Tandoori Vegetables Skewers

Authentic blend of aromatic spices, ginger and tamarind for a well-balanced Tandoori dish.

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Ingredients

Preparation Method

  1. Preheat the oven to 200°C. You need 2 skewers for this recipe. If you are using wooden skewers, dip them first.
  2. Peel and cut the onion in half and reserve 1 half for later. Cut the other half in four and separate it into petals. Place in a large bowl with the mushrooms (cutting in half), the cherry tomatoes and rub with 1 tbsp olive oil and the tandoori paste. Thread the vegetables onto the skewers, then transfer to a non-stick baking sheet and bake in the oven for 20 minutes, until crisp, turning halfway through.
  3. Thinly slice the remaining onion, place in a small bowl and mix with 1 tbsp red wine vinegar and a pinch of sea salt and set aside.
  4. Finely chop the mint leaves (reserving a few small ones for later) and mix with 4 tbsp yogurt in a small bowl. Season to perfection with sea salt and black pepper.
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