Vegan Tandoori Kebabs with Avocado Dip

A delicious taste of travel at home, these vegan tandoori kebabs (adapted from a recipe by Goodlife) are perfect for al fresco dining this summer. Made with Goodlife veggie protein balls, they pack a plant-protein punch!

Top tip: make any leftover marinated veg into a tasty curry by adding them to a pan with a tin of tomatoes and some coconut milk. Simply cook until thick and serve with rice or naan.


Vegan Tandoori Kebabs with Avocado Dip

  • Prep Time 10m
  • Cook Time 15m
  • Servings 2-4


  • 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


  • 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.