Tandoori-Style Shrimp and Mango Kebabs - alive magazine

Name: Tandoori-Style Shrimp and Mango Kebabs - alive magazine
Ingredients: 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; 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 jalapeno pepper, seeded, and finely chopped (optional)

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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…

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Ingredients

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
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 jalapeno pepper, seeded, and finely chopped (optional)