Tandoori Tofu Kebabs With Mint And Lemon Yogurt

• 2 tablespoons spice tandoori
• 4 tablespoons sunflower oil
• 8 ounces firm tofu pack, cut into 8 cubes
• 1 ear corn husk and silk removed
• 1 onion large, sliced into wedges
• 1 red pepper deseeded and sliced
• 1 green pepper deseeded and sliced
• 1 1/4 cups yogurt
• 4 tablespoons chopped fresh mint
• 1 lemon plus lemon wedges to serve
• 2 tablespoons olive oil

1. Mix the tandoori spice and sunflower oil together then spread over the tofu. Cover and marinate for 40 mins - 1 hour.
2. Cook the corn on the cob in boiling, salted water for 20-25 mins, until tender. Drain and slice the cob into disks using a sharp knife.
3. Preheat the broiler. Alternate threading the onion, peppers, marinated tofu and corn onto wooden skewers. Brush the skewers with the remaining tandoori spiced oil. Place under the broiler for 10-12 mins, turning.
4. Meanwhile, mix the yogurt, mint, lemon zest, lemon juice and 1-2 tbsp olive oil and season. Serve the skewers with mint yogurt and lemon wedges.

tandoori, sunflower oil, pack, silk, onion, red pepper, green pepper, yogurt, fresh mint, lemon plus lemon wedges, olive oil

Taken from www.yummly.com/recipe/Tandoori-Tofu-Kebabs-with-Mint-and-Lemon-Yogurt-1412659 (may not work)