• Recipes

Egg kebabs in a green chutney marinade on skewers with mushrooms, red pepper, red onion and zucchini served on a bed of basmati rice.

  • Serves : 4
  • Prep Time: 35 min
  • Cook Time: 10-15 min
Nutrition Facts
4 2 ½ ½ ½ 8
hard-cooked eggs, peeled, cut in half (cross-cut) medium cremini mushrooms, quartered medium red onion, cubed medium zucchini, cubed red pepper (or capsicum), cubed bamboo skewers, soaked in water for at least 15 minutes
Hariyali Marinade:
1 cup (250 ml) 1 cup (250 ml) ½ cup (125 ml) ¼ cup (60 ml) 3 1 inch ½ 2 tbsp. (30 ml) 2 tsp. (10 ml) ½ tsp. (2.5 ml) 1 tsp. (5 ml) ¼ tsp. (1.25 ml) ¼ tsp. (1.25 ml)
coriander leaves mint leaves baby spinach fenugreek leaves (fresh methi) garlic cloves piece fresh ginger small green chili (optional) oil lemon juice salt (or to taste) coriander powder cumin seeds turmeric powder
Step 1
In a food processor, combine hariyali marinade ingredients together.

Step 2
Coat mushrooms, red onion, zucchini, red pepper and eggs with marinade and store in refrigerator for 20 minutes.

Step 3
Thread marinated vegetables and egg on soaked bamboo skewers.

Step 4
Preheat BBQ to medium-high. Grill the kebabs, turning until the egg and vegetables have grill marks, about 3-4 minutes. Serve on a bed of basmati rice for a complete meal.


You can cook the egg kebabs in a non-stick skillet over the stovetop, indoor grill or bake in oven.