Tandoori Vegetable Skewers Recipe
Spice up your summer vegetables in a flavorful tandoori twist yogurt marinade and cook on a skewer!
Prep Time 15 mins
Cook Time 23 mins
Marination 30 mins
Total Time 1 hr 8 mins
Course Side Dish
Cuisine Indian
- 1 tbsp olive oil
- 3/4 cup plain Greek yogurt
- 1 tbsp fresh lemon juice
- 1 tsp salt
- 1 tsp cornstarch
- 1.5 tbsp MSA's tandoori twist
- 1 onion, chopped in large pieces (see details below)
- 1 bell pepper, cut in 1.5 in. squares
- 1 zucchini, sliced into rounds
- 1 cup whole mushrooms
- 1/2 lb. baby potatoes (6-8), Par-Boiled See below
- fresh lime wedges and a sprinkle of tandoori twist for garnishing
First wash and clean the potatoes and place the baby potatoes in a large pot, cover with cold water, and bring to a boil. Parboil just until soft, 8 to 10 minutes. Immediately drain and let cool. In the meantime prepare the tandoori yogurt marinade by mixing in yogurt, lemon juice, salt, cornstarch, MSA's tandoori twist. Set aside. Slice the baby potatoes in half and place into a large bowl with the rest of the vegetables and mix into the marinade. Cover and let Marinate for at least 30 mins. up to 3 hrs. If using wooden skewers soak them for at 30 mins. prior to cooking. Insert the vegetables into wooden skewers and arrange them on a lined baking sheet if using oven.
Pre-heat oven to 400 degrees. Brush them with a little olive oil. Bake for 20 mins. and broil for 3 mins. to get the charred look. Garnish with fresh lime wedges and sprinkle a dash of tandoori twist for added flavor!
Keyword tandoori vegetables