Dairy-Free Tandoori Mixed Grill
Elevate your grilling game with this vibrant, flavor-packed Dairy-Free Tandoori Mixed Grill recipe. Perfect for those avoiding dairy, this dish boasts succulent chicken, juicy shrimp, and hearty tofu, marinated in a rich coconut yogurt and spice blend infused with tandoori flavors, fresh garlic, and ginger. Paired with colorful chunks of bell peppers, red onion, and zucchini, these skewers deliver a smoky, aromatic experience straight from the grill or oven. Easy-to-make and customizable, it's a feast for your taste buds and ideal for weeknight dinners or entertaining. Garnished with fresh cilantro and optional green chili for a spicy kick, serve these skewers alongside mint chutney or flatbreads for a wholesome, dairy-free delight.
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Recipe Information
Ingredients
- 500 grams Boneless skinless chicken thighs or breasts
- 300 grams Firm tofu (pressed and cut into cubes)
- 300 grams Large shrimp (peeled and deveined)
- 2 pieces Bell peppers (assorted colors, cut into chunks)
- 1 piece Red onion (cut into thick wedges)
- 1 piece Zucchini (sliced into thick rounds)
- 4 cloves Garlic cloves (minced)
- 2 tablespoons Fresh ginger (grated)
- 200 grams Coconut yogurt (unsweetened)
- 2 tablespoons Lemon juice
- 3 tablespoons Tandoori spice mix (store-bought or homemade)
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1.5 teaspoons Sea salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1 piece Green chili (optional, finely chopped)
- 12 pieces Wooden skewers (soaked in water for 30 minutes)
Instructions
Press the tofu to remove excess moisture. Cut into cubes and set aside.
In a large bowl, whisk together coconut yogurt, lemon juice, garlic, ginger, tandoori spice mix, turmeric, cumin, smoked paprika, sea salt, and black pepper to create the marinade.
Divide the marinade evenly into three separate bowls. Add the chicken to one bowl, shrimp to another, and tofu to the third. Toss each protein to ensure it is fully coated. Cover and refrigerate for at least 30 minutes (or up to overnight).
In a separate bowl, toss the vegetables (bell peppers, red onion, and zucchini) with olive oil, a pinch of sea salt, and smoked paprika. Set aside.
Preheat a grill or oven to 200°C (400°F). If using oven, line a baking sheet with aluminum foil or parchment paper.
Thread the chicken, shrimp, tofu, and vegetables onto the soaked skewers, alternating for variety.
Grill the skewers over medium-high heat for 4-5 minutes per side, or until the proteins are fully cooked (shrimp should be pink and opaque, chicken should reach an internal temperature of 75°C or 165°F). If using the oven, bake for 20-25 minutes, turning halfway through.
Transfer skewers to a serving platter and garnish with fresh cilantro and optional green chili for added spice.
Serve immediately with a side of dairy-free mint chutney or flatbreads.
Nutrition Facts
Calories |
2397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1011 mg | 337% | |
| Sodium | 5195 mg | 226% | |
| Total Carbohydrate | 91.9 g | 33% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 26.6 g | ||
| Protein | 287.0 g | 574% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 2479 mg | 191% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 4534 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
