Jamie Oliver’s Tandoori Veggie Skewers

Give veggie skewers a tandoori makeover for a deliciously quick lunch or dinner. Simply skewer them up, pop them under the grill, then pile them high. Scale it up or down and make it work for you.

Difficulty
Spice Level
Total Time
35Mins

Ingredients

Serves 2

 

  • 1 red onion
  • 250g mixed mushrooms
  • 6 cherry tomatoes
  • 1½ tablespoons Patak’s Tandoori Paste Marinade
  • ½ a bunch of fresh mint (15g)
  • 200g natural yoghurt
  • 170g self-raising flour
  • 1 clove of garlic
  • olive oil
  • red wine vinegar

Method

  1. Preheat the oven to 200°C. You need 2 skewers for this recipe, if using wooden ones, soak them first.
  2. Peel and halve the onion and set aside 1 half for later. Cut the other half into quarters and separate into petals. Place in a large bowl with the mushrooms (halving any larger ones), cherry tomatoes and rub with 1 tablespoon of olive oil and the Patak’s Tandoori Paste Marinade. Thread the veg onto skewers, then transfer to a non-stick baking tray and cook in the oven for 20 minutes, until gnarly, turning halfway.
  3. Finely slice the remaining onion, place in a small bowl and mix with 1 tablespoon of red wine vinegar and a pinch of sea salt, then set aside.
  4. Finely chop the mint leaves (reserving a few baby ones for later) and mix with 4 tablespoons of the yoghurt in a small bowl. Season to perfection with sea salt and black pepper.
  5. To make the flatbreads, mix together the flour, remaining 150g yoghurt and a pinch of salt with a fork in a medium bowl. Use your hands to gently knead into a ball of dough. Halve, then roll out each piece on a flour-dusted surface into two flatbreads around 1cm thick.
  6. Peel and finely slice the garlic, place in a small frying pan with 1 tablespoon of olive oil and fry for 1 minute until golden. Remove from the heat and set aside.
  7. Place a large frying pan on a medium heat. Once hot, add the flatbreads and cook for 2 to 3 minutes on each side until golden and puffed up. (You may have to do one at a time, depending on the size of your pan.)
  8. Brush with the garlic oil.
  9. Transfer the flatbreads to plates, top with the veggie skewers, drizzle with the minty yoghurt and scatter over the pickled onions and reserved mint leaves. Serve with a fresh crunchy salad on the side, if you like.