Nothing says easy summer eating like kebabs: They're an all-in-one meal perfect for groups, small or large. Make a batch and start grilling!

Everyday Food, July/August 2009


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Heat grill to medium. In a food processor, combine cilantro, 1/4 cup oil, jalapeno, ginger, lime juice, and scallion greens. Blend until smooth; season with salt and pepper. Combine tofu, scallion whites, and 1 tablespoon oil; season with salt and pepper. Thread tofu and scallion whites onto four skewers, then thread squash onto four skewers.

  • Clean and lightly oil hot grates. Grill squash kebabs, covered, until tender, 11 to 13 minutes, turning occasionally. Grill tofu kebabs until scallions are soft, 4 to 6 minutes, turning occasionally; brush with cup cilantro sauce and grill 30 seconds more. Serve kebabs with remaining cilantro sauce.

Cook's Notes

Both wooden and metal skewers are great for kebabs. Wooden skewers need to be soaked in water for 30 minutes before use.


Reviews (3)

55 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 29
  • 2 star values: 7
  • 1 star values: 7
Rating: 5 stars
Delicious! Very fresh and perfect for summer. Baked in oven rather than grill and it was a hit!
Rating: Unrated
This was quite good -- just make sure to drain/weight the tofu in the fridge for 24 hours prior. The only change I would make would be to cut the tofu into smaller pieces -- 12 from one standard-size block resulted in fewer grill-crisped edges than I would have liked.
Rating: Unrated
This sounds really good, but the tofu should probably be prepped differently. For those less familiar with tofu recipes, as prepared here, it wouldn't turn out particularly tasty. I would recommend draining/pressing it, dry-frying it, and probably marinating it before grilling it.