April 10, 2013

Grilled Vegetarian Tikki Masala Kabobs

It's been quite a while since I've shared a recipe here, but that's not for lack of cooking.  In fact, I've created so many tasty dishes in the past few months, but just haven't had much time to photograph or blog about them.  But I made a damn-good dinner last night that the Mister insisted I take time to photograph and write about--grilled tikki masala kabobs.
You may have heard me declare my love for Indian food.  I seriously could eat it every other day, I'm so enamored of the spices and flavors.  Give me a meal of chana masala, aloo gobi, raita, naan, basmati rice and darjeeling tea and I'll be your BFF.

While scouring the kitchen for some ideas for dinner (I'm so in need of a trip to the grocery store, but then again my best meals are often born out of a desperate pantry), I saw we had a bunch of sweet potatoes, red onions and mushrooms.  Flipping through a vegetarian grilling cookbook, I found a recipe for tikki masala that had most of the ingredients I already had on hand.  And given that we've finally entered grilling season here in the Northeast, I decided to try it.

Vegetarian Tikki Masala Kebobs (adapted from Cookouts Veggie Style by Jolinda Hackett).  Serves 4


For the kabobs
  • 3 Sweet Potatoes or Yams, quartered
  • 2 red onions, quartered
  • 1 package of baby bella mushrooms
  • 1 lb. of extra firm tofu, cut into 1" pieces
  • 2 red peppers, quartered
  • water for boiling
  • skewers for making the kabobs
For the sauce
  • 1 1/2 cups plain yogurt
  • 2 tbsp lemon juice
  • 4 cloves garlic, minced
  • 3 tsp fresh ginger, minced
  • 2 tsp paprika
  • 2 tsp cury powder
  • 2 tsp turmeric
  • 2 tsp cumin
  • 1 tsp sugar
  • 1/2 tsp salt
Be sure to gve yourself time to marinate the veggies at least for an hour, preferably 2-3.

Simmer potatoes in boiling water for 3-4 minutes, but don't overcook.  Remove from water and allow to cool.  Place vegetables and tofu into a shallow container.

In another bowl, make the sauce.  Combine the spices, then add the yogurt and lemon juice and stir to combine.  Pour over the veggie/tofu mix and allow to marinate at least one hour.  Soak wooden skewers in water for grilling.
Fire up your grill, and while it's heating, place the veggies and tofu on wooden skewers.  Place skewers on a well-oiled grill for 8-10 minutes, rotating once or twice and basting with extra marinade.
Enjoy with naan or basmati rice.


  1. Yum! I saw your pic on Instagram and was wondering if that was sweet potato... mmm.

  2. Looks great! I wish I could try it. Missing dairy something fierce lately. :(

  3. My mom is also one who makes some of the most amazing meals under pressure with very little to work with ^.^ Hopefully I can be like that one day!

    These sound and look amazing! I've been meaning to get more ethnic with my eating so I wouldn't mind trying some Indian inspired dishes :)

  4. YUMMMO! I just tried Indian food for the first time - Chicken Tikki Masala and it was delicious. I'm sure this would be just as delicious! Looks great!


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