Intro

BABY POTATO AND VEGETABLE KEBAB RECIPE (#14365)

Prep Time : 2 Hour , 15 Min
Cooking Time : 15 Min
Resting Time : 2 hour , 30 Min

Set Ingredient

4

The ingredients quantity can be set as per your serving requirements. We recommend you set before you start cooking.

Serves
4
Serves

Step 1 / 10

4

Cut the extra firm tofu into desired shape.

Tofu

500 Grams

Step 2 / 10

4

Then cut the zucchini, white mushroom, green capsicum and red bell pepper into bite-sized pieces.

Zucchini

2 Number

White mushrooms

5 Number

Green Capsicum

1 Number

Red bell peppers

1 Number

Step 3 / 10

4

Cut the red onion into bite-sized pieces.

Red Onion

1 Number

Step 4 / 10

4

In a medium sized bowl, add honey, barbecue sauce, soy sauce, garlic powder, olive oil and sugar.

Honey

1/4 Cup

Barbecue sauce

2 Tablespoon

Soy sauce

3 Tablespoon

Garlic powder

1 Pinch

Olive oil

1/2 Tablespoon

Sugar

1 Tablespoon

Step 5 / 10

4

Mix well.

Step 6 / 10

4

To this marinade, add the chopped vegetables, baby potatoes and tofu.

Baby potatoes

1/2 Kilograms

Step 7 / 10

4

Fold and combine to coat the vegetables well. Refrigerate for 1 to 2 hours.

Step 8 / 10

4

Thread the vegetables onto skewers.

Step 9 / 10

4

Brush the grill pan with oil and cook the vegetables for 3 minutes or until cooked well.

Step 10 / 10

4

Serve warm.

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BABY POTATO AND VEGETABLE KEBAB RECIPE


Prep Time : 2 Hour , 15 Min
Cooking Time : 15 Min
Resting Time : 2 hour , 30 Min