Grilled Vegetable Kabobs
|Cauliflower florets||10 Medium|
|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|
|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|
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.