A traditionally meaty shashlik gets a vegetarian Indo-Chinese makeover by Priya Sreeram.
By Priya Sreeram
Shashlik or Shashlyk literally means skewing marinated pieces of meat (lamb/pork/beef) or alternating the meat with veggies or any other choices and grilling/roasting them over charcoal, wood or a barbecue. For the marinade I played with the spices in my pantry and what resulted was a tasty medley of Indo-Chinese & Mediterranean flavours in it. The core ingredients then soaked up this finger-licking juice for a few hours while remaining refrigerated. Later they were threaded to skewers and grilled for the smoky-charred hue.
In the meanwhile, a spicy arrabbiata sauce with tomatoes, garlic & dried basil was prepared, to give the dish a fine resounding punch. This sauce was a perfect companion to the steaming buttered rice. Doesn’t that sound wonderful ? and yes it matched its taste as well as its looks! Hop in to the recipe section and see if you can give your own twist to the dish.
Priya is an enthusiastic foodie who loves to experiment with different types of cuisine. She chronicles her heart and hearth adventures on the blog Bon Appetit, which has recipes ranging from simple to exotic.