Mexican Kebab (kebabs and Tikkis)

by Tarla Dalal

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Here is a combination of capsicum, babycorn, paneer and mushrooms marinated in a unique mixture of cocoa powder, curds, oregano and garlic. Go ahead and indulge in the exotic taste!

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Preparation Time: 15 mins
Cooking Time: 10 mins
Makes 4 servings

Ingredients

To Be Mixed Into A Marinade
2 tsp cocoa powder
2 tsp chilli powder
1 tbsp curds (dahi)
2 tsp crushed garlic (lehsun)
1/2 tsp oregano
1 tsp oil
salt and pepper to taste

Other Ingredients
1/4 cup capsicum (red , green and yellow) ,
cut into 25mm. (1”) cubes
1/2 cup blanched baby corn
cut into vertical halves
1 cup low fat paneercut into 25mm.
(1”) pieces
1/2 cup blanched mushrooms
1/2 cup onions , cut into 25 mm. (1”) pieces

Method

Combine the capsicum, baby corn, paneer, mushrooms and onions with the marinade and keep aside for 4 to 5 hours.
Thread them on individual wooden satay sticks and cook the kebabs over the grill or over a charcoal barbeque till they are evenly browned on all sides(approx. 3 to 4 minutes).
Serve hot.

Handy tip: