Dairy-Free Tandoori Mixed Grill

Fire up the grill and dive into the bold, smoky flavors of this **Dairy-Free Tandoori Mixed Grill**, a vibrant blend of marinated proteins and charred vegetables that’s perfect for any occasion. Featuring tender chicken, juicy shrimp, and protein-packed tofu, all coated in a rich tandoori-spiced coconut yogurt marinade, this recipe caters to diverse tastes while remaining completely dairy-free. Colorful bell peppers, zucchini, and red onion add a fresh, caramelized crunch, making each skewer a feast of textures and flavors. Whether grilled to perfection or roasted in the oven, this dish is an easy, crowd-pleasing centerpiece for your next barbecue or weeknight dinner. Garnished with fresh cilantro and an optional kick of green chili, serve these skewers with dairy-free mint chutney or warm flatbreads for an irresistible meal packed with Eastern-inspired flair.

Nutriscore Rating: 74/100

Prep Time:40 mins

Cook Time:25 mins

Total Time:65 mins

Servings: 4

Ingredients

• 500 grams Boneless skinless chicken thighs or breasts
• 300 grams Firm tofu (pressed and cut into cubes)
• 300 grams Large shrimp (peeled and deveined)
• 2 pieces Bell peppers (assorted colors, cut into chunks)
• 1 piece Red onion (cut into thick wedges)
• 1 piece Zucchini (sliced into thick rounds)
• 4 cloves Garlic cloves (minced)
• 2 tablespoons Fresh ginger (grated)
• 200 grams Coconut yogurt (unsweetened)
• 2 tablespoons Lemon juice
• 3 tablespoons Tandoori spice mix (store-bought or homemade)
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 1.5 teaspoons Sea salt
• 0.5 teaspoons Black pepper
• 3 tablespoons Olive oil
• 2 tablespoons Fresh cilantro (chopped, for garnish)
• 1 piece Green chili (optional, finely chopped)
• 12 pieces Wooden skewers (soaked in water for 30 minutes)

Directions

Step 1

Press the tofu to remove excess moisture. Cut into cubes and set aside.

Step 2

In a large bowl, whisk together coconut yogurt, lemon juice, garlic, ginger, tandoori spice mix, turmeric, cumin, smoked paprika, sea salt, and black pepper to create the marinade.

Step 3

Divide the marinade evenly into three separate bowls. Add the chicken to one bowl, shrimp to another, and tofu to the third. Toss each protein to ensure it is fully coated. Cover and refrigerate for at least 30 minutes (or up to overnight).

Step 4

In a separate bowl, toss the vegetables (bell peppers, red onion, and zucchini) with olive oil, a pinch of sea salt, and smoked paprika. Set aside.

Step 5

Preheat a grill or oven to 200°C (400°F). If using oven, line a baking sheet with aluminum foil or parchment paper.

Step 6

Thread the chicken, shrimp, tofu, and vegetables onto the soaked skewers, alternating for variety.

Step 7

Grill the skewers over medium-high heat for 4-5 minutes per side, or until the proteins are fully cooked (shrimp should be pink and opaque, chicken should reach an internal temperature of 75°C or 165°F). If using the oven, bake for 20-25 minutes, turning halfway through.

Step 8

Transfer skewers to a serving platter and garnish with fresh cilantro and optional green chili for added spice.

Step 9

Serve immediately with a side of dairy-free mint chutney or flatbreads.

Nutrition Facts

Serving size	(2093.7g)

Amount per serving	% Daily Value*
Calories	2397.0

Total Fat 100.5g	0%
Saturated Fat 25.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1010.9mg	0%
Sodium 5194.9mg	0%
Total Carbohydrate 91.9g	0%
Dietary Fiber 25.8g	0%
Total Sugars 26.6g
Protein 287.0g	0%

Vitamin D 35IU	0%
Calcium 2478.7mg	0%
Iron 23.0mg	0%
Potassium 4534.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.4%

Protein: 47.4%

Carbs: 15.2%