A tandoor is an Indian clay oven. Marinated meat, cottage cheese (paneer) or vegetables are skewered and cooked in the oven. The result is smoky, charred skewers of tandoori yumminess.
Make sure you soak the skewers before grilling, otherwise they will burn on the grill. If you dont have a grill, you can place the skewers in the oven and broil them till brown and slightly charred. Then flip the skewers and broil the other side.
The tandoori marinade recipe I give you is very versatile, you can use it for paneer, tofu, potatoes, even seitan.
I like to blanch the broccoli and cauliflower before marinating. This reduces grilling time and also makes it easier to thread the skewer into the broccoli and cauliflower.
We usually eat these grilled kebabs with either brown rice, rotis or pita bread and some raita. Here are some recipes on Veggie Belly that will make great accompaniments to these kebabs:
My grandmother’s multicolored raita
Tandoori Grilled Broccoli and Cauliflower Kebabs Recipe
serves about 2 as an entree
4 bamboo skewers (about 10 inches long)
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 marinade
3 tablespoons chickpea or garbanzo flour (besan)
1/2 cup yogurt
2 tablespoons lemon juice
2 tablespoons vegetable or canola oil
1 tablespoon garlic paste
1 tablespoon ginger paste
1 teaspoon garam masala
1 teaspoon paprika
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
Salt
Soak bamboo skewers in water for atleast 30 minutes, to prevent them from burning on the grill.
Cut the broccoli and cauliflower into large florets. You should have 6 florets (about 2 cups) each of broccoli and cauliflower.
Bring water to boil in a medium pot. Add plenty of salt. 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. Rinse under very cold water to stop the cooking. If the tap water is not cold enough, dunk the broccoli and cauliflower in a bowl filled with water and ice cubes, then drain. Pat dry with a towel. Make sure the vegetables arent wet, if they are they will dilute the marinade.
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 refridgerate for about 30 minutes.
Heat an out door grill to 400f. Skewer the broccoli, cauliflower, onion and tomato pieces. Place on grill and cook till one side of the vegetables is slightly charred, about 1 minute. Then using tongs, flip the skewers and cook the other side. If you dont have a grill, broil the skewers in the oven.
