These flavorful kabobs are simply great. Try substituting in some of your favorite veggies or even smoked tofu. Veggie Kabobs in a Curry Yogurt Sauce Go to recipes By Stonyfield Vegetarian Gluten Free Middle Eastern Main Dishes Quick Meals Summer Red, White, and Blue Father's DayThese flavorful kabobs are simply great. Try substituting in some of your favorite veggies or even smoked tofu. Ready In: 30 minutes Level: Easy Prep: 20 minutes Cook: 5 minutes Yields: 6 Servings Print RecipeIngredients1 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 powder2 T scallion green part1/2 t salt1 c Stonyfield Organic Whole Milk Plain YogurtdirectionsStep 1Soak skewers.Step 2Thread veggies and tofu onto either 6 or 12 skewers depending on length alternating colors and tastes.Step 3Combine ginger, garlic, curry, scallions, salt and yogurt in a blender or food processor or using an immersion blender purée to a smooth consistency.Step 4Use approx 1/2 the sauce as a marinade for the skewers.Step 5Get your grill ready and when you have a good medium high heat going, brush grill clean and lightly oil.Step 6Remove skewers from marinade and cook until nicely seared on both sides and tender, approx 4-5 minutes.Step 7Use remaining sauce to drizzle over skewers before serving.