Grilled Vegetable Kabobs Recipe
Are you looking for best of all Grilled Vegetable Kabobs recipe? The first taste of this delightful Grilled Vegetable Kabobs from the Asian cuisine is enough to addict you to it for life! This Grilled Vegetable Kabobs makes a compelling Side Dish for most party meals. The marriage of the incredible flavors of Vegetable with other ingredients is the secret to this Grilled Vegetable Kabobs recipe. What is more sinful than not trying out this sinfully delicious Grilled Vegetable Kabobs ? Start right away!
Ingredients
250 g/8 oz cauliflower separated into 1/2" florets
200 g/6 oz mushrooms keep whole, if small or cut into 2" pieces
200 g/6 oz tofu or paneer cut into 1"pieces
2 onions cut into 1" pieces
1 red bell pepper cut into 1" pieces
1 yellow bell pepper cut into 1" pieces
1 green bell pepper cut into 1" pieces
MARINADE
1/2 cup olive oil
2 tbsp lemon juice
1/2 cup finely chopped coriander/cilantro leaves
1 tsp dried marjoram or oregano
1 tbsp ground cumin seeds
1 tsp dry ginger
1 tsp salt
1 tsp black pepper powder
1 tbsp paprika
Directions
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.
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.
