• 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 turmeric
  • 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


  1. In a bowl combine grape seed oil, lemon juice, garlic, jalapeno, red chili powder, coriander powder, turmeric, tandoori powder, sea salt and black pepper
  2. Mix in mushrooms, red, yellow, green and orange peppers
  3. Allow this to marinate in fridge for several hours
  4. Using wooden or metal skewers, alternate veggies until skewer is full
  5. 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)