We are starting the second group for the BM 13th Edition and I have chosen to make Kababs all seven days. When I checked up on what falls under Kabab, you really have a wide range of dishes to cover. These come as grilled, baked, swallow fried, deep fried etc. The basic term ‘Kebab’ refers to either meat pieces or minced meat threaded on to skewers and then roasted on coal. Since we vegetarians need our versions, we naturally use the same principle and make vegetarian Kebabs
However since the kababs basically covers the meat dishes, tweaking it to make a vegetarian is a real challenge. The idea for this theme came upon when we were discussing about how smoked food was done years ago with hubby dear. He said he remembered it being done in his home town. I immediately asked if we can get the gadget now. So a hurried call was made to my FIL and he promised to get it. We finally discussed the spec of the gadget during our visit in Jan. He gave a custom order, as the shop makes for huge barbecues.
He finally got us the grilling stove last week. Since then we have been itching to cook in it. We ended up grilling the Paneer Tikka Kebab and a Chicken Kebab. Everybody loved both the dishes. Of course kids had great fun seeing us use the stove.
After eating, when I said I will have to make so many Kebab recipes, hubby asked isn’t everything the same method. I had to say I will be trying out different recipes and methods too.
I am hoping I will be able to manage with recipes.
I have previously posted a different recipe for Paneer Tikka,
Paneer – 250 gms
Red Chili powder – 1 tsp
Amchur Powder – 1/2 tsp
Chat Masala – 1/2 tsp
Garam Masala – 1/2 tsp
Cumin Powder / Jeera – 1/2 tsp
Curds/ Yogurt – 1 cup, hung
Salt to taste
Oil – 2 tsp
Kesar colour a pinch (opt)
Capsicum – 1/2
Tomatoes – 1
Onions – 2
How to make the Paneer Tikka Kebab
Wash and cube Paneer pieces into 2 inch squares.
Cut Onions, Tomatoes and capsicum into 2 inch square pieces.
Made a marinade of hung curds, garam masala, red chili powder, salt, cumin powder, amchur powder along with oil. Add kesar powder if you are using. Mix the paneer, onion, tomato and capsicum into this marinade. Keep it aside for 15 – 20 mins.
Bead the paneer, onion, capsicum and tomato on the skewers one after the other.
Grill these on grilling pan.
How to use the barbecue stove
We used coal, dried coconut shells, kerosene for lighting. When the coals caught fire, I cooked the tikkas on fire to get the smoked effect.