INGREDIENTS
FOR KIWIFRUIT SALSA:
2 GREEN KIWIFRUIT, FINELY DICED
A HANDFULL FRESH MINT LEAVES
¼ TSP SUGAR OR SWEETENER AS REQUIRED
½ TSP LIME JUICE
1 GREEN CHILLI, CHOPPED FINE
PINCH OF REDCHILLI POWDER
1/2 TSP CHAAT MASALA
SALT TO TASTE
FOR THE MARINADE:
2 TSP GINGER-GARLIC PASTE
4 GREEN CHILIES, CHOPPED
¼ CUP GREEN KIWIFRUIT PUREE
½ TSP HONEY
½ TSP CAROM SEEDS POWDER
¼ TSP CUMIN SEED POWDER
¼ TSP GARAM MASALA POWDER
½ TSP LEMON JUICE
SALT TO TASTE
FOR THE SHASLIK:
200 GM PANEER, CUT INTO 1 INCH CUBES
2 ZESPRI GREEN KIWIFRUIT, CUBED
1 RED AND YELLOW CAPSICUM, CUT IN 1 INCH SQUARES (OPTIONAL)
10 SATAY STICKS
METHOD
For the Kiwifruit Salsa :
- Combine kiwifruit, mint, sugar/sweetener, lime juice, green chilli, chilli powder, chaat masala and salt. Mix well and refrigerate till required.
- For marinade, combine all the ingredients for the marinade in a big bowl and mix well.
For the Shashlik :
- Add the paneer, kiwifruit and bell pepper in and mix well to coat.
- Cover and keep the marinated paneer in refrigerator for about one hour.
- After one hour remove from fridge and bring the mixture down to room temperature.
- Meanwhile thread the pieces of paneer and kiwifruit onto the skewers, brush with oil and place the skewers on the grill or in the preheated oven, till the paneer and vegetables turn a little brown and get cooked.
Serve hot with Kiwifruit Salsa.
PRO TIP
A serrated peeler works best for peeling kiwifruit.
