Indian Marinated Vegetable Kebabs


I just couldn’t stop taking pictures of this dish. It was so perfectly vibrant! I love the natural bold colors of these vegetables. They make me want to become a vegetarian. (Almost.)


Traditionally, this would be baked in an Indian clay oven called a tandoor, but since my little apartment didn’t come with any clay ovens (and grills are not allowed), I broiled mine in the oven that I do have. Not a terrible alternative.


(Shown here with Toasted Pecan Raisin Rice)

Besides having beautiful and delicious vegetables, you know what else was fantastic about making this? I got to pull out these wooden skewers we’ve been slowly using up for the past 2 years. Almost exactly two years, in fact, because these are the very same skewers that Justin bought for a picnic on April 10th, 2010; the day he proposed to me.


One of the best decisions I’ve ever made in my life.

And isn’t the ring stunning?



Indian Marinated Vegetable Kebabs

Yield: 2-3 main dish servings


  • Bamboo skewers
  • 1 small head of broccoli
  • 1/2 small head of cauliflower
  • 1 small red onion, cut into 4 wedges
  • 1 large tomato, cut into 4 wedges

For the marinade:

  • 3 tablespoons wheat flour (*note: the original recipe called for chickpea flour)
  • 1/2 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons canola oil
  • 1 tablespoon garlic paste
  • 1 teaspoon garam masala (click for recipe)
  • 1 teaspoon paprika
  • 1 teaspoon coriander powder
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon turmeric powder
  • Salt, to taste



Soak bamboo skewers in water for about 30 minutes, to prevent them from burning.

Cut the broccoli and cauliflower into large florets. Quarter the onion and tomato.

Bring water to boil in a medium pot. Add the broccoli and cauliflower florets. Bring back to a boil. Cook for 20 seconds. Then turn off heat and drain the broccoli and cauliflower. Immediately drop the broccoli and cauliflower in a bowl filled with water and ice cubes to stop the cooking, then drain. Pat dry with a towel. Make sure the vegetables aren’t wet; If they are the marinade may become diluted.


Whisk all marinade ingredients together in a bowl. Add the broccoli, cauliflower, tomato and onion pieces to the marinade. Mix gently so the marinade coats all the vegetables. Cover and refrigerate for about 30 minutes.



Heat an outdoor grill to 400 °F, or if you are like me and don’t have a grill, set the oven to “Broil.” Skewer the broccoli, cauliflower, onion and tomato pieces. I cooked these in the oven for about 3-4 minutes on each side, until the edges were just beginning to brown.

Adapted from Veggie Belly.



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