Veggie Kabobs in a Curry Yogurt Sauce

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Veggie Kabobs in a Curry Yogurt Sauce

Taken from Stonyfield Farms Yogurt data base.
These flavorful kebobs are simply great. Try substituting in some of your favorite veggies or even smoked tofu.

Yield: 6 servings


  • Ingredients
  • 1 red or yellow pepper, cut in 1 inch dice
  • 1 small red onion peeled halved and cut in thick wedges
  • 1 medium zucchini, cut in half lengthwise and then into 6 equal pieces
  • 6/12 oyster mushrooms (depends on size) or 6 medium button mushrooms, cleaned and trimmed
  • 1 pound extra firm tofu cut in 3/4 inch cubes
  • 2-3 bunches scallion, cut in 1 inch lengths like barrels
  • 2 teaspoons fresh ginger minced
  • 1 teaspoon garlic minced
  • 2 teaspoons curry powder
  • 2 tablespoons scallion green part
  • 1/2 teaspoon salt
  • 1 cup whole milk plain yogurt


Soak skewers. Thread veggies and tofu onto either 6 or 12 skewers depending on length alternating colors and tastes.

Combine all ingredients for sauce in a blender or food processor or using an immersion blender puree to a smooth consistency. Use approx 1/2 the sauce as a marinade for the skewers.

Get your grill ready and when you have a good medium high heat going, brush grill clean and lightly oil. Remove skewers from marinade and cook until nicely seared on both sides and tender, approx 4-5 minutes. Use remaining sauce to drizzle over skewers before serving.

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