Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 0.5 cup of Greek yogurt, 1 tablespoon of ginger-garlic paste, 2 tablespoons of lemon juice, 2 tablespoons of tandoori masala powder, 0.5 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.

2. 2

   Add the drained and rinsed chickpeas from 2 cans, 2 bell peppers cut into 1-inch pieces, and 1 medium red onion cut into wedges to the yogurt mixture and toss gently to coat all the ingredients evenly.

3. 3

   Marinate the mixture for at least 30 minutes in the refrigerator, or up to 2 hours for deeper flavor.

4. 4

   Preheat your tandoor or oven to 400°F (200°C) and thread the marinated chickpeas and vegetables onto skewers, alternating the pieces.

5. 5

   Brush the skewers with 1 tablespoon of vegetable oil and place them directly into the tandoor or onto a baking sheet in the oven, cooking for 15-20 minutes until the vegetables are tender-crisp and the chickpeas are slightly browned, turning once halfway through.

6. 6

   Carefully remove the skewers from the tandoor or oven and let them rest for 2 minutes before serving.

7. 7

   Garnish the cooked skewers with 2 tablespoons of fresh chopped cilantro before serving.