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Mutton Shashlik
Method
- Prick meat cubes and marinate in the garlic, ginger, yogurt, raw papaya, chilli powder, black pepper, chilli powder, coriander powder, and salt.
- Leave thus 7 hours or overnight.
- Cut the capsicums, onions and tomatoes to match the meat cubes.
- Thread a piece of tomato, onion and capsicum into the skewer and follow with a cube of meat.
- Repeat thus having 3-4 pieces of meat sandwiched with the vegetables on each skewer.
- Pour whatever juices there may be over the prepared shashlik and place over a drip tray. Brush with oil.
- Bake in a preheated oven 20-25 minutes, or till cooked through and browned at the edges, or over a barbecue pit, or a grill.
- Brush again with a little oil when almost done.
- Serve hot over a bed of boiled rice.
Ingredients:
500 g - boneless mutton/beef cut into fairly large cubes
1 tbsp - garlic paste
1 tbsp - ginger paste
1 cup - yogurt (dahi)
2 tbsp - grated raw papaya
chilli powder to taste
1 tsp - powdered garam masala
1 tbsp - powdered coriander seeds
1 1 tsp - salt or to taste
2 to 3 - capsicums
2 - onions
3 to 4 - tomatoes
skewers
oil to brush
chaat masala to garnish
500 g - boneless mutton/beef cut into fairly large cubes
1 tbsp - garlic paste
1 tbsp - ginger paste
1 cup - yogurt (dahi)
2 tbsp - grated raw papaya
chilli powder to taste
1 tsp - powdered garam masala
1 tbsp - powdered coriander seeds
1 1 tsp - salt or to taste
2 to 3 - capsicums
2 - onions
3 to 4 - tomatoes
skewers
oil to brush
chaat masala to garnish
RECIPES BY REHANA KHAMBATY
