Curry Flair Vegetable & Tofu Kebabs

Potatoes, mushrooms, peppers, onions, and tofu are coated in a creamy Curry Flair yogurt marinade and cooked until golden and flavorful. Perfect for meal prep, summer cookouts, or an easy vegetarian dinner.

Serves 4; Ready in 30 minutes

Ingredients

For the Kebabs

• 12-16 oz baby potatoes

• 1 large red onion, cut into wedges

• 2 bell peppers cut into chunks

• Thank 8 oz muchrooms

• 14 oz extra-firm tofu, pressed and cubed

For the Marinade

• ¾ cup plain Greek yogurt

• 1.5 tbsp Curry Flair

• 1 tbsp olive oil

• 1 tsp salt

• 1 tsp ginger, grated

• 1 tsp garlic, minced

• 1 tsp salt

• Squeeze lemon or lime juice

• Optional Finishing Touch: Flavor Pop or Das Curry Haus for extra depth and brightness.

Instructions

1. Parboil potatoes in salted water for 8-10 minutes, until just fork tender. Drain and cool slightly. Cut in half if medium size, leave whole if small; and quartered if large.

2. Marinate the chicken: In a bowl, mix chicken with the marinade ingredients until well coated. Let sit for at least 20-30 minutes (up to overnight).

3. Prepare the vegetables: Toss vegetables of choice with olive oil, Curry Flair, salt/pepper.

4. Assemble the sheet pan: Line sheet pan with parchment paper. Spread vegetables evenly on a baking sheet. Add the marinated chicken, spacing everything out in a single layer.

5. Roast: Bake 25-30 minutes, or until the chicken is cooked through and vegetables are tender and slightly caramelized.

6. Serve: Squeeze fresh lemon juice over the top and garnish with cilantro before serving.

   Finish with

   A light sprinkle of Das Curry Haus adds warmth and depth.
   For a brighter finish, reach for Flavor Pop.