Tandoori vegetables taste amazing and this recipe for outdoor grilled vegetables is both simple to make and fun to create. If you are a fan of Indian flavors, you will love these scrumptious kabobs. The marinade for grilled vegetables in this recipe is fine to be left on for anything from ten minutes to four hours.
You can use zucchini instead of carrots if you like. Try to leave as much marinade sticking to the veggies on the grill as you can, because it goes crispy and delicious when grilled. You can brush more marinade over the vegetables as they grill or serve it separately with the finished kabobs, along with plain yogurt or mint raita.
Anybody who loves the appeal of Indian food is going to find these flavors very nice indeed. The vegetables for this recipe are potatoes, carrots, onion and cauliflower, and those vegetables often appear in typical Indian recipes, from onion bhajis to gobi aloo saag, which is a mixture of cauliflower, potatoes and spinach, served as an appetizer or side dish, to curries and other Indian dishes. These vegetables combine especially well with Indian spices and seasonings, which is why they feature in the local cuisine, but of course you may change them if you wish.
Other ideas for the vegetables include mushrooms, bell pepper, eggplant or zucchini. Just use what you personally like best and you can be sure of a good result. The potatoes, cauliflower and carrots are parboiled before you thread the kabobs, but it is not necessary to par-cook the onions because they cook faster, and they will cook on the barbeque. Onions are also nice a bit crispy anyway, so do not worry about those.
The marinade is really special. To make it you need yogurt and garlic, as well as seasonings in the form of cumin, salt, garam masala, ginger, coriander and red pepper. The marinade will be creamy and aromatic. Taste some if you like, before you add the vegetables, and you will find the combination very special. You can marinade the vegetables for a couple of hours or just while you are heating up the barbeque. The yogurt and spices will soak into the vegetables, adding that distinctive Indian flavor to them.
The grill needs to be medium-hot, which means you can hold your hand a few inches above the hot coals for 3 seconds before you have to pull it away. If you cannot do 3 seconds let it cool down a bit. If you can do more, then you need to heat it up some more. The vegetables can be taken out of the marinade and threaded on to the skewers and then they will take roughly 8 minutes to cook. You will be able to see the kabobs browning, and a slight golden brown touch looks nice. When the veggies are tender (you can test them with a sharp knife) then you can serve these with some cilantro leaves scattered over them.
- 1 lb new potatoes, quartered
- 2 carrots, in 2 inch thick slices
- 1 onion, cubed
- ½ head cauliflower, in florets
- (See Link): Tasty Tandoori Yogurt Marinade
- 2 tablespoons cilantro, chopped
- Follow the marinade recipe directions then return for grilling directions. See link above under marinade.
- Boil the potatoes in salted water for 3 minutes, add the cauliflower and cook for another 3 minutes, then add the carrots and boil for 2 minutes.
- Drain and plunge the vegetables into cold water to stop them cooking.
- Drain again.
- Place the vegetables including the onion in a bowl and add the marinade. Toss well to coat. Marinate in the refrigerator while you prepare the grill and heat it to medium hot.
- Thread the vegetables on to skewers and grill for about 8 minutes until they are tender and browned.
- Sprinkle cilantro over the tandoori kabobs and serve them hot.
These barbequed tandoori vegetables offer such an amazing taste and this is a great recipe to choose if you fancy a nice change of pace from your normal plain veggie side dishes. This is beautiful served with jasmine rice and perhaps some salad on the side, or even some raita which is made by stirring cucumber and mint into yogurt. The photo shows you what the kabobs might look like. The one of the left is made with mushrooms, and you might like to use those as well as the other vegetables. Indian food is always good, and using fresh veggies and a homemade marinade just ensures the finished dish is going to be fantastic.
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