These vegetable kebabs are quite simple to prepare. Instead of sitting in a marinade, the yogurt sauce is simply brushed onto the kebabs right before and during grilling. Serve these kebabs with rice pulao (Indian rice pilaf) or in warmed naan bread.
MAKES 6 TO 8 KEBABS
INGREDIENTS:
KEBABS
- 1 large white onion
- 2 large green bell peppers
- 3 to 4 small zucchini
- 6 to 8 skewers
BASTE
- ¾ cup (180 g) plain whole milk yogurt
- Juice of 2 limes
- ¼ cup (4 g) chopped cilantro
- 2 cloves of garlic, minced
- 1 teaspoon garam masala
- 1 teaspoon vegetable oil
- 1 teaspoon onion powder
- 1 teaspoon grated ginger
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon pepper flakes
- ¼ teaspoon black pepper
INSTRUCTIONS:
- Combine all the ingredients for the baste in a medium bowl, cover, and place it into the refrigerator for 30 minutes.
- Peel and cut the onion into 1¼-inch (3 cm) pieces. Core and cut the bell peppers into 1¼-inch (3 cm) pieces. Cut the zucchini into ¾-inch (2 cm) thick rounds.
- Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
- Carefully thread the vegetables onto the skewers, alternating between each type. Brush the kebabs on all sides with some of the basting sauce.
- Place the kebabs onto the grill. Cook for 3 minutes, turn, and brush with more baste. Repeat this 2 to 3 more times until the vegetables are cooked through, about 8 to 10 minutes.
- Remove the kebabs from the grill, garnish them with some additional chopped cilantro, and serve.
