- Recipes
Egg kebabs in a green chutney marinade on skewers with mushrooms, red pepper, red onion and zucchini served on a bed of basmati rice.
- Serves : 4
- Prep Time: 35 min
- Cook Time: 10-15 min
Ingredients
4
2
½
½
½
8
hard-cooked eggs, peeled, cut in half (cross-cut)
medium cremini mushrooms, quartered
medium red onion, cubed
medium zucchini, cubed
red pepper (or capsicum), cubed
bamboo skewers, soaked in water for at least 15 minutes
Hariyali Marinade:
1 cup (250 ml)
1 cup (250 ml)
½ cup (125 ml)
¼ cup (60 ml)
3
1 inch
½
2 tbsp. (30 ml)
2 tsp. (10 ml)
½ tsp. (2.5 ml)
1 tsp. (5 ml)
¼ tsp. (1.25 ml)
¼ tsp. (1.25 ml)
coriander leaves
mint leaves
baby spinach
fenugreek leaves (fresh methi)
garlic cloves
piece fresh ginger
small green chili (optional)
oil
lemon juice
salt (or to taste)
coriander powder
cumin seeds
turmeric powder
METHOD OF PREPARATION:
Step 1
In a food processor, combine hariyali marinade ingredients together.
Step 2
Coat mushrooms, red onion, zucchini, red pepper and eggs with marinade and store in refrigerator for 20 minutes.
Step 3
Thread marinated vegetables and egg on soaked bamboo skewers.
Step 4
Preheat BBQ to medium-high. Grill the kebabs, turning until the egg and vegetables have grill marks, about 3-4 minutes. Serve on a bed of basmati rice for a complete meal.
Tip
You can cook the egg kebabs in a non-stick skillet over the stovetop, indoor grill or bake in oven.
