World Vegan Month: Quick Tandoori Kebabs

Missing a Saturday takeaway treat? BOSH have got you covered! Treat yourself to these delicious (and super speedy!) tandoori kebabs this weekend, courtesy of the latest BOSH cookbook, Speedy BOSH!

 

Henry’s mum showed him how to make a tandoori mix many years ago, way before he went plant-based. It’s all about good-quality yoghurt and wonderful spices (and if you want a shortcut you can even buy ready-made tandoori spice). For this recipe, we’re using our own spice mix alongside plant-based chick’n’ chunks to create a wonderful kebab-shop-style kebab with a delicious mint raita. Get your grill hot hot HOT, to mirror the tandoor oven, and get ready for a marinaded masterpiece of a fakeaway!

 

You will need:

500g plant-based chick’n chunks

2 limes

For the marinade

1 garlic clove

thumb-sized piece of fresh ginger

200g coconut yoghurt

1 tbsp tomato purée

1 tbsp garam masala

2 tsp hot smoked paprika

1 tsp ground cumin

1 tsp ground turmeric

1 tsp salt

For the raita

½ cucumber

handful of fresh mint leaves

150g coconut yoghurt

salt and black pepper

 

To serve:

4 dairy-free naans, chapatis or rotis

3 spring onions

handful of fresh coriander

1 tsp chilli flakes (optional)

 

Method:

Preheat grill to high • Microplane or fine grater • Line a baking tray with wet baking paper

Make the marinade • Peel and grate the garlic and ginger into a bowl • Add the remaining ingredients for the marinade and mix well

Marinate the chick’n • Add the chick’n chunks to the marinade and toss to coat • Tip the contents of the bowl onto the lined baking tray • Slice the limes in half and put them on the side of the tray, cut-sides up • Grill for 10 minutes, turning the pieces halfway through cooking, until golden and charred in places

Make the raita • Halve the cucumber lengthways, then remove the watery seeds with a teaspoon and discard • Grate the remaining cucumber into a bowl • Chop the mint and add it to the bowl • Add the coconut yoghurt and mix to combine • Season with salt and black pepper

Heat the breads • Warm or toast the bread in the microwave or a pan • Slice the spring onions

Serve • Spread a spoonful of the raita over each of the breads • Top with the tandoori chick’n • Squeeze a half of grilled lime over each • Finish with coriander leaves and sliced spring onion • Add a pinch of chilli flakes, if using

 

Et voilà! A quick and simple plant-based meal that tastes utterly delicious. Enjoy!

For this and more, check out the BOSH! library here.

 

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