- Recipes
Grilled Egg Kebabs on Basmati Rice
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: 15 min
Ingredients
- 4 hard boiled eggs, peeled, cut in half (cross-cut)
- 2 medium cremini mushrooms, quartered
- 1/2 medium red onion, cubed
- 1/2 medium zucchini, cubed
- 1/2 red pepper (or capsicum), cubed
- 8 bamboo skewers, soaked in water for at least 15 minutes
Marinade
- 1 cup (250 mL) coriander leaves
- 1 cup (250 mL) mint leaves
- 1/2 cup (125 mL) baby spinach
- 1/4 cup (60 mL) fenugreek leaves (fresh methi)
- 3 garlic cloves
- 1 one inch piece fresh ginger
- 1/2 small green chili (optional)
- 2 tbsp (30 mL) oil
- 2 tsp (10 mL) lemon juice
- 1/2 tsp (2.5 mL) salt (or to taste)
- 1 tsp (5 mL) ground coriander
- 1/4 tsp (1.25 mL) cumin seeds
- 1/4 tsp (1.25 mL) ground turmeric
Instructions
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.
Notes
You can cook the egg kebabs in a non-stick skillet over the stovetop, indoor grill or bake in oven.
