Jain Barbecue Kit With Grill Recipe

Name: Jain Barbecue Kit With Grill
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Indian
Ingredients: 200 g Paneer; 500 g Capsicum Green; - Besan; 25 g Kasuri Methi; 200 g Dahi; - Baby Tomatoes; 50 g Asafoetida Powder; 1 kg Bell Peppers; 100 g Jeera Powder; 250 ml Lemon Juice Concentrate; 100 g Red Chili Powder; 100 g Salt; 20 g Turmeric Powder; 1 piece Yellow Bell Pepper; 1 pc (approx. 500 g to 800 g) Cabbage

Indian cuisine · 400 calories

About this recipe

Experience the bold and vibrant flavors of Indian street food with this Jain Barbecue Kit. Perfect for brunch and designed for fitness enthusiasts, this high-protein, gluten-free recipe is packed with garden-fresh vegetables and aromatic spices. The dish features marinated paneer and colorful bell peppers, grilled to perfection, delivering a smoky, spicy kick that is sure to impress a crowd. With no root vegetables or , this barbecue kit stays true to Jain dietary principles while offering a satisfying and budget-friendly meal. Pair it with a side of mint yogurt dip or enjoy it on its own for a wholesome, street-style feast.

Ingredients

200 g Paneer
500 g Capsicum Green
- Besan
25 g Kasuri Methi
200 g Dahi
- Baby Tomatoes
50 g Asafoetida Powder
1 kg Bell Peppers
100 g Jeera Powder
250 ml Lemon Juice Concentrate
100 g Red Chili Powder
100 g Salt
20 g Turmeric Powder
1 piece Yellow Bell Pepper
1 pc (approx. 500 g to 800 g) Cabbage

Instructions

1. In a large mixing bowl, combine yogurt, besan, kasuri methi, turmeric powder, red chili powder, cumin powder, hing, lemon juice, salt, and 1 tbsp vegetable oil. Mix well to create a thick marinade.
2. Add the paneer cubes, bell peppers, cherry tomatoes, and cabbage to the marinade. Toss gently to coat all the ingredients evenly. Cover and let it marinate for 30 minutes.
3. Preheat a grill pan or outdoor grill over medium heat. Brush the surface lightly with the remaining vegetable oil to prevent sticking.
4. Thread the marinated paneer, bell peppers, cherry tomatoes, and cabbage onto skewers, alternating the ingredients for a colorful presentation.
5. Grill the skewers for 10-12 minutes, turning occasionally, until the vegetables are slightly charred and the paneer is golden and heated through.
6. Remove the skewers from the grill and transfer to a serving platter. Sprinkle a bit of lemon juice over the top for added freshness.
7. Serve hot with a side of mint yogurt dip or enjoy as is for a flavorful, smoky treat.