Tikka Grilled Vegetable Skewers
Tikka Grilled Vegetable Skewers
Servings: 8
Calories: 120kcal
Ingredients
- 16 wooden skewers
- ½ cup Greek yogurt or dairy-free yogurt
- 4 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon ground Kashmiri pepper
- 1 tablespoon fresh lime juice
- 1 tablespoon grated fresh ginger
- 2 garlic cloves , finely minced or crushed
- 1 teaspoon garam masala
- ½ teaspoon kosher or fine sea salt
- 1 yellow squash , cut into 1-inch pieces
- 1 zucchini , cut into 1-inch pieces
- 8 ounces white button mushrooms , ends trimmed and wiped clean
- 2 red , yellow, or orange bell peppers, cut into 1-inch chunks
- 1 small red onion , peeled, cut in half horizontally, and then each half cut into thirds
- 1 pint cherry tomatoes
- Vegetable oil
Instructions
- Soak skewers in water for at least 30 minutes.
- In a mixing bowl, combine yogurt, olive oil, honey, Kashmir pepper, lime juice, ginger, garlic, garam masala, and salt. Add the vegetables, stir gently to coat. Cover with plastic wrap and refrigerate for 30 minutes to 2 hours.
- Tread the vegetables on skewers and place on a sheet pan or baking dish.
- Prepare grill for direct heat and preheat to medium. Oil the grates.
- Place skewers on the grill. Grill, turning every 2–3 minutes. Cook until the vegetables are tender, 8–10 minutes.
Nutrition
Nutrition Facts
Tikka Grilled Vegetable Skewers
Amount Per Serving
Calories 120
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Trans Fat 0.001g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 1mg0%
Sodium 162mg7%
Potassium 397mg11%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 9g10%
Protein 4g8%
Vitamin A 389IU8%
Vitamin C 25mg30%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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