Tandoori Grilled Carrot Skewers

Tandoori Grilled Carrot Skewers

Charred carrots soak up a tangy yogurt-spice marinade before hitting the grill.

Total 2 hr 30 min Makes 4 servings Calories 145/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

Baby carrots are parboiled until just tender, then coated in a tandoori yogurt marinade loaded with ginger, garlic, and warm spices before grilling to a smoky char. The result is a side dish with tender interiors and blistered, spiced edges, well suited to summer cookouts or as a vegetarian centerpiece alongside rice and naan.

Ingredients

  • 1 1/2 pounds whole baby carrots, peeled
  • 1 cup plain whole-milk yogurt
  • 2 tablespoons tandoori masala spice blend
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon lemon juice
  • 1 tablespoon vegetable oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons fresh cilantro, chopped, for garnish
  • 1 lemon, cut into wedges

Method

  1. Bring a 6-quart saucepan of salted water to a boil and add the peeled baby carrots.

  2. Parboil the carrots until just tender but still firm, about 5 minutes, then drain and pat dry.

  3. In a large bowl, whisk together the yogurt, tandoori masala, garlic, ginger, lemon juice, oil, salt, smoked paprika, and cayenne.

  4. Add the parboiled carrots to the marinade and toss until evenly coated.

  5. Cover and refrigerate the carrots in the marinade for at least 2 hours, or up to overnight.

  6. Preheat a grill to medium-high heat, about 450°F, and lightly oil the grates.

  7. Thread the marinated carrots onto metal skewers, piercing lengthwise through the center.

  8. Grill the skewers, turning occasionally, until charred in spots and heated through, about 10 to 12 minutes.

  9. Transfer skewers to a platter, sprinkle with chopped cilantro, and serve with lemon wedges.

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    Tandoori Grilled Carrot Skewers

    Baby carrots are parboiled until just tender, then coated in a tandoori yogurt marinade loaded with ginger, garlic, and warm spices before grilling to a smoky char. The result is a side dish with tender interiors and blistered, spiced edges, well suited to summer cookouts or as a vegetarian centerpiece alongside rice and naan.

    2 hr 30 min 4 servings 145 cal

    Ingredients

    • 1 1/2 pounds whole baby carrots, peeled
    • 1 cup plain whole-milk yogurt
    • 2 tablespoons tandoori masala spice blend
    • 1 tablespoon garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 1 tablespoon lemon juice
    • 1 tablespoon vegetable oil
    • 1 teaspoon kosher salt
    • 1/2 teaspoon smoked paprika
    • 1/4 teaspoon cayenne pepper
    • 2 tablespoons fresh cilantro, chopped, for garnish
    • 1 lemon, cut into wedges

    Method

    1. 1

      Bring a 6-quart saucepan of salted water to a boil and add the peeled baby carrots.

    2. 2

      Parboil the carrots until just tender but still firm, about 5 minutes, then drain and pat dry.

    3. 3

      In a large bowl, whisk together the yogurt, tandoori masala, garlic, ginger, lemon juice, oil, salt, smoked paprika, and cayenne.

    4. 4

      Add the parboiled carrots to the marinade and toss until evenly coated.

    5. 5

      Cover and refrigerate the carrots in the marinade for at least 2 hours, or up to overnight.

    6. 6

      Preheat a grill to medium-high heat, about 450°F, and lightly oil the grates.

    7. 7

      Thread the marinated carrots onto metal skewers, piercing lengthwise through the center.

    8. 8

      Grill the skewers, turning occasionally, until charred in spots and heated through, about 10 to 12 minutes.

    9. 9

      Transfer skewers to a platter, sprinkle with chopped cilantro, and serve with lemon wedges.