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Thursday, September 9, 2010

Tandoori Grilled Vegetable Kebabs

What is it about eating food off of sticks that makes it so much more enjoyable? I love the little caprese skewers, fruit kebabs are my favorite, and I have several other kebab recipes that we've enjoyed in pre-blog days. As soon as I saw these Tandoori Grilled Veggie Kebabs, I couldn't wait to try them! These are the perfect accompaniment to an Indian-inspired dinner, or can be eaten as the entree and served with some lighter sides such as naan bread.

Greek yogurt always makes a fabulous marinade, as was the case here. We didn't have all of the spices the original recipe called for and the dish still turned out wonderfully. I loved the intense flavor the marinade gave to rather plain vegetables like broccoli and cauliflower. Thanks Ashlee for a great recipe!

One Year Ago: Whole Wheat Banana Bread (to this day my all-time favorite banana bread)

Tandoori Grilled Vegetable Kebabs
slightly adapted from Veggies by Season

-1 head of broccoli, cut into florets
-1 head of cauliflower, cut into florets
-1 yellow bell pepper, cut into 1" pieces
-1 zucchini, cut into 1" pieces
-1/2 cup plain greek yogurt
-juice from 1 lemon
-1 tbsp olive oil
-1 garlic clove, minced
-1 tsp grated fresh ginger
-1 tsp garam masala
-1 tsp paprika
-1 tsp cumin
-salt & cracked black pepper

1. Bring a large pot of water to a boil. Add broccoli and cauliflower and boil for 30 seconds. Drain and rinse vegetables with cold water until no longer warm. Dry and set aside.
2. Whisk marinade (greek yogurt through salt & pepper) ingredients in a large bowl. Add the vegetables and refrigerate for at least 30 minutes.
3. Heat grill. Skewer vegetables on water-soaked kebab sticks. Grill for 2 minutes a side, rotating, for 6-8 minutes total. Remove from grill and serve immediately.