Tandoori vegetable kebab recipe

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Tandoori vegetable kebab recipe

You don't really need a barbecue to enjoy these vegetable kebabs. They can also be cooked under a grill or on a skillet – whatever you have handy. The combination of courgettes (zucchini), sweet potatoes, red onions and tandoori masala is so simple yet so amazing. It's made a substantial main course by serving the kebabs with bulgur wheat. You’ll find the yogurt dressing adds a lovely finish and flavour.

Ingredients

For the skewers
  • 100 g natural yogurt
  • 1 sweet potato, halved lengthways and cut into 1cm (0.5inch) slices
  • 1 courgette (zucchini), cut into 5mm (0.25inch) circles
  • 1 red onion, cut into thin wedges 100g (3.5oz)
  • 1 tbsp tandoori masala
  • 0.2 tsp chilli powder
  • 0.2 tsp salt
  • 1 glug of oil, for brushing
  • 3.5 oz natural yogurt
  • 1 sweet potato, halved lengthways and cut into 1cm (0.5inch) slices
  • 1 courgette (zucchini), cut into 5mm (0.25inch) circles
  • 1 red onion, cut into thin wedges 100g (3.5oz)
  • 1 tbsp tandoori masala
  • 0.2 tsp chilli powder
  • 0.2 tsp salt
  • 1 glug of oil, for brushing
  • 3.5 oz natural yogurt
  • 1 sweet potato, halved lengthways and cut into 1cm (0.5inch) slices
  • 1 courgette (zucchini), cut into 5mm (0.25inch) circles
  • 1 red onion, cut into thin wedges 100g (3.5oz)
  • 1 tbsp tandoori masala
  • 0.2 tsp chilli powder
  • 0.2 tsp salt
  • 1 glug of oil, for brushing
For the bulgur wheat
  • 150 g bulgur wheat
  • 900 ml boiling water
  • 1 tbsp lemon juice
  • 1 tbsp rapeseed oil
  • 0.2 tsp salt
  • 0.2 tsp freshly ground black pepper
  • 5.3 oz bulgur wheat
  • 31.7 fl oz boiling water
  • 1 tbsp lemon juice
  • 1 tbsp rapeseed oil
  • 0.2 tsp salt
  • 0.2 tsp freshly ground black pepper
  • 5.3 oz bulgur wheat
  • 3.8 cups boiling water
  • 1 tbsp lemon juice
  • 1 tbsp rapeseed oil
  • 0.2 tsp salt
  • 0.2 tsp freshly ground black pepper
For the dressing
  • 100 g natural yogurt
  • 0.2 tsp ground cumin
  • 1 pinch salt
  • 3.5 oz natural yogurt
  • 0.2 tsp ground cumin
  • 1 pinch salt
  • 3.5 oz natural yogurt
  • 0.2 tsp ground cumin
  • 1 pinch salt

Details

  • Cuisine: Indian
  • Recipe Type: Kebab
  • Difficulty: Easy
  • Preparation Time: 30 mins
  • Cooking Time: 20 mins
  • Serves: 8

Step-by-step

  1. Put the bulgur wheat into a heatproof bowl and cover with the boiling water. Leave to soak for 20 minutes, then drain well. If you are using bamboo skewers, soak them in water now too. You’ll need 8 of them.
  2. Wipe out the bowl and return the bulgur wheat to it. Add the lemon juice, oil, salt and pepper and mix well. Set aside.
  3. To prepare the kebabs, par-cook the sliced sweet potato in a pan of boiling water for 2 minutes only. Rinse and drain.
  4. Put the courgette (zucchine) and red onion into a large bowl and add the sweet potato slices.
  5. In a small bowl, mix the yogurt, tandoori masala, chilli powder and salt together and pour this all over the veg. Stir to make sure the veg are well covered with the marinade.
  6. Preheat your barbecue or grill. Take the skewers and thread the veg on to them as you like. Brush a little oil over the top.
  7. When the barbecue or grill is hot, cook for 20 minutes, turning occasionally, until golden.
  8. In a small bowl, mix the dressing ingredients. Spread the bulgur wheat on a serving platter, lay the skewers on top and drizzle over the dressing to serve. These are best eaten immediately.

This recipe is from Chetna’s Healthy Indian Vegetarian by Chetna Makan. Published by Mitchell Beazley, £20.00, www.octopusbooks.co.uk. Photography by Nassima Rothacker.

Chetna's Healthy Indian

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