These flavorful kabobs are simply great. Try substituting in some of your favorite veggies or even smoked tofu.
These flavorful kabobs are simply great. Try substituting in some of your favorite veggies or even smoked tofu.
Ready In: 30 mins
Level: Easy
Prep: 20 mins
Cook: 5 mins
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
Ingredients
directions
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.
