Vegetable skewers à la Tandoori

Name: Vegetable skewers à la Tandoori
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 1 Garlic clove; 400 g Greek cream yoghurt; 3 TABLESPOONS Mustard; 1 TABLESPOON Honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON ground cumin; 7-10 Tbsp Oil; 2 red pepper; 2 Courgettes (about 200 g each); 1 collar Radishes; 1 Fennel Tuber; 2 red onions; 12 wooden skewers; 7-10 Tbsp Aluminium grill trays

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

1 Garlic clove
400 g Greek cream yoghurt
3 TABLESPOONS Mustard
1 TABLESPOON Honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON ground cumin
7-10 Tbsp Oil
2 red pepper
2 Courgettes (about 200 g each)
1 collar Radishes
1 Fennel Tuber
2 red onions
12 wooden skewers
7-10 Tbsp Aluminium grill trays

Directions

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