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Easy Tandoori Veg Kebab Recipe - HelloVeggie.co

Tandoori Veg Kebab

Reprinted with permission from 'Chetna's Healthy Indian: Vegetarian" by Chetna Makan.

Course Main Dish
Cuisine Indian
Keyword grill, indian, tandoori
Servings 8
Author Chetna Makan


For the bulgur wheat

  • 5 1/2 oz bulgur wheat
  • 1 1/2 pint boiling water
  • 1 tbsp lemon juice
  • 1 tbsp rapeseed oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper freshly ground

For the skewers

  • 1 sweet potato halved lengthways and cut into 1/2 inch slices
  • 1 courgette cut into 1/4 inch circles
  • 1 red onion cut into thin wedges
  • 3 1/2 oz natural yogurt
  • 1 tbsp tandoori masala
  • 1/4 tsp chili powder
  • 1/4 tsp salt
  • oil for brushing

For the dressing

  • 3 1/2 oz natural yogurt
  • 1/4 tsp ground cumin
  • pinch salt


  1. Put the bulgur wheat into a heatproof bowl and cover with the boiling water. Leave to soak for 20 minutes, then drain well. (If you are using bamboo skewers, soak them in water now too. You’ll need 8 of them.)
  2. Wipe out the bowl and return the bulgur to it. Add the lemon juice, oil, salt and pepper, and mix well. Set aside.
  3. To prepare the kebabs, par-cook the sliced sweet potato in a pan of boiling water for 2 minutes only. Rinse and drain.
  4. Put the courgette and onion into a large bowl and add the sweet potato slices. In a small bowl, mix the yogurt, tandoori masala, chilli powder and salt together and pour this all over the veg. Stir to make sure the veg are well covered with the marinade.
  5. Preheat your barbecue or grill. Take the skewers and thread the veg on to them as you like. Brush a little oil over the top. When the barbecue or grill is hot, cook for 20 minutes, turning occasionally, until golden.

  6. In a small bowl, mix the dressing ingredients. Spread the bulgur wheat on a serving platter, lay the skewers on top and drizzle over the dressing to serve. These are best eaten immediately.