Prep time: Marinate Time: 60mins Prep time: 15mins
Cooking time: 15 mins
Ingredients
- 160g paneer, cut into tiny cubes
- ½ medium sized onions, cut into small chunks
- 50g red pepper, cut into 3cm squares
- 50g yellow pepper, cut into 3cm squares
- 50g green pepper, cut into 3cm squares
- 120g closed cup mushrooms, whole
- ¼ medium sized pineapple, peeled and cut into 3cm cubes
- Marinade
- 100g Greek yoghurt
- 50ml olive oil
- ½ tsp gram flour
- 1 tbsp white vinegar
- ½ tbsp ginger paste
- ½ tbsp garlic paste
- 1 tsp green chilli paste
- 1 tsp red chilli powder
- 1 tsp salt or to taste
- ¾ tsp coriander powder
- 1 heaped tbsp dried fenugreek leaves (crushed)
- Garnish (optional)
- small handful of micro herbs or salad leaves to garnish
- ¼ pomegranate pearls (for garnish) optional
- 6-7 bamboo skewers (16cm length approximately)
Veg Shashlik Pineapple Skewers
Method
- Begin by soaking the bamboo skewers in luke warm water.
- In a mixing bowl, whisk together the olive oil, yoghurt, ginger and garlic paste, green chilli paste, salt, red chilli powder, dried fenugreek leaves, coriander powder, white vinegar and gram flour, combine the marinade together.
- Add the paneer squares to the marination together with the onions, peppers, pineapple and mushrooms using your hands to coat evenly amongst the marinade.
- Cover the bowl and leave to marinate in the refrigerator for about 1 hour (or ideally overnight).
- Skewer the shashlik pieces onto the bamboo skewers, alternating between each. Leave a few cm either end of the skewer. Repeat for all the skewers
- Cook in the oven for 13-15 minutes on gas mark 180ºC (do not overcook as the paneer will become rubbery).
- Garnish as desired and serve.