Vegetable Shashlik is a modern British Indian Restaurant (BIR) recipe for a classic starter of vegetable kebabs in a tandoori marinade. The full recipe is presented here and I hope you enjoy this classic British version of: Vegetable Shashlik.
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This is a typical vegetarian starter served in British Indian Restaurants (BIR). Typically it's a mix of mushrooms, peppers, tomatoes and onions, marinated in Tikka Marinade and grilled makes a fresh-tasting starter or you can double up the portion for tasty main dish.
Ingredients:
1 batch Tikka/Tandoori Marinade (omit the water) (Restaurant Tandoori Marinade or Mooglai Tandoori Marinade)
16 thick slices or chunks of mushroom
12 chunks of red bell pepper, about 3cm (1 in) square (stab them a few times as this helps them absorb the marinade better)
12 chunks of green or yellow bell pepper, about 3cm (1 in) square (stab them a few times as this helps them absorb the marinade better)
1 tomato, cut into 8 segments (stab them a few times as this helps them absorb the marinade better)
Half an onion cut into chunks
Method:
Thread the vegetable the pieces, alternately, onto a skewers.
Coat all the pieces generously in Tikka Marinade then set aside for 30 minutes to marinade.
Grill the Shashliks, turning a couple of times (either on a barbecue or under a grill [broiler]), until they soften and start to char on the edges (about 15 minutes).
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