How to Make Vegetarian Kebab (Traditional & Healthy Version)
Vegetarian Kebab is a delightful twist on the classic Malaysian street food, inspired by the nation’s rich multicultural tapestry. In Malaysia, kebabs are often enjoyed at pasar malam (night markets) and festive gatherings, reflecting influences from Malay, Indian, and Middle Eastern communities. This vegetarian version offers all the smoky, spiced flavors you love—without any meat—making it perfect for those seeking a plant-based lunch option. Featuring local ingredients like tempeh, tofu, and aromatic spices such as kunyit (turmeric) and serai (lemongrass), these kebabs are both satisfying and nutritious. The subtle hint of pandan and the zest of limau nipis (lime) add a uniquely Malaysian character, while grilling or baking keeps them light and healthy. Whether you’re a vegetarian, watching your calories, or simply looking for a fresh lunch idea, this recipe brings the authentic taste of Malaysian kebab straight to your kitchen, celebrating the country’s culinary diversity.
Ingredients
- 200g Tempeh (fermented soy cake)
- 150g Tofu (firm, locally made)
- 1 medium Red onion (bawang merah)
- 1 Bell pepper (red or green)
- 1 stalk Serai (lemongrass, finely chopped)
- 1/2 tsp Kunyit powder (turmeric)
- 1/2 tsp Cumin powder
- 2 cloves Garlic (minced)
- 1 Pandan leaf (optional, for aroma)
- 1 tbsp Limau nipis juice (lime)
- 1 tbsp Olive oil (or local minyak jagung (corn oil))
- to taste Salt & pepper
- 4 Wooden skewers (soaked in water)
Step-by-step instructions
Step 1 · Cut tempeh and tofu into 2cm cubes
Cut tempeh and tofu into 2cm cubes. Slice red onion and bell pepper into bite-sized pieces.
Step 2 · In a bowl
In a bowl, mix olive oil, kunyit powder, cumin, minced garlic, chopped serai, limau nipis juice, salt, and pepper. Add pandan leaf for aroma if desired.
Step 3 · Add tempeh
Add tempeh, tofu, onion, and bell pepper to the marinade. Toss gently and let it sit for 10 minutes.
Step 4 · Thread tempeh
Thread tempeh, tofu, onion, and bell pepper alternately onto soaked wooden skewers.
Step 5 · Preheat grill or oven to medium-high
Preheat grill or oven to medium-high. Grill or bake kebabs for 8–10 minutes, turning occasionally for even cooking.
Step 6 · Serve kebabs hot with ulam (local salad) and extra limau nipis wedges
Serve kebabs hot with ulam (local salad) and extra limau nipis wedges.
Why this recipe is healthy
Opting for plant-based protein sources like tempeh and tofu reduces calorie intake and supports weight management. Grilling instead of deep-frying keeps the dish light, while the inclusion of local herbs and minimal added oil maximizes flavor and nutrition. This kebab is low in saturated fat, high in fiber, and packed with phytonutrients—ideal for anyone seeking a healthy Malaysian lunch recipe.
A note on tradition
In Malaysia, kebabs have evolved to reflect local tastes and ingredients, often featured at bazaar Ramadan, Hari Raya gatherings, and festive open houses. The vegetarian kebab is gaining popularity, especially among younger Malaysians and health-conscious individuals. It’s commonly enjoyed as a quick lunch or snack, sometimes paired with spicy sambal or tangy dipping sauces.