Big Daddy's     Kitchen Table Recipes

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Title: Lemon Curried Vegetable Kabobs
Credit: Leslie Bloom, Barbeque. 1987
Date: May 3rd, 2000
Submitted By: Nutcakes

 
  • 1 red bell pepper -- seeded
  • 2 zucchini -- sliced
  • 2 yellow squash -- sliced
  • 16 small mushroom -- whole
  • 8 small onions -- peeled
  • 1 recipe curry marinade

    Curry Marinade

  • 3 Tablespoons vegetable oil
  • 1 onion -- minced
  • 2 cloves garlic -- minced
  • 1 teaspoon fresh ginger -- minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon tumeric
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dry mustard
  • juice of one lemon
  • 1 Tablespoon tomato paste
  • 6 Tablespoons plain yogurt
  • 2 Tablespoons sour cream


For the marinade:  Heat oil and saute the onion, garlic and spices for 3 to 4 minutes on medium-low heat. Remove from heat and stir in the lemon juice, tomato paste, yogurt and sour cream.

Stir the vegetables into the cooled curry mix and marinate for 4 hours. Arrange the vegetables on skewers. Kabobs may be assembled one day ahead. Bring to room temp before cooking.

Grill over medium high heat for a total of 10 to 12 minutes, turning every two minutes. Serve hot or at room temperature.

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