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Tandoori Vegetable Skewers

I’ll share the quantities used for the skewers in the photo but your choices of vegetables are totally up to you, aubergine and tomato would work well too. The recipe makes 2 skewers per serving, alternatively make them as a side dish.

300g broccoli crown, broken into florets

2 courgettes, cut into 2 cm slices

200g chestnut mushrooms

300g broccoli crown, broken into florets

1 peppers, cut into 2cm square pieces

1 red onion, cut into quarters

Marinade

1 red onion, quartered through the root

3 tbsp tandoori paste from a jar (I used Sharwood)

2 garlic cloves, minced

3 cm ginger, grated

2 tbsp olive oil

Preheat the oven to 200c fan. Line a baking tray with foil and lightly grease. If using wooden skewers, soak 8 in water for 10 minutes.

Blanch the broccoli for 3-5 minutes.

In a large bowl, combine the tandoori paste, garlic, ginger and olive oil with a few pinches of salt. Break up the onion so you have separate petals. Tip all the vegetables into the bowl along with the onion and use your hands to ensure everything is covered. Thread the veg onto the skewers keeping any marinade that remains in the bowl. Roast for 25 minutes turning once half way through and basting with any marinade that remains.

Serve with rice.

Tandoori vegetable skewers

Tandoori vegetable skewers

Jules
I'll share the quantities used for the skewers in the photo but your choices of vegetables are totally up to you, aubergine and tomato would work well too. The recipe makes 2 skewers per serving. Alternatively make them as a side dish.
No ratings yet
Prep Time 10 mins
Cook Time 25 mins
Course Main Course, Side Dish
Servings 8 skewers
Calories 66 kcal

Ingredients
  

  • 300 g broccoli crown broken into florets
  • 2 courgettes cut into 2cm slices
  • 200 g chestnut mushrooms
  • 1 pepper cut into 2cm square pieces
  • 1 red onion quartered

Marinade

  • 3 tbsp tandoori spice paste (I used Sharwood)
  • 2 cloves garlic crushed
  • 3 cm ginger grated
  • 2 tbsp olive oil

Instructions
 

  • Preheat the oven to 200c fan. Line a baking tray with foil and lightly grease. If using wooden skewers, soak 8 in water for 10 minutes.
  • Blanch the broccoli for 3-5 minutes.
  • In a large bowl, combine the tandoori paste, garlic, ginger and olive oil with a few pinches of salt. Break up the onion so you have separate petals. Tip all the vegetables into the bowl along with the onion and use your hands to ensure everything is covered. Thread the veg onto the skewers keeping any marinade that remains in the bowl. Roast for 25 minutes turning once half way through and basting with any marinade that remains.
  • Serve with rice.

Nutrition

Calories: 66kcalCarbohydrates: 6gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 18mgPotassium: 365mgFiber: 2gSugar: 3gVitamin A: 1218IUVitamin C: 43mgCalcium: 40mgIron: 1mg
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