VEGETABLE AND TOFU KEBABS WITH SPICY YOGURT MARINADE
Recipe courtesy of Shanta Nimbark Sacharoff, author of Flavors of India: Vegetarian
Indian Cuisine |
Ingredients
2 small Japanese eggplants or a small globe eggplant, sliced
A few cherry tomatoes
12 button mushrooms, or small shiitake mushrooms
2 red, green or yellow bell peppers, cut into large pieces
A few green onions, trimmed and cut into short pieces
2 zucchinis, crookneck or gold bar squashes, cut into -inch slices
¾ to 1 pound firm tofu cut into 1-inch cubes
Marinade:
2 cups yogurt or soy yogurt
½ cup water
¼ cup tahini (or ground sesame seeds)
2 teaspoons garam masala or teaspoon each ground cayenne,
cinnamon, cloves and cardamom
1 teaspoon each minced garlic and minced fresh ginger
2 tablespoons minced fresh cilantro or parsley
2 teaspoons salt (or to taste) |
Method
First wash and prepare the vegetable and tofu pieces as described. Combine the marinade ingredients and mix well using a whisk.
Place the vegetables and tofu in the marinade in a shallow bowl or
casserole dish; mix them thoroughly. Allow them to soak for several
hours, or cover the bowl and refrigerate overnight.
When ready to grill, carefully thread the vegetable and tofu pieces
onto skewers in an order that secures the soft pieces with firmer
ones. Liberally sprinkle the remaining marinade on the kebabs and
cook them on the hot grill, turning and basting frequently. When the
vegetables are blistered all over, they are done. Serve the kebabs
on the skewers or unthread them from the skewers and serve on a
bed of rice.
Chef's Quote
Kebabs can be prepared with a variety of vegetables, so feel
free to add or omit items from the list below. The marinade and
vegetables can be prepared a day before and soaked overnight.
Hardy roots such as potatoes should be boiled briefly before they
are marinated.
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