Ingredients
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For the Tandoori Marinade:
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1 cup dairy-free yogurt
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2 tablespoons tandoori masala spice blend
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2 tablespoons lemon juice
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2 cloves garlic, minced
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1 -inch piece of ginger, grated
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1/2 teaspoon ground turmeric
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1 Salt and pepper to taste
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For the Vegetable Skewers:
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2 zucchinis, cut into 1-inch rounds
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2 bell peppers (red, green, or yellow), cut into 1-inch squares
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1 red onion, cut into wedges
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2 small eggplants, cut into 1-inch cubes
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1 cup cherry tomatoes
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2 tablespoons vegetable oil (for brushing)
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1 Wooden skewers, soaked in water for 30 minutes
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1 Fresh cilantro leaves, for garnish (optional)
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1 Lemon wedges, for serving (optional)
Directions
Remove the grilled tandoori vegetable skewers from the grill and transfer them to a serving platter. Garnish with fresh cilantro leaves and serve with lemon wedges on the side.
You can adjust the spiciness of the marinade by adding more or less tandoori masala spice blend to suit your taste. These skewers are excellent when served with rice or naan bread and a side of vegan raita or chutney.
Steps
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1
Done
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In a mixing bowl, combine all the ingredients for the tandoori marinade: dairy-free yogurt, tandoori masala spice blend, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, ground turmeric, salt, and pepper. Mix well to form a smooth marinade. |
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2
Done
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Place the cut vegetables in a large bowl and pour the tandoori marinade over them. Toss to ensure all the vegetables are evenly coated. Cover and refrigerate for at least 30 minutes, allowing the flavors to meld. |
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3
Done
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Preheat your grill to medium-high heat (about 375-400°F or 190-200°C). |
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4
Done
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Thread the marinated vegetables onto the soaked wooden skewers, alternating between zucchini, bell peppers, red onion, eggplants, and cherry tomatoes. |
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5
Done
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Brush the vegetable skewers with vegetable oil to prevent sticking. |
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6
Done
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Grill the skewers for about 5-7 minutes per side, or until the vegetables are tender and have nice grill marks. |
