Indian Mango-BBQ Veggie Skewers
over Zesty Basmati Rice
Cooking time
25 minutes
Servings
2/4
Calories
470 /serving
Classic BBQ sauce gets an Indian spin from mango chutney for a warm-weather veggie supper. Meaty portobello mushrooms, zucchini and onion grill to just-tender in ginger-forward spices and a sweet glaze. The brochettes rest over basmati rice fragrant with fresh lime.
We will send you:
- 2 Green zucchini
- 1 Lime
- 3 Portobello mushrooms
- 1 Onion (or shallot)
- 160g Basmati rice
- 30g Mango chutney
- 30ml BBQ sauce
- 6 Bamboo skewers
- 8g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)
Contains: Mustard
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Zester
BBQ
Basting brush
Total Fat
6 g
Saturated Fat
1 g
Sodium
840 mg
Total Carb
97 g
Sugars
20 g
Protein
11 g
Fibre
8 g
Preparation
Cook the rice
- Heat the BBQ on high, making sure to oil the grill first.
- Zest the lime.
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat, add the lime zest and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Place the skewers in a shallow bowl; cover with water.
- Quarter the lime.
- Cut the zucchini crosswise into ½ inch pieces. In a medium bowl, toss with a drizzle of oil, ½ the spices and S&P.
- Large-dice the mushrooms. In a second medium bowl, toss with a drizzle of oil, the remaining spices and S&P.
- Halve, peel and large-dice the onion.
- In a small bowl, combine the BBQ sauce and mango chutney.
Prepare the skewers
- Drain the skewers and thread each one with the zucchini, mushrooms and onion, alternating between each, leaving 1-inch free on the bottom.
Grill the skewers
- Add the skewers to the BBQ and grill, brushing with the mango-BBQ sauce, 7 to 9 min., until tender and beginning to brown.
Plate your dish
- Divide the rice between your plates.
- Top with the skewers.
- Garnish with the lime wedges. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
