Veggie Kabobs in a Curry Yogurt Sauce

By Stonyfield

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
  • 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.

    make it with yogurt instead!