Veggie Kabobs in a Curry Yogurt Sauce
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)|
|2||tbsp||scallion green part|
|1||c||Stonyfield Organic Whole Milk Plain Yogurt|
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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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