shelled and deveined with tails intact 8
Boneless chicken, cut into cubes 250 gms
Cottage cheese cubes 1 cup
Red chilli garlic chutney 2 tbsps
Hung yogurt ¾-1 cup
Mustard oil 1 tbsp
Mixed capsicum squares 1 cup
Butter for basting
Lemon wedges for serving
Onion rings for serving
To prepare marinade,
take red garlic chutney and hung yogurt in a bowl and whisk well. Add mustard oil and whisk again.
Divide the mixture
equally into 3 different bowls. Add prawns to one bowl, chicken to the second bowl, capsicum squares and cottage cheese cubes to the third bowl and mix well.
Place a wooden
chopping board on the worktop. Place a mud pot with 2 holes on opposite sides at the top of the pot. Fill it up till ¼ its height with sand and cover it with an aluminium foil. Fill the pot with coal till the level of holes. Put some oil on top and burn the coal.
Skewer one marinated
capsicum square and cottage cheese cube in a metal skewer and repeat till all the ingredients are used. Similarly, twist and skewer marinated chicken on another skewer and prawns on the 3rd skewer.
Place skewers over
hot coal and barbecue, rotating the skewers so that the chicken, prawns, capsicums and cottage cheese are cooked evenly all around, till golden specks appear. Baste with butter and barbecue for a minute.
Keep the skewers on
a serving platter and serve hot with lemon wedges and onion rings.