Shashlik is actually a form of shish kebab, popular in eastern Europe. Shashlik means skewered meat and was originally made with lamb. But nowadays, the preferences have changed according to the people. The skewers are alternated with lamb and vegetables such as peppers, onions, mushrooms and tomatoes.
The paneer shashlik probably originated in India for the vegetarian palate. The paneer cubes are coated with tandoori masalas and left to marinate either overnight or for 5-6 hours. The paneer shashlik is served with a mildly flavored vegetable pilaf.
Paneer – 1 ½ cups
Onions cut into squares – ½ cup
Colored peppers – ¾ cup
Yogurt – ½ cup
Ginger-garlic paste – 1 ½ tsp
Red chilli Powder – 1 tsp
Kasoori methi powder – ½ tsp
Tandoori masala – 1 tsp
Oil – 2 tsps
Salt to taste
Combine the yoghurt with the ginger-garlic paste, red chilli powder, salt, tandoori masala, kasoori methi powder and a tsp of oil. Mix well and make sure no lumps are formed. Add the paneer cut into cubes, mixed peppers, onion squares into the marinade. Mix them well so that all the vegetables and paneer are coated well with the marinade. Leave it to marinate for atleast 4-5 hours. Soak the bamboo skewers in water for 10-15 mins.
Pre-heat the oven to 160 degrees centigrade, on the grill mode. Keep the tray on the rack closest to the grill i.e., the topmost rack. Now skewer the paneer, peppers and onions on the bamboo skewers alternating the vegetables and the paneer. Grill the paneer skewers in the oven, making sure to turn them. The paneer shashlik is ready when you see brown spots on the paneer cubes. Remove the paneer skewers and brush with either oil or butter. Serve the shashlik with a mildly flavored rice like a vegetable pilaf.