Indian BBQ: Hariyali Vegetable Kebobs (Cilantro/Ginger/Garlic)

(The red/Tandoori paneer and tofu you see is a separate recipe that’s coming Soon!)

Whoever said vegetarians can’t BBQ are in for a surprise! Here is a healthy, creative, delicious and vegan Indian summertime recipe. Vegetables kabobs are part of contemporary Indian food and are derived from “Tandoori” style foods- breads, veggies and meats that are marinated and cooked in a tandoor. Well, this is basically the same concept, except on a grill! So heat those grills up vegetarians because you’re gonna feast on some goodness!

Hariyali Marinade:

  • 1/2 bunch cilantro- washed and finely chopped
  • 2-3 small green chilies- chopped
  • 1 inch piece of fresh ginger
  • 2 cloves garlic- chopped
  • salt
  • coarse black pepper
  • 1 tsp cumin powder
  • 1-2 tbsp water
  • extra virgin olive oil
  • 1/4 cup (about) fat free half & half (I used Land-o-Lakes Brand) [substitute Soy Milk if vegan]
  • 1/4 cup plain yogurt [substitute vegan sour cream/yogurt if vegan]
  • lemon juice- from half a lemon
  • dash of sugar

Vegetables:

  • 1/2 Italian eggplant- diced into 1 inch cubes
  • 2 red/green bell peppers- diced into 1 inch squares
  • 1-2 large onions- cut into 1/6ths
  • 1/4 cauliflower- cut into small florets
  • 1-2 potatoes- half boiled & diced into 1 inch cubes
  • any other variety of vegetables you like
  • PAM Grilling Spray

1. In a blender/food processor add the chilies, cilantro, ginger, garlic, salt, pepper, cumin powder and 1 tbsp water. Blend on high until the pieces are broken up. Turn blender to low, and slowly drizzle in some olive oil- not too much (you don’t want the olive oil to overpower the Indian flavors). Blend until its a smooth paste-like consistency. If it’s too thick, add a touch more water and blend (should be the consistency of a chutney). Taste for salt.

2. Pour into a large bowl and add lemon juice, yogurt and half & half and a dash of sugar. Mix until well combined and taste for salt and spices. The flavors should be very strong (almost overbearing to a non-Indian palate, because this needs to seep into the vegetables).

3. Add the chopped veggies and coat evenly. Cover with plastic wrap and refridgerate for a couple of hours, or preferably over night.

If using a BBQ Grill..

1. Turn the grill on high and let it warm up. Place a large piece of tin foil over the grill and spray with PAM and brush with a little oil. Place the vegetables on the foil and cook uncovered for a few minutes, flipping 1-2 times. Spray with PAM/oil so the veggies don’t get dry and brush on any reserved or leftover marinade. Cover with another piece of tin foil and close the BBQ. After a few minutes, check to see if they veggies are tender and charred. If so, remove and serve with naan, pita, chappati, rolls etc and chutney and salad.

If using an Oven…

1. Preheat to 400/50 degrees. On a baking sheet lined with foil and sprayed, spread the vegetables evenly. Bake uncovered for about 10 minutes. Remove, spray with PAM, flip and brush on any remaining marinade. Cover with foil and bake until tender.

Serves about 4

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