Garlic Mushrooms on Skewers

  • Servings: 3-4
  • Difficulty: easy
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Mushrooms marinated with garlic and herbs, skewered and barbecued.

03915-20 baby mushrooms
2 tbsp extra virgin olive oil/ vegetable oil
2 garlic cloves, crushed
½ tsp black pepper powder
2 tbsp fresh thyme, finely chopped
2 tbsp fresh parsley, finely chopped
2 tbsp balsamic vinegar
Salt to taste.
Bamboo skewers, soaked in water


Mix crushed garlic, olive oil, black pepper powder, thyme, parsley and balsamic vinegar in a large non-metallic bowl. Add salt, if necessary.

Add mushrooms to the mix and marinate for 10 minutes. Later thread onto skewers.

Brush the grill with little oil. Arrange skewers on the grid of the grill and brush with remaining marinade in between. 

Grill them for 8-10 minutes until mushrooms are tender and charred on all sides.

Sprinkle some parsley on top and serve hot.

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Grilled Brussel Sprouts

  • Servings: 4-5
  • Difficulty: easy
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Brussel sprouts marinated in ground pepper, lemon juice and barbecued.

03820-25 brussel sprouts, washed, any loose outer leaves removed
3 tbsp extra virgin olive oil
½ tsp black pepper powder
¼  tsp cayenne pepper
2 tbsp lemon juice
½ cup water
Salt to taste
Parmesan cheese shavings, to garnish
Bamboo/metal skewers, soaked in water


Wash brussel sprouts. Remove any discoloured leaves. Cut in half or use whole and place in a steamer.

Steam brussel sprouts for five minutes. Once done, remove them and keep aside to cool.

In a large bowl, mix 2 tbsp olive oil , black pepper powder, cayenne pepper and lemon juice along with steamed sprouts. Mix well using hands. Add salt to taste.

Thread the marinated brussel sprouts onto skewers.

Preheat grill to high. Arrange skewers on preheated barbecue, grill sprouts until slightly charred on all sides for about 4-5 minutes.  Keep turning while cooking.

Once done garnish with shaved parmesan cheese and serve hot.

 

 

Paneer Tikka Kebab

  • Servings: 4-5
  • Difficulty: easy
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A vegetarian tandoor dish of Paneer (cottage cheese) marinated in Indian spices and grilled with vegetables.

036400 gms Paneer / Cottage cheese, 2 inch squares
1 tsp black pepper powder
3-4 green chillies
2 tbsp fresh thick yogurt
1 tsp lemon juice
½ tsp garam masala
½ tsp chilli powder
½ tsp cumin powder
1 inch ginger
3 garlic pods
½ tsp carom seeds (ajwain)
¾ tsp turmeric powder
1 tbsp besan (bengal gram flour)
1 tsp oil for marinade
1 tbsp oil for frying
salt to taste
2 tbsp coriander, finely chopped
1 capsicum
1 tomato
2 onions


Cut capsicum, tomato and onions in equal sized square chunks.

Grind ginger, garlic and green chillies in a food processor to form smooth paste.

In a large bowl, mix the above paste with paneer, capsicum, onions, tomato, lemon juice, black pepper powder, yogurt, garam masala, chilli powder, cumin powder, carom seeds, turmeric powder, besan and oil. Season with Salt. Coat all paneer cubes and vegetables properly.

(Tip: Tandoori masala powder can also be added  for enriched smokey flavour.)

Thread paneer and vegetable pieces onto skewers, alternating paneer and vegetables.

Cook these skewers on the barbecue or under the grill for 8-10 minutes, turning frequently to ensure even cooking. Cook until paneer is light brown in colour from all sides.

Before serving sprinkle coriander and serve hot with onions and green sauce.