Naan Bread With Curried Vegetable Kebabs Recipe
Ingredients
| Metal or wooden skewers - 4 (soak wooden skewers in warm water for 30 minutes) | ||
| Natural yogurt | 2/3 Cup (16 tbs) (YOGURT BASTE:) | |
| Mint | 1 Tablespoon, dried (YOGURT BASTE:) | |
| Ground cumin | 1 Teaspoon (YOGURT BASTE:) | |
| Ground coriander | 1 Teaspoon (YOGURT BASTE:) | |
| Chili powder | 1/2 Teaspoon (YOGURT BASTE:) | |
| Turmeric - a pinch | ||
| Ground ginger - a pinch | ||
| Salt - a pinch | ||
| Pepper - a pinch | ||
| New potatoes - 8 small | ||
| Eggplant | 1 Small (KEBABS:) | |
| Zucchini | 1 (KEBABS:) | |
| Crimini or closed-cup mushrooms - 8 | ||
| Tomatoes | 8 Small (KEBABS:) | |
| Naan bread - to serve | ||
| Fresh mint - 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.
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.
Chef
