Tikka Grilled Vegetable Skewers

Ingredients

• 16 wooden skewers
• 1/2 cup Greek yogurt or dairy-free yogurt
• 4 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon ground Kashmiri pepper
• 1 tablespoon fresh lime juice
• 1 tablespoon grated fresh ginger
• 2 garlic cloves (, finely minced or crushed)
• 1 teaspoon garam masala
• 1/2 teaspoon kosher or fine sea salt
• 1 yellow squash (, cut into 1-inch pieces)
• 1 zucchini (, cut into 1-inch pieces)
• 8 ounces white button mushrooms (, ends trimmed and wiped clean)
• 2 red (, yellow, or orange bell peppers, cut into 1-inch chunks)
• 1 small red onion (, peeled, cut in half horizontally, and then each half cut into thirds)
• 1 pint cherry tomatoes
• Vegetable oil

Instructions

1. 1

   Soak skewers in water for at least 30 minutes.

2. 2

   In a mixing bowl, combine yogurt, olive oil, honey, Kashmir pepper, lime juice, ginger, garlic, garam masala, and salt. Add the vegetables, stir gently to coat. Cover with plastic wrap and refrigerate for 30 minutes to 2 hours.

3. 3

   Tread the vegetables on skewers and place on a sheet pan or baking dish.

4. 4

   Prepare grill for direct heat and preheat to medium. Oil the grates.

5. 5

   Place skewers on the grill. Grill, turning every 2–3 minutes. Cook until the vegetables are tender, 8–10 minutes.