Tandoori-Style Shrimp and Vegetable Kabobs

Tandoori-Style Shrimp and Vegetable Kabobs

Serves 4

Enjoy these spicy kabobs either grilled or broiled. Serve them as an appetizer or with a side of brown rice and a fresh cucumber salad for a complete meal.

  • 1/3 cup unsweetened plain soy yogurt
  • 1 1/2 tablespoons tandoori spice
  • 1 teaspoon minced peeled fresh ginger
  • 12 ounces jumbo (21-25 count) peeled and deveined shrimp
  • 1 zucchini, halved lengthwise and sliced 1/2-inch thick
  • 1 yellow squash, halved lengthwise and sliced 1/2-inch thick
  • 1 small red onion, cut into wedges
  • 1/2 cup fresh cilantro leaves
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Combine yogurt, tandoori spice and ginger in a large bowl. Divide marinade between two bowls and add shrimp to one and vegetables to the other. Toss to coat. Marinate at least 20 minutes or refrigerate up to 8 hours.

Prepare a grill for medium-high heat cooking or preheat broiler. Separate onion wedges so you have about 20 "petals." Thread shrimp, zucchini, yellow squash and onion petals onto metal skewers. Place skewers carefully on the grill or in a grill basket and grill or broil on a foil-lined baking sheet until the shrimp are cooked through and vegetables are tender, 3 to 4 minutes per side. Serve garnished with cilantro.

Nutritional Info: 
Per Serving:100 calories (15 from fat), 1.5g total fat, 0g saturated fat, 105mg cholesterol, 490mg sodium, 7g carbohydrate (1g dietary fiber, 3g sugar), 13g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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