic grated
- 2 tablespoons besan gram flour or breadcrumbs
- Juice of ½ lemon
To Cook:
- Oil for pan-frying or air-frying
Instructions
- In a small frying pan, roast besan until lightly golden and aromatic. Allow it to cool down.
- In a large bowl, combine all the ingredients and mix well until everything comes together into a firm dough. If the mixture feels sticky, add more roasted besan or breadcrumbs, one tablespoon at a time, until it holds its shape.
Air Fryer Method
- Place an air fryer parchment liner in the basket. Transfer the kebab mixture onto the liner and use a silicone spatula to spread it evenly into an 8x8-inch square.
- Divide into four strips by gently pushing the mixture apart to create slight gaps between each kebab. Make horizontal indentations about ½ inch apart along each strip.
- Lightly spray or brush oil on top. Air fry at 360°F for 12 to 15 minutes until the tops are golden brown.
Oven Method
- Preheat the oven to 400°F. Line a sheet pan with parchment paper and lightly spray it with oil.
- Transfer the mixture onto the sheet pan and spread evenly into an 8x8-inch square. Divide into four strips, gently pushing the mixture apart to create slight gaps. Make horizontal indentations about ½ inch apart along each strip and smooth out the tops.
- Lightly spray with oil. Bake for 15 minutes or until the tops start to turn golden brown. Then broil on high for 1 to 2 minutes.
Stovetop Method
- Shape the mixture into small round patties, oval logs, or press around skewers for a seekh-style kebab.
- Heat a thin layer of oil in a non-stick skillet over medium heat and cook the kebabs until golden and crispy, flipping halfway through.
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