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Tandoori-Style Shrimp and Vegetable Kabobs

Serves 4
Time 40 min
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.
Ingredients
  • 1/3 cup unsweetened plain soymilk yogurt
  • 1 1/2 tablespoon 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
Method

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.

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.
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  • 1/3 cup unsweetened plain soymilk yogurt
  • 1 1/2 tablespoon 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