Hariyali Grilled Egg Kebabs on Basmati Rice

Serves 4
Prep Time 35 min
Cook Time 15 min
Print Recipe
Egg kebabs in a green chutney marinade on skewers with mushrooms, red pepper, red onion and zucchini served on a bed of basmati rice.

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.

Paperclip IconTips

You can cook the egg kebabs in a non-stick skillet over the stovetop, indoor grill or bake in oven.

Nutrition Facts

Per serving
Calories344
Fat13 g
Saturated Fat2 g
Trans Fat0 g
Carbohydrate48 g
Fibre4 g
Sugars2 g
Protein11 g
Sodium390 mg