• 1 green pepper cut in 1 inch cubes
  • 1 red pepper
  • 1 yellow pepper
  • 1 orange pepper
  • 8 mushrooms
  • 2 tbsp grape seed oil (like coconut oil, this oil can withstand high temp – at room temp it remains in a liquid form, whereas coconut oil is solid)
  • 1/4 tsp red chili powder
  • 1/4 tsp tumeric
  • 1/4 tsp ground coriander seed
  • 1/4 tsp tandoori powder
  • 1/2 a small jalapeno minced
  • 1 garlic clove minced
  • juice of 1/2 fresh lemon
  • sea salt and black pepper to taste
  • You can also add red onion, tofu and grape tomatoes to the skewers and for those who eat meat, you can add chicken


  • In a bowl combine grape seed oil, lemon juice, garlic, jalapeno, red chili powder, coriander powder, tumeric, tandoori powder, sea salt and black pepper
  • Mix in mushrooms, red, yellow, green and orange peppers
  • Allow this to marinate in fridge for several hours
  • Using wooden or metal skewers, alternate veggies until skewer is full
  • Grill on barbeque until mushrooms are tender or alternatively you can bake in oven at 375 F for 20 min

Prep Time and cook time: 40 min

Makes about 10 skewers  (If you add more veggies, it will make more skewers)