Similar Posts
Awesome BBQ Pork Ribs on The Weber Jumbo Joe Charcoal Grill! / If I Can Do It, So Can You!
Let’s make a 1/2 rack of Pork Ribs on the Weber Jumbo Joe! #weber #weberkettle #smokeandsizzle #flametech #bbcharcoal … source
Franklin BBQ Epic Brisket Review – Still Worth the Hype or Overrated?
Join us on our ultimate Austin BBQ crawl as we dive into the legendary Franklin BBQ, home of the most famous Texas brisket in the world. Is Franklin BBQ brisket still the king of Texas BBQ in 2026? We tackle the massive lines at Franklin Barbecue, sample their iconic Franklin brisket, beef ribs, spare ribs,…
A Day In The Life At My Food Truck Part 2 – Smokin’ Joe’s Pit BBQ
Thank you for watching my day in the life at my food truck video. I wanted to show you all what happens behind the scenes at my food truck and talk a little about my experiences so far. I’m loving running my own BBQ business and as you’ll see, it’s a ton of work. If…
Getting Started With the Char-Griller® AKORN® Auto-Kamado™ Charcoal Grill | Char-Griller
Using your AKORN® Auto-Kamado™ for the first time may seem intimidating at first, but this video has all the information you … source
Black Cherry BBQ Mushroom Swiss Burgers | Blackstone Griddles
Chef Nate tried the Mushroom Swiss Burger five years ago, but today he’s taking it to the next level with a Black Cherry BBQ Mushroom Swiss Burger! Inspired by his @PGATOUR series, Burgers & Birdies, he’s blending savory mushrooms and onions with a sweet cherry BBQ sauce. Plus, the buns are toasted to perfection with…
One Comment
Leave a Reply
You must be logged in to post a comment.
TANDOORI SASHLIK
PORTOBELLO MUSHROOM
#tandori #bbq #plantbased
Get ready to fire up the grill with our irresistible Tandoori Sashlik! With juicy Portobello mushroom chunks, vibrant bell peppers, sweet onion, and ripe tomato skewers, this plant-based dish is a true showstopper. Our signature Tandoori Sizzler Spice Rub marinade infuses every bite with bold and savoury flavours, making it a BBQ favourite that's hard to resist.
INGREDIENTS:
For the Marinade:
4 Tbsp Yoghurt (Plant Based works)
2 Tbsp of Tandoori Sizzler Spice Rub (Link in Profile)
1 Tsp of Crushed Garlic
1 Tsp of Crushed Ginger
1 Green Chilli Chopped Finely
Juice of half a Lemon
½ Tsp of Salt
Vegetables for the Skewer (Chicken/Lamb/Fish, work too)
3 Portobello Mushrooms
½ Red Bell pepper
½ Yellow Bell Pepper
½ Onion
2 Tomatoes
BASTING LIQUOR:
Use this to Baste the Skewers on the BBQ or Grill. Give them a good coating just before you cook them too for added flavour!
In another bowl, mix:
1 Tbsp of the Tandoori Sizzler Spice Rub
2 Tbsp of Vegetable Oil
¼ Cup of Water
Pinch of Salt
METHOD:
· Mix all the marinade ingredients together in a large bowl.
· Cut the tomatoes in half.
· Now cut the Mushrooms, Bell Peppers and Onion into similar size chunks to the tomato halves.
· Throw into the marinade bowl and mix well.
· Set aside overnight or cook right away, the marinade and basting liquor holds enough flavour to cook immediately.
· If cooking on. A BBQ or Grill, Skewer the Veg and pack them so they just touch. This will prevent them falling off the skewer as they cook.
· Baste them before and during cooking.
· Make sure, the Mushrooms cook evenly by turning the skewer regularly. They Should take about 10 minutes to cook properly on a medium heated BBQ (cook on Grey Heated Charcoal as opposed to roaring with flames)
· If you are cooking this with meat protein, be sure to cook through thoroughly before serving. Be sure to check out my Meat Skewer Video Recipes on You Tube @thecheekyindian
· Serve with Salads, Flat bread and loads of my Tang ‘n’ Cheek Chilli Sauce Chutney (link in Profile)
Enjoy