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Vegetable Skewers

VEGETABLE SKEWERS

Go for colourful, seasonal vegetables here and you really can’t go wrong. If using harder vegetables such as potato, be sure to par-cook first and then finish cooking over the fire.
PREP TIME: 10 MINS, PLUS MARINATING TIME.
COOKING TIME: 10–15 MINS
About 600g (1lb 5oz) mixed vegetables, such as (bell) peppers, tomatoes, mushrooms, onions, potatoes, courgettes (zucchini)Flaky sea salt, to tasteGreen chutney, to serve
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course, Side Dish
Cuisine BBQ
Servings 4

Equipment

  • BBQ

Ingredients
  

  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1 tsp Kashmiri chilli powder
  • 1 tsp chaat masala
  • ½ tsp ground turmeric
  • 1 tsp ground black pepper
  • 2 tsp chickpea flour
  • 2 tbsp garlic and ginger paste
  • ½ tsp dried fenugreek leaves (kasoori methi)
  • 2 tsp rapeseed canola oil
  • 250 g 1 cup Greek yoghurt, whisked

Instructions
 

  • First whisk together all of the marinade ingredients in a large bowl.
  • Next prepare your vegetables. You want the pieces to be about the same size. Add the cut vegetables to the marinade, stir and allow to marinate for 30 minutes to 1 hour.
  • Prepare a direct heat fire. When the coals are white-hot and it is uncomfortable to hold your hand 5cm (2in) above the grill for more than 2 seconds, you’re ready to cook.
  • Thread the vegetables onto skewers, then place the skewers over the hot coals. You can also set the skewers on a cooking grate if preferred. Cook for 5–10 minutes until cooked through and charred in places. Season with flaky sea salt to taste and serve with green chutney.
Keyword skewer, vegan, vegetables

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