Kebabs are exciting.
Even if you are eating the same food, the skewers make it exciting (well at least to me!).
The idea came when I perfected my vegan “chicken” by using the convection oven function.
This time I added some additional spices to flavor my “chicken” including cumin, ginger, paprika, and cinnamon.
I buy the commercial sized cumin.
You can tell how much I like this spice.
I also cooked some vegetables.
As you can see, I cook everything first and then put them on the skewers.
It may not be the “correct” way to make kebabs, but hey, it works.
I cooked this basmati rice with turmeric to add the bright yellow color.
Doesn’t it look great?
Did you see the beautiful creamy sauce on the dish?
Well, these are the secret ingredients.
I bought this Punjabi pickle a while ago at an Indian grocery store.
It has a very strong tanginess, and I was not able to eat it by itself.
So, I almost thought about throwing away.
And then I decided to add this along with the mango chutney to my vegan mayo, and it turned out amazing!
They both already contain a lot of spices, and they give this complex flavor that it would be hard to create from scratch.
These also work well when added to yogurt.
*I also have an Instagram account. ↓ There I post some pictures and videos that you don’t see here at the blog. If you followed me there as well, I would love that! When you stop by, say “hi! I would love to hear from you. Thank you.