These flavorful kabobs are simply great. Try substituting in some of your favorite veggies or even smoked tofu.
| 1 | red or yellow pepper (cut in 1 inch cubes) | |
| 1 | small red onion (peeled halved and cut in thick wedges) | |
| 1 | medium zucchini (cut in half lengthwise and then into 6 equal pieces) | |
| 8 | oyster mushrooms (or 6 medium button mushrooms, cleaned and trimmed) | |
| 1 | lb | extra firm tofu (cut in 3/4 inch cubes) |
| 2 | bunch | scallion (cut in to 1 inch pieces) |
| 2 | tsp | fresh ginger (minced) |
| 1 | tsp | garlic (minced) |
| 2 | tsp | curry powder |
| 2 | tbsp | scallion green part |
| 1⁄2 | tsp | salt |
| 1 | c | Stonyfield Organic Whole Milk Plain Yogurt |
Soak skewers.
Thread veggies and tofu onto either 6 or 12 skewers depending on length alternating colors and tastes.
Combine ginger, garlic, curry, scallions, salt and yogurt in a blender or food processor or using an immersion blender purée to a smooth consistency.
Use approx 1/2 the sauce as a marinade for the skewers.
Get your grill ready and when you have a good medium high heat going, brush grill clean and lightly oil.
Remove skewers from marinade and cook until nicely seared on both sides and tender, approx 4-5 minutes.
Use remaining sauce to drizzle over skewers before serving.