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Tandoori ‘Chicken’ Kebabs

1 small onion, quartered
1/2 cup tomato sauce
1/2 cup plain non-dairy yogurt
1 tsp. fresh ginger, grated
2 cloves garlic
2 tsp. coriander powder
1/2 tsp. cayenne pepper
1/4 tsp. clove powder
1 tsp. cumin seeds
4 cardamom pods
1 tsp. salt
1 tsp. garam masala
1 lb. vegan chicken, cut or torn into chunks 
2 cups vegetables of your choice, diced for grilling (try sweet onion, cherry tomatoes, zucchini, green peppers, and mushrooms)

  • Heat a barbecue grill.
  • Place all the ingredients except the vegan chicken and the vegetables for grilling into a blender or food processor and blend to a smooth paste. Pour into a bowl or Tupperware container, add the faux chicken pieces and vegetables, cover, and shake to coat.
  • Make kabobs by skewering the “chicken” and vegetables. Place on the grill and cook until browned.
  • Serve kabobs alone or with basmati rice and lemon wedges.
Makes 4 servings