Tandoori skewers

Name: Tandoori skewers
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 1 Garlic clove; 400 g Greek yoghurt (10 % fat); 2 TABLESPOONS grainy mustard; 1-2 TEASPOONS liquid honey; 7-10 Tbsp salt, pepper; 7-10 Tbsp ground cumin; 7-10 Tbsp Oil; 2 red pointed paprika; 2 Courgettes (about 200 g each); 1 Fennel Tuber; 1/2 bunch Radishes; 2 red onions; 12 long wooden skewers; 7-10 Tbsp Aluminium grill trays

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

1 Garlic clove
400 g Greek yoghurt (10 % fat)
2 TABLESPOONS grainy mustard
1-2 TEASPOONS liquid honey
7-10 Tbsp salt, pepper
7-10 Tbsp ground cumin
7-10 Tbsp Oil
2 red pointed paprika
2 Courgettes (about 200 g each)
1 Fennel Tuber
1/2 bunch Radishes
2 red onions
12 long wooden skewers
7-10 Tbsp Aluminium grill trays

Directions

1
For the tandoori sauce, peel garlic, chop finely and mix with yoghurt, mustard and honey. Season with salt, pepper and 1 teaspoon cumin.
2
Oil the skewers. Clean, wash and cut the peppers, zucchini and fennel into large pieces. Clean, wash and halve or quarter radishes. Peel and quarter onions. Put the vegetables alternately on the skewers.
3
Spread with approx. 1⁄4 Tandoori sauce. Marinate for about 1 hour.
4
Drain the skewers and place them in the grill trays. Put them on the hot grill. Grill the skewers for 10-15 minutes while turning. Add the rest of the tandoori sauce.