Make your next BBQ parties shine with these vegan Indian style tandoori kebabs. Tandoori kebabs are known for their signature tangy flavors with rustic char, making these perfect to enjoy as appetizers or as a satisfying side to your favorite rice or naan dish. Impress your friends by bringing something new to the table, while staying completely plant-based and delicious.
- 1 can Loma Linda Tender Bits
- 1 cup red onion, cut into cubes
- 2 cups red bell pepper, cut into cubes
- 1 tbsp oil
- 1 tbsp lemon juice
- 1/2 cup thick vegan yogurt
- Salt to taste
- 1/2 tsp turmeric powder
- 1/2 tsp paprika
- 1 tbsp tomato paste
- 1 tsp garam masala
- 1 inch ginger, grated
- 2 cloves of garlic, grated
Heat up the BBQ grill. You can also use an oven broiler (at 500F) to achieve similar results.
Mix all the ingredients for the marinade into a smooth paste.
Add the red onions, bell peppers and tender bits into the marinade and gently mix together. Let it rest in the refrigerator for about half hour.
Using the skewer sticks, arrange the marinated Tender Bits and vegetables.
Place the sticks on the grill and, using a pastry brush, brush a little oil on top of the kebabs. Grill the kebabs, turning between for even cooking till crispy and done.
Squeeze lemon juice over the kebabs and serve with fresh coriander, pickled onions and lemon wedges.
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