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Grilled Vegetable Kabobs

Lebanese.Chef's picture
  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
  Salt 1 Teaspoon
  Black pepper powder 1 Teaspoon
  Paprika 1 Tablespoon

Combine all the marinade ingredients.
Mix all vegetables except cauliflower to the marinade.
Set aside.
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.
Pat dry.
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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1476 Calories from Fat 1050

% Daily Value*

Total Fat 119 g182.6%

Saturated Fat 16.3 g81.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2085.9 mg86.9%

Total Carbohydrates 94 g31.3%

Dietary Fiber 28.3 g113.4%

Sugars 33.8 g

Protein 29 g57.6%

Vitamin A 293.1% Vitamin C 1129%

Calcium 45.3% Iron 108%

*Based on a 2000 Calorie diet

Grilled Vegetable Kabobs Recipe