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.
recently got a small grill, this is perfect timing Sala
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Beautiful pictures and mouthwatering kebabs.. !!!!
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Stunning photos..Am a great fan of tandoori food, so loved the recipe..
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Ooh, this would be good with seitan cubes among the vegetables. I’ve been meaning to make a batch of seitan to have on hand in the freezer. And, this gives me an excuse to make your walnut raisin rice again, it’s been a while.
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Nice! I need to buy a grill just to make this.
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Yeh! I have the same colander
. the kebabs looks so yum Sala. Love the marinade – so simple!
Siri
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Before I did anything else I bookmarked this. Brilliant! I love vegetable kebabs anyway, but never grill cauliflower and brocolli and as for the marinade, wow. Now I just need the rain to stop so I can have a bbq
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Mmmhhh, what a marvelous idea! Those veggie kebabs look wonderful!
Cheers,
Rosa
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This looks so good! Nothing better than grilled or roasted broccoli
Rose
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WOww grilled broccoli and cauliflower, cant take my eyes from the clicks…
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What Colours! Brilliant. This goes in to my todo list.
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This is just lovely .. I love grilled broccoli
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This looks delicious! I’m definitely going to try it one of these hot long summer days.
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Hi.
This is an all time favorite at my place and have posted it a long time back. your pics are tempting me to make them again.
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I was just looking for an excuse to break out my grill pan (sadly no real grill in this tiny apt for me). These look flavorful, healthy, and absolutely delish, Sala
.
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Gosh, such gorgeous photos – and such a yummy vegetarian dish!!!!
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just made this on Sunday–huge hit with the family! I used broccoli, cauliflower, lots of paneer, onions, baby corn and tomatoes. I made a simple yogurt chutney to go with it, and it tasted great! Thanks for the recipe Sala!
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Another great recipe. thank you.
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Planning on making a ground turkey taco with corn tortillas and fresh veggies.
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Your vegetarian kebabs are so fun! The marinade is a great idea too with the chickpea flour.
Cookin’ Canuck & I would love if you linked up to 3 of your Kebab recipes into this weeks Get Grillin’ round up. The recipes can be anything & don’t need to be grilled. This and any 2 others would be perfect. http://su.pr/1BZGKK
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Hi
I am from and Cape Town, South Africa and came across your website last night. Your Tandoori Grilled Broccoli and Cauliflower Kebabs sounds and looks wonderfull, however chickpea flour is not available in South Africa, but pea and chana four is. Can chickpea flour be substituted for pea or chana flour?
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Sala @ Veggie Belly Reply:
September 20th, 2011 at 9:57 am
Yes, chana flour and chickpea flour are the same thing.
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I am from Scandinavia. Thank you for this recipe – now I managed to get Asian food to bring to our Nepal travel group dinner.
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