Grilled Vegetable Kabobs
|Cauliflower||8 Ounce, separated into 1/2 inch florets (250 Gram)|
|Mushrooms||6 Ounce, keep whole, if small or cut into 2 inch pieces (200 Gram)|
|Tofu/Paneer||6 Ounce, cut into 1 inch pieces (200 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|
|Finely chopped coriander||1⁄2 Cup (8 tbs) (Cilantro Leaves)|
|Dried marjoram/Oregano||1 Teaspoon|
|Ground cumin seed||1 Tablespoon|
|Dry ginger||1 Teaspoon|
|Black pepper powder||1 Teaspoon|
Combine all the marinade ingredients.
Mix all vegetables except cauliflower to the marinade.
Boil water in a saucepan.
Add the cauliflower and boil for 3-4 minutes or till crisp tender.
Remove cauliflower from hot water and drain through a sieve.
Add the blanched cauliflower to the marinated vegetables in the bowl.
Cover and refrigerate for at least 30 minutes or up to 4 hours, stirring occasionally.
Thread the marinated vegetables on skewers.
Reserve the marinade for basting.
Grill the vegetables in a hot oven, rotating the skewers occasionally.
Baste the vegetables several times with the reserved marinade.
Grill until vegetables are cooked and lightly browned.