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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.

Ready in: Level: Easy
Prep: Cook: Yields: 6 Servings


  • 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 t fresh ginger (minced)

  • 1 t garlic (minced)

  • 2 t curry powder

  • 2 T scallion green part

  • 1/2 t salt

  • 1 c Stonyfield Organic Whole Milk Plain Yogurt

Calories: 140, Calories from Fat: 45, Total Fat: 5g, Cholesterol: 5mg, Total Carbohydrate: 16g, Dietary Fiber: 6g, Protein: 14g


Step 1

Soak skewers.

Step 2

Thread veggies and tofu onto either 6 or 12 skewers depending on length alternating colors and tastes.

Step 3

Combine ginger, garlic, curry, scallions, salt and yogurt in a blender or food processor or using an immersion blender purée to a smooth consistency.

Step 4

Use approx 1/2 the sauce as a marinade for the skewers.

Step 5

Get your grill ready and when you have a good medium high heat going, brush grill clean and lightly oil.

Step 6

Remove skewers from marinade and cook until nicely seared on both sides and tender, approx 4-5 minutes.

Step 7

Use remaining sauce to drizzle over skewers before serving.