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Naan Bread With Curried Vegetable Kebabs

Barbecue.Master's picture
Ingredients
  Natural yogurt 2⁄3 Cup (10.67 tbs)
  Mint/1 teaspoon dried mint 1 Tablespoon, chopped
  Ground cumin 1 Teaspoon
  Ground coriander 1 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Turmeric 1 Pinch
  Ground ginger 1 Pinch
  Salt 1 Pinch
  Pepper 1 Pinch
  New potatoes 8 Small
  Eggplant 1 Small
  Zucchini 1 , diced
  Mushrooms 8 (Crimini Or Closed-Cup)
  Tomatoes 8 Small
  Naan bread 4 (To Serve)
  Mint 1 Tablespoon (To Garnish)
Directions

GETTING READY
1. Make the spiced yogurt baste, by blending all the ingredients in a small bowl. Cover and refrigerate it until required.
2. Wash and scrub the potatoes
3. Cook them in boiling salted water until just tender.
4. Drain them when cooked.
5. Dice the eggplant into and sprinkle them generously with salt in a colander.
6. Drain for 15 minutes
7. Rinse off salt and drain well.

MAKING
8. On the seasoned skewers, alternately thread the vegetables.
9. Arrange the kabobs in a shallow dish and coat with the yogurt baste.
10. Cover and refrigerate until ready to cook.

FINALIZING
11. Prepare the barbecue.
12. Wrap the naan breads in foil.
13. Place on the barbecue to warm them, turning occasionally.
14. Grill the marinated kebabs, basting with remaining spiced yogurt and turning them occasionally until lightly charred on all sides.

SERVING
15. Un-skewer the kabobs on warmed Indian bread
16. Garnished with fresh mint and wrap.
17. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Barbecue
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Party, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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