Recipe | Roasted Vegetable Kebabs with Curried Chickpeas & Yogurt Sauce

By Kiersten | Last Updated: July 3, 2014

Roasted Vegetable Kebabs with Curried Chickpeas and Yogurt Sauce Recipe

Roasted Vegetable Kebabs with Curried Chickpeas and Yogurt SauceSponsored RecipeSeveral weeks ago, I attempted to do an elimination diet. I say attempted because I basically lasted two weeks before I was like, “I’m over this, give me a sandwich.” I thought that maybe eliminating gluten would help with the annoying eczema on my hands because it had helped a friend of mine, and while I tend not to be a bandwagon jumper, I was desperate. In that time when I didn’t eat wheat (or sugar or dairy), I remembered what it was like to be a new vegetarian. I can’t eat anything! What can I eat? I don’t know! This is hard! AHHH!!!!

I always tell people to focus on what they can eat, not what they can’t, when they first stop eating meat, but attempting to go gluten-free for a month was a good reminder that it can be difficult to drastically change the way you eat. It disrupts your routine, it can make meal planning a nightmare–it’s a lot of work! You need a little bit of guidance and you need some ideas to help get you out of your comfort zone. Going to the library and picking up some cookbooks, browsing through magazines, and reading your favorite food blogs all help. And meal delivery services like Blue Apron can help too.

Blue Apron Box
Blue Apron has a vegetarian menu that’s perfect for exploring new ingredients and recipe ideas. They’ll send you all the ingredients you need for 3 different recipes (the menu is on their site when you order, so no surprises!) and step-by-step instructions for each one. The ingredients are pre-measured, high-quality, and super-fresh. The meals are creative and delicious too–this week, I received Roasted Vegetable Kebabs with Curried Chickpeas & Yogurt Sauce, White Bean & Escarole Chili with Sharp Cheddar, and Farro Risotto with Spinach-Basil Pesto & Sweet Potato. I made them all without a hitch–easy!

Roasted Vegetable Kebab Ingredients
It’s fun to get a big box o’ food shipped right to your front door and it’s nice to have 3 meals planned out without having to schlepp to the grocery store for ingredients. But guess what? All of Blue Apron’s vegetarian recipes are online too! Their vegetarian cookbook has all sorts of amazing recipes that you can make yourself, like Black Bean & Quinoa Enchiladas with Salsa Verde and Cauliflower Mac & Cheese. I’m sharing the Roasted Vegetable Kebabs recipe below (and it’s so good!), and some of my fellow food bloggers are sharing their experiences making Blue Apron recipes today as well:

Tortilla Soup on Cookie and Kate
Warm Winter Sweet Potato Salad on Naturally Ella
Pumpkin Vegetable Potage with Toasted Farro on A Thought for Food
Ligurian Chard with Pine Nuts and Feta on Veggie Belly
Butternut Squash Mac ‘n Cheese on I Heart Vegetables

If you want to give Blue Apron a try yourself, use this link to get 30% off your first order!

Go to Roasted Vegetable Kebabs with Curried Chickpeas & Yogurt Sauce recipe

Disclosure: I received compensation for the time spent making and photographing this recipe. Sponsored Recipes are a once-a-month feature on Oh My Veggies-–my sponsors help make this blog possible!

Roasted Vegetable Kebabs with Curried Chickpeas & Yogurt Sauce

Prep Time:

15 minutes

Cook Time:

20 minutes

Total Time:

35 minutes


2 servings


  • 1/2 head cauliflower, broken into florets
  • 2 carrots, cut into 1/2-inch thick rounds
  • 6 to 7 ounces Brussels sprouts, trimmed and halved
  • Olive oil
  • Salt and pepper
  • 1/2 cup plain low-fat yogurt
  • 1-2 tablespoons finely chopped fresh mint
  • 3 cloves garlic, pressed or minced
  • 1 lime, cut into 4 wedges
  • 1 onion, diced
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon mild curry powder
  • 2 tablespoons roughly chopped fresh parsley
Print recipe


  1. Preheat oven to 450ºF.
  2. Thread the cauliflower, carrots, and Brussels sprouts onto skewers. (If any vegetables don't fit on the skewers, finely chop them and add them to the chickpeas later). Place the kebabs on a lightly oiled baking sheet and drizzle with a little olive oil and season them with salt and pepper. Roast for 15-17 minutes, or until the edges of the vegetables are browned and slightly crispy.
  3. While the kebabs roast, in a small bowl, combine the yogurt, mint, about 1/3 of the garlic, and the juice from 1 lime wedge. Stir until blended and season with salt and pepper to taste.
  4. In a large pan, heat a little olive oil on medium-high until hot. Add the onion and the remaining garlic; cook for 2-3 minutes, or until the onion is slightly softened. Season with salt and pepper. Increase the heat to high and add any remaining vegetables; cook for 2-3 minutes, or until the vegetables are softened, stirring occasionally. Add the chickpeas to the pan, along with the turmeric, cumin, curry powder, and half the parsley; cook 1-2 minutes to toast the spices, stirring frequently. Add the juice of 1 lime wedge and 2 tablespoons of water and cook 1-2 minutes, or until everything is well-combined and heated through, stirring occasionally.
  5. Once the kebabs are done, remove them from the oven. Divide the curried chickpeas between 2 plates and lay the kebabs on top. Spoon the yogurt sauce over the plate and garnish with the remaining parsley and lime wedges.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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Every part of this recipe sounds amazing…especially those Indian-spiced chickpeas! Blue Apron sounds like an awesome service. Kudos to you for trying an elimination diet! I think I’d be a huge biatch if I eliminated wheat and sugar, but I’d love to try!

The sugar was actually the easiest part! I pretty much successfully eliminated that from my diet until Halloween when we had about 10 trick-or-treaters and 100 pieces of candy to hand out. 🙂 I was surprised how little I missed it. But wheat–no, I definitely can’t cut that out. 🙂 Although I’m trying to cut down!

I would use a cashew cream. I’d make it with just cashews and water (or veggie broth–I like making my cashew cream with homemade broth!), then add in the lime juice, salt and pepper, garlic, and mint.

I am contemplating going gluten free for health reasons and this delivery service might be just the way to start- thanks for sharing it! Was your skin improved by your change in diet? Hope so!

Honestly, I tried another service like Blue Apron several months ago and I was not impressed. The produce they sent was not fresh, the recipes weren’t clearly written, and their calorie counts seemed really inaccurate. After that, I was kind of afraid to try something like this again, but Blue Apron completely won me over. I’m definitely planning on ordering a few boxes during the busy holiday season!

Going gluten-free is certainly tough, it sure seems like everything these days has gluten in it! Veggie kebabs are awesome and I have never tried them with brussels sprouts, I bet they would be delicious!

LOVE grilled veggie kebabs with yogurt sauce. So sorry about the eczema. Hopefully its temporary or under controlled.

I tried going gluten free, but find it a little too difficult after a week. Like you said, focus on what I CAN instead of CANT 🙂

This recipe looks good and is so easily veganized! 🙂 I found that after about a month, dairy had very little appeal to me at all and now I don’t miss it a bit, especially since it’s so easy to replace in recipes and the like. Plus, just thinking about the cows kept pregnant or recovering from pregnancy until the day of their execution, and the calves yanked away from their mothers while still suckling is more than enough to keep me away from the stuff.

I honestly don’t want to quit sugar (some things just make life a little bit brighter…) though I could stand to cut down, and eat more fruits instead. Honestly, I think gluteny whole grains are darn good for you unless, of course, you have celiac disease, which is a pretty small bit of the population. Though hey, whatever helps you feel better and doesn’t hurt other beings is fine by me! If it works, it works.

The recipes on the Blue Apron site look yummy. I can’t wait to try the noodly tofu dish and those lentils are totally calling my name! Too bad they don’t offer a vegan option, but it sounded like they might be inclined to do so in the not so distant future, according to their FAQ. 🙂 Thanks for reviewing their stuff. I always enjoy your posts.

Hopefully they will have a vegan option soon! Most of my meals are vegan, so I’d definitely be interested too. 🙂

I agree, I don’t think there’s any reason to avoid gluten unless you’re intolerant! I thought it was worth a try to see if I was, but I guess not. And maybe that’s a good thing, because I would be sad to give up bread!

I honestly think that I am a bit addicted to sugar and want to cut it out and replace ice cream with fruit or something but…ugh I love ice cream! I’ve wanted to try out blue apron for a long time now.

I read in a comment that your eczema didn’t get any better. I have a friend who had it pretty bad on her hands as well and I believe that she started taking marshmallow root for it and it worked pretty well. I’ll have to double check that though!

I really believe in moderation, but I knew I could stand to eat less sugar and I was surprised at how little I missed it. It used to be impossible for me to go to Whole Foods and not drool over the bakery case (well, not literally, because: gross), but after a few weeks, I didn’t even have a desire for cupcakes or brownies. And then Halloween had to go and ruin things.

I’m going to have to look into marshmallow root! My dermatologist thinks the eczema is stress-related, and of course, solving that is easier said than done. 😛

Loved this recipe !
Skin problem recipe – Cell Salts, some call Bio plasma , you should read about what they are.
Can be found in most health food stores or ordered. May even take care of
Stress issue ! Internal repair
External relief / repair-Burt’s Bees -miracle salve ( located close to you in Durham NC )

Thanks for recipe !

I was so excited to try this! I’ve never eaten Brussels sprouts or cauliflower. I’m eating it right now, delicious! I think I’ll try it with shrimp next time. Thanks for sharing.

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