Recipes
Hariyali 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
Ingredients
- 4 hard boiled eggs, peeled, cut in half (cross-cut)
- 2 medium cremini mushrooms, quartered
- ½ medium red onion, cubed
- ½ medium zucchini, cubed
- ½ red pepper (or capsicum), cubed
- 8 bamboo skewers, soaked in water for at least 15 minutes
Hariyali Marinade
- 1 cup (250 mL) coriander leaves
- 1 cup (250 mL) mint leaves
- ½ cup (125 mL) baby spinach
- ¼ cup (60 mL) fenugreek leaves (fresh methi)
- 3 garlic cloves
- 1 one inch piece fresh ginger
- ½ small green chili (optional)
- 2 tbsp (30 mL) oil
- 2 tsp (10 mL) lemon juice
- ½ tsp (2.5 mL) salt (or to taste)
- 1 tsp (5 mL) ground coriander
- ¼ tsp (1.25 mL) cumin seeds
- ¼ 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.
Tips
You can cook the egg kebabs in a non-stick skillet over the stovetop, indoor grill or bake in oven.
Nutrition Facts
Per serving | |
---|---|
Calories | 344 |
Fat | 13 g |
Saturated Fat | 2 g |
Trans Fat | 0 g |
Carbohydrate | 48 g |
Fibre | 4 g |
Sugars | 2 g |
Protein | 11 g |
Sodium | 390 mg |