Cottage cheese, cut into medium sized cubes 200 gms
Tomato cubes 1 cup
3 coloured capsicums, cut into medium sized squares 1 cup
Onion cubes 1 cup
Medium pineapple, peeled and cut into medium sized cubes ½
Garlic, chopped 2 tbsps
Ginger, chopped 2 tbsps
Green chillies, chopped 1 tsp
Salt to taste
Fresh basil leaves as required
Borges light olive oil 4 tbsps
chopped 1 cup
Black olives, chopped ½ cup
Fresh basil leaves, torn 4 to 5
Extra virgin olive oil 4 tbsps
Mustard sauce 4 tbsps
capsicums, onions and pineapple in a mixing bowl and mix.
Add cottage cheese
cubes, garlic, ginger, green chillies, salt, basil leaves and light olive oil and mix gently till all the vegetables and cottage cheese cubes are well coated. Let them marinate for 15 minutes.
Skew the cottage
cubes, pineapple cubes, tomato cubes, basil leaves, onion cubes and capsicum pieces one after the other onto skewers.
Heat a non-stick grill
pan, place the skewers in the pan and cook, rotating the skewers so that everything is cooked evenly all around.
To make salsa, take
tomatoes in another mixing bowl, add olives, basil leaves, extra virgin olive oil and mustard sauce and mix well.
Place the shashliks on
a serving platter and spread the salsa alongside and serve.