Ingredients

• 500 g - boneless mutton/beef cut into fairly large cubes
• 1 tbsp - garlic paste
• 1 tbsp - ginger paste
• 1 cup - yogurt (dahi)
• 2 tbsp - raw papaya
• Chilli powder to taste
• 1 tsp - powdered garam masala
• 1 tbsp - powdered coriander seeds
• 1 tsp - Salt or to taste
• 2 to 3 capsicums
• 2 onions
• 3 to 4 tomatoes
• Skewers
• Oil to brush chaat masala to garnish

How to Make Mutton Shashlik

• Prick meat cubes and marinate in the garlic, ginger, yogurt, raw papaya, chilli powder, black pepper, coriander powder and salt.
• Leave thus for 7 hours or overnight.
• Cut the capsicums, onions and tomatoes to match the meat cubes.
• Thread a piece of tomato, onion, capsicum into the skewer and follow it with a cube of meat.
• Repeat thus having 3-4 pieces of meat sandwiched with the vegetables on each skewer.
• Pour whatever juices there may be over the prepared shashlik and place over a drip tray. Brush with oil.
• Bake in a pre-heated oven for 20-25 mins, or till cooked through and browned at the edges, or over a barbecue pit, or a grill.
• Brush again with a little oil when almost done.
• Serve hot over a bed of boiled rice.