4 bamboo skewers (about 10 inches long)
1 small head of broccoli
1/2 small head of cauliflower
1 small red onion, cut into 4 wedges
1 large tomato, cut into 4 wedges
for marinade
3 tablespoons chickpea or garbanzo flour
1/2 cup yogurt
2 tablespoons lemon juice
2 tablespoons avocado oil
1 tablespoon garlic paste
1 tablespoon ginger paste
1 teaspoon garam masala
1 teaspoon paprika
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
Salt (to taste)



Soak bamboo skewers in water for at least 30 minutes, to prevent them from burning on the grill.

Cut the broccoli and cauliflower into large florets. You should have 6 florets each of broccoli and cauliflower.

Bring water to boil in a medium pot. Add salt. Add the broccoli and cauliflower florets. Bring back to a boil. Cook for 20 seconds.

Then turn off heat and drain the broccoli and cauliflower. Rinse under very cold water to stop the cooking.

Pat dry with a towel.

Whisk all marinade ingredients together in a bowl.

Add the broccoli, cauliflower, tomato and onion pieces to the marinade. Mix gently so the marinade coats all the vegetables.

Cover and refrigerate for about 30 minutes.

Heat an outdoor grill to 400.

Skewer the broccoli, cauliflower, onion and tomato pieces. Place on grill and cook till one side of the vegetables is slightly charred, about 1 minute.

Flip the skewers (use tongs) and cook the other side.

( If you don’t have a grill,you cal always broil the skewers in the oven.)Rainbow Banner

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Try This Tandoori Grilled Broccoli & Cauliflower Kebabs Recipe By Dr. Nandi With Your Next Meal!