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
| Created by | Spinneys |
| Prep time | 15 minutes |
| Marination time | 2 to 3 hours or overnight |
| Cook time | 15 minutes |
| Cuisine | Indian |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFPlace 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.
