Grilled Vegetables
Tandoori Vegetable Kabobs
Tandoori vegetables taste amazing and this recipe for outdoor grilled vegetables is both simple to make and fun to create. If you are a fan of Indian flavors, you will love these scrumptious kabobs. The marinade for grilled vegetables in this recipe is fine to be left on for anything from ten minutes to four hours.
You can use zucchini instead of carrots if you like. Try to leave as much marinade sticking to the veggies on the grill as you can, because it goes crispy and delicious when grilled. You can brush more marinade over the vegetables as they grill or serve it separately with the finished kabobs, along with plain yogurt or mint raita.
Tasty Tandoori Kabobs - A Taste of India
Ingredients -
For the Kabobs:
1 lb new potatoes, quartered
For the Tandoori Marinade:
(See Link): Tasty Tandoori Yogurt Marinade
To Garnish:
2 tablespoons cilantro, chopped
2 carrots, in 2 inch thick slices
1 onion, cubed
½ head cauliflower, in florets
Preparation:
For the Marinade:
Follow the marinade recipe directions then return for grilling directions. See link above under marinade.
Cooking:
Boil the potatoes in salted water for 3 minutes, add the cauliflower and cook for another 3 minutes, then add the carrots and boil for 2 minutes.
Drain and plunge the vegetables into cold water to stop them cooking.
Drain again.
Place the vegetables including the onion in a bowl and add the marinade. Toss well to coat. Marinate in the refrigerator while you prepare the grill and heat it to medium hot.
Thread the vegetables on to skewers and grill for about 8 minutes until they are tender and browned.
Sprinkle cilantro over the tandoori kabobs and serve them hot.
(Serves 4)
A picture of grilled tandoori vegetables this amazing taste is a nice change of pace from your normal plain veggie side dishes.
