Tandoori Brussels sprout skewers with yoghurt

Tandoori Brussels sprout skewers with yoghurt

دقائق15 تحضير · دقائق15 طهي

The tandoori marinade can be used on a variety of vegetables – try it on wedges of cabbage, cauliflower florets, aubergine, sweetcorn, baby onions or tomatoes

انشأ بواسطة سبينس
وقت التحضير 15 دقائق
Marination time 2 to 3 hours or overnight
وقت الطهي 15 دقائق
مطبخ الهندي
النظام الغذائي نباتي
إرشادات التحضير وصفة سهلة


طريقة التحضير

تحميل PDF

Place 125ml of yoghurt in a bowl. Finely grate in the garlic and ginger. Add the lemon juice, chilli powder, turmeric, garam masala, salt and oil and mix well.


Slice the Brussels sprouts in half. Toss them into the marinade and allow to marinate for 2-3 hours or overnight.


When ready to serve, preheat a gas or charcoal barbecue.


Thread the Brussels sprouts onto skewers and place on the grid. Barbecue the skewers, turning once they are charred, so they are nicely browned on all sides. Remove from the grid.


Spread the rest of the yoghurt over the base of a serving platter. Finely slice the onion and pick the coriander leaves.


Place the skewers over the yoghurt and top with the sliced onion and coriander leaves. Serve with a drizzle of the olive oil.