This vegetarian version of a Pakistani skewered chicken dish is made with "meaty" portobello mushrooms. It can also be prepared on the grill. Remember to soak the wooden skewers for 30 minutes to prevent burning.
1/2 cup soft silken tofu or low-fat yogurt
2 tablespoons olive oil
1 tablespoon ground coriander
1-1/2 tablespoons freshly squeezed lemon juice
2 teaspoons finely grated fresh ginger
1 teaspoon minced fresh garlic
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon ground cardamom
1 pound small portobello mushroom caps (see note*)
1 large onion, quartered and separated
1 green bell pepper, cut into 2-inch pieces
Approximately 12 wooden skewers, soaked in water for 30
In a large bowl, combine the tofu, oil, coriander; lemon juice, ginger; garlic, cinnamon, salt, cayenne, and cardamom, and mix until well blended. Add the mushrooms, onion, and bell pepper pieces and toss to coat well. Cover the mixture and refrigerate for 1 hour. Preheat the broiler. Thread the mushrooms, onion, and bell pepper pieces onto the wooden skewers. Broil until softened, about 5 to 7 minutes, brushing frequently with the remaining marinade and turning once. Serve immediately.
*Note: Try to find mushrooms that are approximately 2 inches in diameter. If only the larger portobello mushrooms are available, they may be quartered.
Some Like It Hot:
200 Spicy Vegetarian Recipes from Around the World
by Robin Robertson
A Plume Trade Paperback Original
Publication Date: September 1, 1998
Recipes Reprinted by permission.
This page created October 1998
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