Tandoori Tofu Kebabs With Mint And Lemon Yogurt - cooking recipe

Ingredients

2 tbsp tandoori spice
4 tbsp sunflower oil
1 - 8 oz pack firm tofu, cut into 8 cubes
1 None ear of corn, husk and silk removed
1 None large onion, sliced into wedges
1 None red pepper, deseeded and sliced
1 None green pepper, deseeded and sliced
1 1/4 cups yogurt
4 tbsp chopped fresh mint
None None zest and juice of 1 lemon, plus lemon wedges to serve
1-2 tbsp olive oil

Preparation

Mix the tandoori spice and sunflower oil together then spread over the tofu. Cover and marinate for 40 mins - 1 hour.
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.
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.
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.