Tandoori-Style Vegetable Kebabs

Recipe Ingredients

1 lb	454g / 16oz	New potatoes - (halved, quartered, or -
		Cut into wedges)
1/2		Cauliflower - broken into florets
2		Carrots - sliced 2-inch thick (medium)
1		Onion - cubed (medium)
1		Tandoori marinade - (see below)
		Raita - (for dipping) *, if
		Desired
		Tandoori Marinade
1 cup	237ml	Plain yogurt
2		Garlic - minced
1 teaspoon	5ml	Minced fresh ginger
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Ground coriander
1 teaspoon	5ml	Salt
3/4 teaspoon	3.8ml	Garam masala **
1/8 teaspoon	0.6ml	Ground red pepper

Recipe Instructions

* Raita: (plain yogurt with chopped -- cilantro, mint, cucumber, salt & pepper to taste) ** Available at Indian groceries and farmers markets

Bring a medium-size pot of lightly salted water to a boil. Add the potatoes and boil for 3 minutes. Add the cauliflower to the potatoes and boil for 3 minutes. Add the carrots to the potatoes and cauliflower and boil for 2 minutes more. Drain immediately, plunge into cold water to stop the cooking, and drain again. Place the vegetables, including the onion, in a large bowl. Add the marinade and toss to coat. Let stand at room temperature while you prepare the fire. (Alternately, the marinating vegetables can be refrigerated for up to 12 hours.)

Prepare a medium-hot fire in the grill. Thread the vegetables onto skewers. Grill the vegetables, turning occasionally, until browned and tender, about 8 minutes. Serve hot, with raita on the side if desired.

MARINADE: Combine the yogurt, garlic, ginger, cumin, coriander, salt, garam masala and red pepper in a small bowl. Use this marinade with any vegetable or combination of vegetables.

Source:
Chefnet

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