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In this healthy vegetarian kebab recipe, herbed yogurt does double duty as a marinade and dipping sauce. Serve with couscous or quinoa and a green salad.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2016

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine yogurt, lemon zest and juice, oregano (and/or marjoram), garlic, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Transfer 1/2 cup of the mixture to a small bowl and refrigerate until ready to use.

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  • Add tofu to the remaining yogurt mixture and stir to coat. Let marinate at room temperature for 20 minutes or refrigerate for up to 1 day.

  • Preheat grill to high.

  • Toss bell pepper and onion in a large bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Thread the marinated tofu, pepper and onion pieces alternately onto eight 8- to 10-inch skewers.

  • Reduce grill heat to medium. Generously oil the grill rack (see Tip). Grill the skewers, turning once, until the tofu is lightly browned and the vegetables are tender-crisp, 6 to 8 minutes per side. Serve with the reserved yogurt sauce for dipping.

Tips

Make Ahead Tip: Marinate tofu (Step 2) for up to 1 day in the refrigerator; refrigerate yogurt dipping sauce separately.

Equipment: Eight 8- to 10-inch skewers

An oiled grill rack keeps your food from sticking. Once your grill is good and hot, dip a folded paper towel in a little oil, hold it with tongs and rub it over the rack.

Nutrition Facts

224 calories; protein 14.1g; carbohydrates 12.9g; dietary fiber 2.8g; sugars 7.1g; fat 13.3g; saturated fat 2.3g; cholesterol 3.7mg; vitamin a iu 253.6IU; vitamin c 41.3mg; folate 17.2mcg; calcium 213.4mg; iron 1.9mg; magnesium 19.9mg; potassium 280.1mg; sodium 485.8mg; thiamin 0.1mg.
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
06/08/2016
How to prepare tofu No where on here does it state that the tofu needs to be pressed and drained for 30min-1 hour. If I didn't eat tofu on a regular basis this recipe would be a disaster. Read More