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Grilled Vegetable Kabobs

Barbecue.Master's picture
  Cauliflower florets 10 Medium
  Mushrooms 10
  Tofu/Paneer 7 Ounce, cut into cubes (220 Gram)
  Onions 2 , cut into 1 inch pieces
  Red bell pepper 1 , cut into 1 inch pieces
  Yellow bell pepper 1 , cut into 1 inch pieces
  Green bell pepper 1 , cut into 1 inch pieces
  Marinade 1 Tablespoon
  Olive oil 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
  Chopped coriander/Cilantro 1⁄2 Cup (8 tbs)
  Dried marjoram/Oregano 1 Teaspoon
  Ground cumin 1 Tablespoon (Jeera)
  Dry ginger 1 Teaspoon (Sonth)
  Black pepper powder 1⁄2 Teaspoon
  Paprika/Kashmiri red chili powder 1 Teaspoon
  Salt 1 Teaspoon

Boil water in a saucepan.
Add the cauliflower.
After the boil returns, switch off the heat.
Let it be in hot water for 3-4 minutes.
Drain and pat dry.
Combine all the marinade ingredients.
Mix all vegetables to the marinade.
Cover and refrigerate for at least 30 minutes or up to 4 hours, mixing occasionally.
Thread the marinated vegetables on skewers.
Reserve the marinade for basting.
Oil the barbecue plate/rack.
Preheat barbecue to medium heat.
Cook the skewers on the lightly oiled barbecue for 5-7 minutes, turning them occasionally inbetween.
Baste the vegetables several times with the reserved marinade.
Cook until vegetables are lightly browned.

Recipe Summary

Side Dish

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