Clean and wash mushrooms. Cut paneer into one and half inch sized cubes. Peel, wash and cut onions into one-inch sized chunks. Wash, halve, deseed and cut capsicums into one-inch sized pieces. Wash cherry tomatoes.
Remove stems, wash, deseed and roughly chop green chillies. Peel, wash ginger and garlic and grind to a paste along with green chillies.
In a bowl mix together oil, ginger-garlic-green chilli paste, red chilli flakes, honey, cumin powder, garam masala powder, salt, lemon juice and chaat masala.
Marinate paneer, button mushrooms, cherry tomatoes, capsicum and onion chunks in this mixture for about an hour.
Take eight-inch long wooden satay sticks or skewers and soak them in water for half an hour. Remove form water and thread marinated paneer cubes, mushrooms, cherry tomatoes, capsicum and onion pieces one after the other on the sticks or skewers.
Cook on an open charcoal fire or directly over gas flame for five minutes, rotating the stick for even cooking, Alternatively, cook in a preheated oven at 180o C for about fifteen minutes. |
