Vegan Tandoori Kebabs with Avocado Dip
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Vegan Tandoori Kebabs with Avocado Dip

Recipe by Goodlife
Servings
+
–

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 pack Goodlife Vegetable Protein Balls

  • 1 large courgette, cut into rounds

  • 1 pinch sea salt

  • 2 ears of corn, cut into thirds

  • 1 Tbsp garam masala

  • 1 tsp ground ginger

  • 1 tsp ground garlic

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 2 Tbsp extra virgin olive oil

  • 2 medium red onions, cut into wedges

  • 1 green pepper

  • 120g cherry tomatoes

  • Juice and zest from 1 lemon

  • Salt and pepper, to taste

  • 1 garlic clove

  • 1 avocado, peeled and destoned

  • 1 Tbsp white wine vinegar

  • Few sprigs chives

Directions

  • Cook the protein balls according to package
  • Place the courgette and sea salt in a small bowl, mix together, and set aside for 10 minutes.
  • Fill a small saucepan with water and bring to a boil. Add the corn and boil for 5
  • Remove the courgette from the bowl and pat dry.
  • In another bowl, mix together the spices and olive oil. Add the onion, pepper, cherry tomatoes, corn, and courgette and toss together to coat.
  • To make the avocado dip, place the remaining ingredients in a blender or food processor and blend until smooth. Season to taste and refrigerate until serving.
  • Remove the protein balls from the oven and add to the vegetable mixture. Toss together, then place on skewers.
  • Heat a griddle pan over high heat and cook the skewers for about 4 minutes on each side, until charred and blistering. Serve with the avocado dip.

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