Saturday, May 16, 2015

Tandoori Shrimp-Kebabs

Here's a new recipe for some Indian inspired shrimp-kebabs that you could prep in the oven or on the bbq for summer.

get 'em while they're hot!

I've been on a mission in recent weeks to clear out my cupboards. Something about winter has us buying all sorts of stuff for hibernation, and now I'm trying to use as much of it as I can in meals before we do a full shop again.

I found a bottle of VH Tandoori Cooking Sauce at the back of my fridge, and had an idea for these kebabs, enhancing the sauce, baking the vegetables, and enjoying some delicious shrimp.

And so, my Tandoori Shrimp-Kebabs were born.

This recipe makes about 10 kebabs, with some leftover sauce. It's very easy to double, or triple, you just need to consider your cooking space.

Tandoori Shrimp-Kebabs (yield 9 kebabs)


  • approx 30 (31/40) cooked Black Tiger Shrimp
  • 1 large red pepper
  • 1 large green pepper
  • 1 medium green chille pepper
  • 1/2 medium yellow onion
  • 1/2 cup Tandoori Cooking Sauce
  • 1 tbsp Madras Spice Blend
  • 1 tsp cayenne pepper

1) Before you start prepping your food, soak your kebab sticks in water. This will stop them from drying out while cooking, prevent splintering, and make it easier to get your food on and off the kebab. Do this for about 30 minutes

2) Prep your Kebab ingredients. Make sure shrimp is fully cooked and tails are removed. Chop your peppers into approx 1" square segments, do the same with your onion. I actually left my onion together for when I was making the kebabs, adding the segments a few layers at a time.

3) With all your stuff ready, and your kebab sticks ready, slide the food on! Make sure to spear the shrimp at the thickest point so it's secure, and get a good mix of your veggies on there. No two kebabs should look alike! 

You may want to add additional things to these kebabs. I would recommend thin slices of fresh ginger, pineapple, or something else with a sweet but cutting taste to go with the spice of the sauce.

4) Time to make your sauce. I cheated a bit on this one and chose not to make a tandoori-style sauce (I don't have mine quite right yet). I find tandoori pretty sweet, so I enhanced by mixing in 1 tbsp of my Madras spice blend, and 1 tsp of cayenne pepper.

This made it kind of spicy, and offset the sweet tandoori flavour a bit, which was perfect!

5) Preheat the oven to 350 and move your rack to the top of the oven. Place your kebabs in a large baking dish (try to make 1 layer) and pour the sauce over top. Place in your oven and cook 20 minutes, turning the kebabs half way through. Just before serving, blast the Kebabs under the broiler for 3-5 minutes

That's it! you're ready!

I served my kebabs with a side of basmati rice, as well as two dipping sauces: tamarind and spiced mint.

Eat and enjoy! But be sure to have a glass of water on hand, these kebabs have kick!