Barbecue

Barbecuing was not familiar to us but now this has become usual for all, especially for those who enjoys outing with family and friends quite often. Barbecue parties have become common nowadays.We can make Barbecue with any type of vegetables, fruits, meats but the cooking time has to be adjusted according to that. The name barbecue has emerged from the Taino people of Carribean. This word was emerged to Europian languages and used as barbacoa which normally meant as sticks on the top of fire. I  used to think barbecue and grill are same but known by different names. Recently only I realized that both are different. Grilling means roasting the food items very fast over a high flame and barbecue means roasting in a low heat (without flame) for a longer time. Anyway, I am sure I don't need to explain what barbecue is. Earlier barbecue set was not easy to get, either you have to get it from abroad or make it. But, nowadays various barbecue sets are available in all e-commerce websites and shops which starts at a price of Rs. 900.

This is a barbecue we have done recently on a trip with friends. Special thanks to my dear friends chettayi & chechi (Dunsten & Lathika), Babu & Veena as they put more effort than me to get it done.We have tried both chicken and mixed vegetables barbecue.

Ingredients

For Marination

1. Tandoori masala - 6 tbsp
2. Garam masala - 2 tbsp
3. Pepper powder - 1 tbsp
4. Chaat masala - 1 tbsp
5. Lime juice - 6 tbsp
6. Curd - 1 cup
7. Ginger garlic paste - 6 tbsp
8. Olive oil - 2 tbsp
9. salt - to taste

For Barbecue items

1. Bell peppers  - 6 nos (Used yellow, green and red bell peppers )
2. Brown Mushroom - 200 g
3. Paneer - 250 g
4. Baby corn - 100 g
5. Onion - 3 nos
6. Pineapple - 200 g

•     Chicken pieces  - 1 k

Preparation

1. Marinate the chicken pieces with half of the marination ingredients and refrigerate this overnight.
2. Cut the vegetables into square pieces and wipe off excess water to allow the masala to coat well on all vegetables.
3. Marinate vegetable pieces with rest of the marination ingredients.
4. You can keep paneer, baby corn, and mushrooms as long as possible to sink the masala well with the pieces except the other vegetables as water will come out.
5. Heat barbecue well in advance, to get the charcoals burning well when required.
   
6. Take skewers and skew in vegetables and paneer as shown above.
   
7. when ready to cook, place the skewers on the barbecue.
   
8. Brush with olive oil in every turn while roasting.
   
9. when the marinate dries and veggies sizzle, they are done.
10. Serve the vegetables and paneer hot.
    
11. Follow the same steps for chicken also, but the cooking time is longer for this.