Vegetarian Tandoori Mixed Grill
Elevate your grilling game with this vibrant and flavor-packed Vegetarian Tandoori Mixed Grill! Featuring a colorful assortment of paneer, cauliflower, zucchini, bell peppers, and mushrooms, this recipe combines the magic of tandoori spices with the smoky charm of grilling. Marinated in a creamy blend of Greek yogurt, ginger-garlic paste, and bold Indian spices like tandoori masala and garam masala, these skewers boast irresistible depth and aroma. Perfect for cookouts or weeknight dinners, this dish delivers a delicious charred finish and pairs beautifully with a garnish of fresh cilantro and zesty lime wedges. Serve as a satisfying standalone meal or alongside flatbreads and chutneys for an unforgettable vegetarian feast.
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Recipe Information
Ingredients
- 250 grams Paneer (Indian cottage cheese), cubed
- 200 grams Cauliflower florets
- 200 grams Zucchini, sliced into thick rounds
- 150 grams Bell peppers (red, yellow, or green), cubed
- 150 grams Button mushrooms, cleaned
- 200 grams Greek yogurt (full-fat or plant-based for vegan option)
- 1 tablespoon Ginger-garlic paste
- 2 tablespoons Lemon juice
- 2 tablespoons Tandoori masala powder
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala powder
- 1 teaspoon Salt
- 2 tablespoons Cooking oil (for brushing)
- 8 pieces Wooden skewers (soaked in water for 30 minutes)
- 2 tablespoons Fresh cilantro (for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
Start by soaking wooden skewers in water for 30 minutes to prevent burning during grilling.
In a large mixing bowl, whisk together Greek yogurt, ginger-garlic paste, lemon juice, tandoori masala powder, red chili powder, turmeric powder, garam masala powder, and salt until smooth.
Add the cubed paneer, cauliflower florets, zucchini slices, bell peppers, and mushrooms into the bowl with the marinade. Mix gently to coat everything evenly. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more intense flavor).
Preheat your grill, grill pan, or oven broiler to medium-high heat. Lightly oil the grill grates or pan to prevent sticking.
Thread the marinated vegetables and paneer onto the soaked wooden skewers, alternating the ingredients for a colorful and balanced presentation.
Place the skewers on the grill or under the broiler. Cook for 3-4 minutes on each side, turning occasionally, until slightly charred and cooked through. Brush with cooking oil as needed to keep the ingredients moist.
Once done, transfer the skewers to a serving platter. Garnish with fresh cilantro and serve with lime wedges on the side for an extra zesty touch.
Nutrition Facts
Calories |
1364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.9 g | 124% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 3031 mg | 132% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 28.3 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 898 mg | 69% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2892 mg | 62% | |
*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.
