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Colourful skewers of peppers, cauliflower, aubergine and onion, coated in warming spices and roasted until charred at the edges. Dunk them in a cool, creamy yoghurt dip for a veggie side that steals the show.
8 skewers. If you're using wooden ones, soak them in water for 20 minutes first so they don't burn.
1.
Heat the oven to 220°C (200°C fan) and line a baking tray with baking paper.
2.
Mix all the spices and the salt together, and set aside a pinch of the mix for the dip. Stir the rest into the oil in a large bowl.
3.
Add the vegetables and tofu (if using), and then toss until evenly coated.
4.
Thread the vegetables and tofu (if using) onto the skewers, alternating them, and lay them on the tray.
5.
Roast for 25–30 minutes, turning halfway, until tender and charred at the edges.
6.
Meanwhile, stir the reserved spice mix into the yoghurt.
7.
Serve the kebabs with the dip.
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Storage information
Leftover kebabs can be cooled, covered and refrigerated for up to 2 days, then reheated in a hot oven for 10 minutes until piping hot. Keep the dip covered in the fridge for up to 2 days
Tip
Soak the bamboo skewers in water for 30 mins before using to avoid them from burning easily.
Cost-saving tips
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