How to make Tandoori Subz Shaslik - Grill Pan - A delightful starter for vegetarians

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pineapple (पाइनेपल/अनानास), Green capsicums (हरी शिमला मिर्च )

Cuisine : Indian

Course : Snacks and Starters

Tandoori Subz Shaslik - Grill Pan Recipe Card

Tandoori Subz Shaslik - Grill Pan

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Tandoori Subz Shaslik - Grill Pan checkout Achari Pineapple Shaslik, Achari Pineapple, Pineapple Prawn And Peppers, Pineapple Pepper Stir Fry . You can also find more Snacks and Starters recipes like Green Gram Upma, Spinach Rice And Olive Balls, Rajasthani Tikka, Breakfast Couscous Yogurt and Date Parfait.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Tandoori Subz Shaslik - Grill Pan Recipe

  • Pineapple cut into 1½ inch cubes 200 grams

  • Green capsicums cut into 1½ inch pieces 2 medium

  • Onions cut into 1½ inch pieces 2 medium

  • Tomatoes seeded and cut into 1 1/2 inch pieces 2 medium

  • Salt to taste

  • Red chilli powder 2 teaspoons

  • Dried fenugreek leaves (kasoori methi), powdered 1 1/2 teaspoons

  • Garam masala powder 2 teaspoons

  • Chaat masala 1 teaspoon

  • Vinegar 2 tablespoons

  • Oil 1 tablespoon


Step 1

In a bowl, mix together the salt, chilli powder, powdered dried fenugreek leaves, garam masala powder, chaat masala, vinegar and oil.

Step 2

Add the pineapple and vegetables and mix thoroughly. Set aside to marinate for one hour.

Step 3

Thread the pineapple, capsicum, onion and tomato one after the other onto toothpicks.

Step 4

Pour the remaining marinade on top.

Step 5

Heat the Grill Pan, place the toothpicks on it and cook on medium heat, turning the toothpicks a few times so that the vegetables cook evenly on all sides.

Step 6

Cook till lightly-coloured. Serve hot with a salad and chutney.