Home > Vegan comfort food > Quick tandoori vegan kebabs

Quick tandoori vegan kebabs

By: Ian Theasby and Henry Firth

Published: 21 Dec 20
Updated: 25 Mar 24

A tandoori mix is all about good-quality yogurt and wonderful spices. For this recipe, the BOSH duo have used their own spice mix and plant-based chick’n chunks to create a kebab-shop-style dish with a tangy mint raita. Ensure you get your grill hot, hot, HOT, to act like a tandoor oven, and prepare yourself for a marinated masterpiece of a ‘fakeaway’.

This recipe is from Speedy BOSH! by Henry Firth and Ian Theasby (HQ, £22).

Easy

Test kitchen approved

Serves 4
Hands-on time 20 min

This recipe is from Speedy BOSH! by Henry Firth and Ian Theasby (HQ, £22).

Nutrition: per serving

Calories: 308kcals
Fat: 9.5g (2.2g saturated),
Protein: 25.7g
Carbohydrates: 24.1g (5.7g sugars)
Fibre: 11.8g
Salt: 2.8g

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Ingredients

500g plant-based ‘chicken’ chunks (see tip)
2 limes, cut into wedges
4 dairy-free naans, chapatis or rotis, toasted or warmed
Handful fresh coriander
3 spring onions, sliced
1 tsp chilli flakes (optional)

For the marinade

1 garlic clove
Thumb-size piece fresh ginger
200g coconut yogurt
1 tbsp tomato purée
1 tbsp garam masala
2 tsp hot smoked paprika
1 tsp ground cumin
1 tsp ground turmeric
1 tsp salt

For the raita

1⁄2 cucumber, halved lengthways and deseeded
Handful fresh mint leaves, chopped
150g unsweetened coconut yogurt

You’ll also need…

- Baking tray lined with compostable baking paper

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Method

Heat the grill to high. To make the marinade, grate the garlic and ginger into a bowl, then add the remaining ingredients and mix well. Add the ‘chicken’ chunks to the marinade and toss to coat. Tip the contents of the bowl onto the prepared baking tray. Add the limes to the tray, cut-side up. Grill for 10 minutes, turning the pieces halfway through cooking, until golden and charred in places.
For the raita, grate the cucumber into a bowl. Add the mint and coconut yogurt and mix to combine. Season with salt and black pepper.
Spread a dollop of the raita over each warm bread, top with the tandoori pieces and a squeeze of grilled lime, then finish with coriander and spring onions. Add a pinch of chilli flakes, if using.

Nutrition

Nutrition: per serving

Calories: 308kcals
Fat: 9.5g (2.2g saturated),
Protein: 25.7g
Carbohydrates: 24.1g (5.7g sugars)
Fibre: 11.8g
Salt: 2.8g

delicious. tips

For a shortcut you can even buy ready-made tandoori spice. Look for Alt Tender Chickenless pieces or This Isn’t Chicken plant-based Sea-salt & Black Pepper Pieces, from Tesco, larger supermarkets and health food shops.