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Veggie Tikka skewers

Name: Veggie Tikka skewers
Total time: 45 min
Yield: 6
Cuisine: Indian
Ingredients: 3 tbsp tikka paste; 500g tub yogurt; 2 tsp cumin seeds; thumb-size piece fresh root ginger, finely grated; 250g bag small new potatoes; 300g paneer cheese, cut into chunks (optional); 250g brown mushrooms; 1 red bell pepper. cut into large squares; 1 yellow bell pepper, cut into large squares; 1 green bell pepper, cut into large squares; 3 red onions, peeled and sliced into wedges through the root; 2 tbsp mango chutney; 2 large bunches fresh mint; 1 head batavia lettuce or other lettuce, shredded thin; homemade chapattis OR; thin wholewheat wraps

This is a great way to enjoy that much loved Tikka flavour on the BBQ without the meat.

Posted by: kim
On: 17/06/2010

Cuisine

Indian

Time

30 - 60 mins

Skill Level

Confident

Serves

Courses etc.

Barbecue

You will need

Ingredient	Add
3 tbsp tikka paste		More products
500g tub yogurt	Available only in our Edinburgh shops	More products
2 tsp cumin seeds		More products
thumb-size piece fresh root ginger, finely grated		More products
250g bag small new potatoes	Awaiting stock	More products
300g paneer cheese, cut into chunks (optional)
250g brown mushrooms		More products
1 red bell pepper. cut into large squares		More products
1 yellow bell pepper, cut into large squares		More products
1 green bell pepper, cut into large squares		More products
3 red onions, peeled and sliced into wedges through the root		More products
2 tbsp mango chutney		More products
2 large bunches fresh mint	Awaiting stock	More products
1 head batavia lettuce or other lettuce, shredded thin	Awaiting stock	More products
homemade chapattis OR
thin wholewheat wraps	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Soak 12 wooden skewers in water for 30 mins (this helps to stop them burning).
Cook the potatoes in a pan of boiling salted water for around 7 mins, then drain well.
In a large bowl, prepare the marinade by mixing together the tikka masala paste with half of the yogurt, the cumin and ginger.
Gently toss the potatoes, paneer if using, mushrooms, bell pepper squares and onion wedges in the marinade, making sure that all the vegetables are coated. Allow to marinade, chilled, for at least 2 hours.
During that time, prepare the mango yoghurt by mixing the mango chutney into the remaining yogurt, and the minty salad by simply mixing the mint leaves with the shredded salad. Set both aside in the fridge.
Heat the barbecue or grill.
Assemble the kebabs by threading the marinated vegetables and paneer if using onto the skewers, alternating them. Lay the skewers on a tray and cover until you are ready to barbecue.
Barbecue or grill the kebabs for 10-15 mins, turning, until the vegetables are charred and softened.
With a few minutes to go, add the chapattis or wraps to the barbecue in batches to warm them through.
Serve the kebabs with the minty salad, cooling mango yogurt and chapattis, and let everyone assemble their own wraps.