Tandoori ‘Chicken’ Kebabs
PrintIngredients
- 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)
Instructions
- 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
