link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: VEGETARIAN KEBABS ON THE GRILL

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Monday, August 20, 2007


2 onions peeled and quartered
2 large aubergines cut into cubes
2 tomatoes, hollowed and quartered, you can also use the cherry tomatoes, so no need to hollow them, u can just directly insert into the skewers.
2 capsicums, deseeded and quartered
2 potatoes boiled, peeled and quartered
10-12 large cubes firm Paneer(mind you the Paneer should be big blocks, not the small ones, Tofu can be used instead of Paneer, as a healthy alternative.
Basic Marinade (Refer to the recipe of the basic marinade in the Vegetarian Barbecue recipes section of my Blog)

In a glass bowl, make the basic marinade and marinate all the vegetables and the paneer overnight. If you are keeping it overnight, keep it in the refrigerator. Before transferring to the refrigerator let it marinate in room temperature for at least 1 hour. Remember the Paneer should be big blocks and not the small pieces that you get in the market as the small pieces will literally get dissolved in the marinade and will break while inserted into the skewer. If Paneer is not available you can use Tofu (which is actually Soya Paneer or Paneer made out of Soya bean milk), but don’t use silken tofu or the soft tofu available in the market. When you are grilling. Wait until the coals are burning well. Insert each vegetable and the paneer into the skewer in turns. Start with tomato and end with paneer. Keep hard veggies like potato, onion, in the centre. Inserting the different colors makes it look so delicious. Place on the barbecue and keep turning while roasting. When the marinade dries and veggies sizzle, they are done. You can see a golden or reddish crust formed.

Sprinkle chat masala on top and serve hot.

1 comment:

  1. wow!, I always wanted to cook this.., thanks for the wonderful recipe


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