Grilled Veggie Kebabs
Ingredients
The marinade
-
1
teaspoon
cayenne pepper
-
1
teaspoon
ground turmeric
-
1 ½
tablespoons
Dijon-style mustard
-
½
teaspoon
fine grain sea salt
-
2
tablespoons
orange juice or grapefruit juice
-
3
tablespoons
pickle relish
-
⅔
cup
Greek yogurt
The vegetables and cheese
-
8
ounces
paneer cheese, cut into 1-inch squares
-
8
ounces
mushrooms, trimmed
-
2
small-med
onions, cut into wedges
-
2
cups
frozen artichoke hearts, thawed
Instructions
- Combine the cayenne, turmeric, mustard, salt, juice, and relish in a storage container and mix in the yogurt until uniform.
- Add the paneer, mushrooms, onions, and artichoke hearts to the marinade and toss gently to coat. Refrigerate for at least 4 hours or up to 3-4 days.
- If using wooden skewers, soak them in water to prevent burning. Thread the marinated ingredients onto the skewers.
- Grill the kebabs on a medium-hot grill, flipping occasionally until golden and cooked through, or bake at 375°F, flipping once or twice, until golden.
Nutrition Facts (estimated)
Servings
4
Calories
273
Total fat
12g
Total carbohydrates
22g
Total protein
22g
Sodium
20mg
Cholesterol
36mg
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