Natural Color Powder Kebabs
Natural Color Powder Kebabs is a easy Indian recipe that serves 4. 200 calories per serving. Recipe by Colour Talkies on YouTube.
Prep: 7 min | Cook: 10 min | Total: 22 min
Cost: $8.50 total, $2.13 per serving
Ingredients
- 2 tbsp Ready‑Made Natural Color Powder (store‑bought natural food‑coloring powder)
- 0.25 cup Water (room temperature)
- 8 pieces Kebabs (any type) (pre‑made or homemade chicken, lamb, or paneer kebabs)
Instructions
Prepare the Color Mixture
Place the ready‑made natural color powder in a small bowl and add the water. Stir until the powder is fully dissolved and the mixture is smooth.
Time: PT2M
Coat the Kebabs
Using a brush or spoon, evenly coat each kebab piece with the color mixture. Let the kebabs rest for about 5 minutes so the color adheres.
Time: PT5M
Grill the Kebabs
Preheat the grill or pan over medium‑high heat. Cook the kebabs for 4‑5 minutes per side, or until fully cooked and the surface shows a bright, natural hue.
Time: PT10M
Temperature: Medium‑high heat
Serve
Transfer the kebabs to a serving platter and enjoy immediately while hot.
Time: PT0M
Nutrition Facts
- Calories
- 200
- Protein
- 15 g
- Carbohydrates
- 5 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Gluten‑free, High‑protein
Allergens: Possible meat or dairy depending on kebab type
Ingredient Substitutions
- Instead of Ready‑Made Natural Color Powder: Beetroot powder, Spinach powder
- Instead of Kebabs (any type): Veggie skewers, Tofu kebabs
Equipment Needed
- Small Bowl
- Spoon
- Grill or Heavy‑Bottomed Pan
- Brush (optional)
Critical Steps — Do Not Skip
- Fully dissolve the color powder in water to avoid streaks.
- Apply an even, thin coating to prevent clumping.
- Do not overcook; high heat for a short time preserves the natural color.
Chef Tips from the Video
- For a deeper hue, let the coated kebabs rest for 10‑15 minutes before grilling.
- Add a pinch of salt to the color mixture to enhance flavor.
Troubleshooting
Color mixture is clumpy.
Whisk vigorously or add a few extra drops of water until smooth.
Kebabs lose color during grilling.
Apply a second thin coat halfway through cooking.
Kebabs stick to the grill.
Lightly oil the grill grates or use a non‑stick pan.
Storage
Refrigerator: Store leftover kebabs in an airtight container for up to 2 days.
Freezer: Freeze cooked kebabs for up to 1 month; reheat before serving.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Mix the color powder and water up to 2 hours ahead; keep refrigerated.
- Pre‑coat kebabs and store them covered in the fridge; grill when ready.
Last updated: September 6, 2026
