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Tandoori-Style Shrimp and Mango Kebabs

Serves 8.


    Tandoori-Style Shrimp and Mango Kebabs

    Add a little of the exotic to your dinner table with these delectable Indian-influenced kebabs. The happy yellow hue of the kebabs comes from turmeric, which contains a compound called curcumin. Curcumin has been shown to have powerful antioxidant and anti-inflammatory properties.



    • It’s important to prepare wooden skewers for cooking by submerging them in warm water for about 30 minutes before threading on ingredients. This minimizes the risk of them catching on fire while kebabs are cooking.
    • These kebabs also turn out great cooked under the broiler. Place on a foil-lined baking sheet and broil, flipping over once, until shrimp are cooked through, about 3 minutes per side.

    Tandoori-Style Shrimp and Mango Kebabs


    • 1/2 cup (125 mL) chopped Vidalia onion
    • Juice of 1 lemon
    • 2 garlic cloves, minced
    • 1 tsp (5 mL) minced fresh ginger
    • 1 Tbsp (15 mL) grapeseed oil
    • 2 tsp (10 mL) ground turmeric
    • 2 tsp (10 mL) garam masala
    • 1 tsp (5 mL) sweet paprika
    • 1/2 tsp (2 mL) ground coriander
    • 1/2 tsp (2 mL) ground cumin
    • 1/2 tsp (2 mL) cayenne pepper
    • 1/2 tsp (2 mL) sea salt
    • 3/4 cup (180 mL) plain Greek yogurt
    • 1 lb (450 g) large shrimp, peeled and deveined
    • 2 zucchinis, each about 1 in (2.5 cm) in diameter, sliced into 3/4 in (2 cm) rounds
    • 1 large red pepper, trimmed, seeded, and cut into 3/4 in (2 cm) chunks
    • 1 ripe Kent mango, peeled, seed removed, and cut into 1 in (2.5 cm) chunks
    Minty Raita
    • 1/2 English cucumber, grated, and excess water squeezed out
    • 1 cup (250 mL) plain Greek yogurt
    • 1 1/2 Tbsp (22 mL) finely chopped fresh mint leaves
    • 1 Tbsp (15 mL) lemon juice
    • 1/4 tsp (1 mL) ground cumin
    • 1/2 tsp (2 mL) sea salt
    • 1/2 jalapeno pepper, seeded, and finely chopped (optional)


    Per serving:

    • calories144
    • protein17g
    • fat3g
      • saturated fat0g
      • trans fat0g
    • carbohydrates12g
      • sugars7g
      • fibre2g
    • sodium397mg



    In blender or food processor, blend onion, lemon juice, garlic, ginger, oil, turmeric, garam masala, paprika, coriander, cumin, cayenne, salt, and yogurt until smooth. Divide marinade between 2 airtight containers and add shrimp to one and zucchini and red peppers to the other. Toss to coat in sauce before covering each container and refrigerating, allowing shrimp and vegetable to marinate for at least 2 hours and up to 8 hours.


    Meanwhile, make raita by placing all ingredients in bowl and stirring until well combined. Transfer to serving bowl and refrigerate until ready to use.


    Preheat grill over medium heat.


    Remove shrimp and vegetables from marinade and allow excess to drip off. Shrimp and vegetables should be coated but not gloppy. Thread shrimp, zucchini, peppers, and mango onto 8 - 9 in (23 cm) presoaked wooden or metal skewers. Grill, turning a couple of times to ensure they donu2019t burn, until shrimp are cooked through and vegetables are tender, about 4 to 5 minutes total. Serve warm with steamed brown basmati rice and Minty Raita.


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    This recipe is part of the Pick-Up Sticks collection.



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