These Shahi Rose Kebabs came together on one of those days when I wanted a high-protein vegetarian dinner that felt comforting but didn’t take forever in the kitchen. They are soft from the inside, crisp on the outside, and lightly fragrant with rose — a simple twist that completely elevates the kebabs and gives them that subtle Shahi feel.

WATCH HOW TO MAKE SHAHI ROSE KEBABS:

Made with soya nuggets, chickpeas, vegetables, warm spices, and finished with dried rose petals and rose water, these kebabs are nourishing, filling, and perfect for both entertaining and everyday meals. I love serving them inside warm pita pockets with hummus, greens, chopped Shirazi-style salad, lemon dill yogurt, a little hot sauce, feta, and pomegranate for texture and freshness.

Another reason I keep making these is because they store really well for 2 to 3 days, which makes them perfect for meal prep. You can reheat them on a tawa or in the air fryer and assemble fresh pita pockets anytime for a quick, high-protein winter meal.

If you like this, please try my other recipes:

• Kala Chana Kebab Wraps
• Elaichi Infused Walnut Kebabs with Pineapple Yogurt Dip
• Rajma Kebab Sliders
• Sweet Potato Chickpea Kebab

5 from 3 votes

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Shahi Rose Kebabs

Prep Time

25 mins

Cook Time

20 mins

 

These Shahi Rose Kebabs are soft on the inside, crisp on the outside, lightly floral with rose, and packed with plant protein — perfect for serving a crowd or prepping ahead for the week.

Course: Dinner, Lunch, Main Course

Cuisine: Indian

Keyword: healthy

Custom Category: Dinner, Lunch, Main Course

Servings: 8

Calories: 184 kcal

Author: Nidhi Bothra

Ingredients

Kebabs:

• 2/3 cup soya nuggets
• 1 1/2 cups cooked chickpeas (garbanzo beans) , canned or fresh
• 1 cup carrots , grated and squeezed
• 1/2 cup beetroot , grated and squeezed
• 1/2 cup onions , finely chopped
• 2 tsp ginger green chili paste
• 3 tbsp cilantro , finely chopped
• 1 small sweet potatoes , boiled and mashed
• 1-2 tbsp sattu flour (roasted chickpea flour) , as needed for binding
• 1 tbsp dried rose petals , crushed
• 1 tsp rose water
• salt , to taste
• 1/2 tsp black salt
• 1 tsp garam masala
• 1 1/2 tsp red chilli powder
• 1 tsp roasted cumin powder
• 1/2 tsp cardamom powder
• 1/2 tsp black pepper
• 2 tsp lemon juice
• 2-3 tbsp white sesame seeds , for coating
• 1 tbsp ghee for sautéing + more for shallow frying

Lemon-Dill Yogurt:

• 1 1/2 cups thick yogurt
• 1 tsp lemon zest
• 3-4 tbsp fresh dill , finely chopped
• 2 tsp olive oil
• salt , to taste
• 1/4 tsp black pepper
• 1/2 tsp garlic , grated (optional)
• 1 tsp sugar , as needed (optional)

Shirazi Salad:

• 2 cucumbers , finely chopped
• 1 medium tomatoes , finely chopped
• 1 medium red onions , finely chopped
• 2 tsp lemon juice
• 2 tsp olive oil
• salt , to taste
• 1/4 tsp black pepper
• 2 tbsp fresh mint , finely chopped, or parsley (optional)

For Serving:

• pita bread , store-bought and warmed or see my Homemade Pita Bread recipe
• hummus
• salad greens
• radish
• hot sauce , sriracha or truffle hot sauce works great
• feta cheese
• pomegranate seeds

Instructions

Kebabs:

1. Boil the soya nuggets until soft. Squeeze out all the water completely and keep them aside.
2. Add the squeezed soya nuggets and cooked chickpeas to a food processor and pulse to a coarse mixture. Do not make it into a paste.

3. Heat 1 tbsp oil or ghee in a pan. Add the chopped onion and ginger–green chilli paste. Sauté for a minute, then add the grated carrot and beetroot. Cook on medium-high heat until all the moisture dries up and the mixture becomes fragrant.

4. Switch off the gas and in the same pan add the pulsed soya–chickpea mixture, the mashed sweet potato, crushed rose petals, rose water, all the spices, salt, black salt, cilantro, and lemon juice. Mix everything well in the same pan, then transfer the mixture to a bowl and let it cool before shaping the kebabs.

5. Once the mixture has cooled, add sattu flour little by little until it binds well and can be shaped easily.

6. Shape into kebabs, gently press each one into sesame seeds, and shallow fry on a tawa with oil or ghee until golden and crisp on both sides.

Lemon Dill Yogurt:

1. Whisk together all the ingredients and chill until serving.

Shirazi Salad:

1. Combine all the ingredients just before serving to keep it fresh.

Assemble:

1. Assemble by spreading hummus in warm pita, layering greens and chopped salad, placing warm kebabs, drizzling yogurt and hot sauce, and topping with feta & pomegranate.

Recipe Video

Recipe Notes

Storage: Kebabs keep well in the fridge for 2–3 days. Reheat on tawa or air-fryer before serving.

Nutrition Facts

Shahi Rose Kebabs

Amount Per Serving

Calories 184 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 8mg3%

Sodium 218mg9%

Potassium 550mg16%

Carbohydrates 34g11%

Fiber 10g42%

Sugar 15g17%

Protein 7g14%

Vitamin A 5387IU108%

Vitamin C 11mg13%

Calcium 158mg16%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.