Details
Prep Time: 10 minutes
Cook Time: 8 minutes
Ready In: minutes
Cuisine: American
Categories: Grilling Time, Vegetables, Vegetarian
Yields or Serves: 4
Rating:
[Total: 1 Average: 5/5]
Tags: Bamboo Skewers, Cilantro, Coriander, Fruit, Garam Masala, Garlic, Gracious Vintage, Grilling, Kabobs, Kosher Salt, Olive Oil, Pepper, Radish Kabobs, Radishes, Red Wine Vinegar, Salt, Side Dishes, Skewers, Summer, Tiny New York Kitchen, Vegetable Kabobs, Vegetables, Vegetarian, Victoria Hart Glavin, Yogurt
This summer, expand your grilling horizons. Fruit and vegetables have a place on the grill as well.
- 16 Radishes
- Bamboo Skewers (Soaked)
- 1 Tablespoon Olive Oil
- 1 Teaspoon Garam Masala Blend
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- Yogurt Sauce
- 1/2 Cup Fresh Cilantro
- 1 Garlic Clove
- 1/3 Cup Plain Yogurt
- 2 Tablespoons Olive Oil
- 2 Teaspoons Red Wine Vinegar
- 1/2 Teaspoon Ground Coriander
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- Set grill to medium.
- Trim radishes and cut into halves. Thread 4 to 5 radish halves onto skewers. Coat with 1 tablespoon olive oil. Sprinkle with garam masala, kosher salt and pepper.
- Place skewers on grill and cover. Cook 8 minutes until mostly tender. Turn occasionally.
- To make yogurt sauce: In food processor, pulse cilantro and garlic until finely chopped. Add yogurt, olive oil, vinegar, and coriander. Pulse until smooth. Season with kosher salt and pepper.
- Remove skewers from grill and serve with yogurt sauce.
- Serves 4
- Prep Time: 10 Minutes Cook Time: 8 Minutes Total Time: 18 Minutes
- “Work With What You Got!”
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