Barbecue season doesn’t have to be all about meat! Sanjeev Kapoor, one of India’s most celebrated chefs, has masterfully crafted vegetarian barbecue recipes that are bursting with flavor and perfect for grilling enthusiasts looking to enjoy smoky, charred delights without animal products.
These dishes are vibrant, wholesome, and packed with spices, making them ideal for anyone wanting to impress guests or simply savor a delicious plant-based meal by the grill. Whether you’re a longtime vegetarian or just exploring meat-free options, Sanjeev Kapoor’s barbecue vegetarian recipes offer something exciting and new.
From marinated paneer skewers to spiced grilled vegetables, these recipes showcase how grilling can enhance the natural flavors and textures of vegetarian ingredients. Plus, they’re perfect for summer gatherings, easy to prepare, and guaranteed to satisfy even the most discerning palates.
Get ready to fire up your grill and discover the smoky magic of vegetarian barbecue, Sanjeev Kapoor style!
Why You’ll Love This Recipe
Sanjeev Kapoor’s vegetarian barbecue recipes are a celebration of bold Indian spices and fresh ingredients, grilled to perfection. They offer a healthy alternative to traditional barbecues, focusing on nutrient-dense vegetables, paneer, and legumes, which absorb smoky flavors beautifully.
These recipes are versatile, allowing you to customize spice levels and ingredients to suit your taste. They’re also perfect for entertaining, offering colorful platters that look as good as they taste.
Best of all, these dishes are quick to prepare, ensuring you spend less time in the kitchen and more time enjoying the company of friends and family around the grill.
Ingredients
- Paneer (Indian cottage cheese) – 250 grams, cubed
- Bell peppers – 1 each of red, yellow, and green, cut into chunks
- Onions – 2 medium, cut into chunks
- Cherry tomatoes – 12
- Thick yogurt – 1 cup
- Ginger-garlic paste – 1 tablespoon
- Red chili powder – 1 teaspoon
- Turmeric powder – 1/2 teaspoon
- Garam masala – 1 teaspoon
- Chaat masala – 1 teaspoon
- Kasuri methi (dried fenugreek leaves) – 1 teaspoon, crushed
- Lemon juice – 1 tablespoon
- Salt – to taste
- Oil – 2 tablespoons (preferably mustard or vegetable oil)
- Fresh coriander – handful, chopped (for garnish)
- Wooden or metal skewers
Equipment
- Grill or barbecue (charcoal or gas)
- Mixing bowls
- Brush for oiling grill
- Knife and chopping board
- Measuring spoons and cups
- Skewers (soaked in water if wooden)
- Serving platter
Instructions
- Prepare the marinade: In a large mixing bowl, combine the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, chaat masala, crushed kasuri methi, lemon juice, salt, and oil. Mix well to form a smooth marinade.
- Marinate the ingredients: Add the paneer cubes, bell peppers, onions, and cherry tomatoes to the marinade. Gently toss to coat all pieces evenly. Cover and refrigerate for at least 1 hour, preferably 2-3 hours for deeper flavor absorption.
- Prepare the grill: Preheat your grill to medium-high heat. Brush the grill grates with oil to prevent sticking.
- Assemble the skewers: Thread the marinated paneer and vegetables alternately onto the skewers. Avoid overcrowding to ensure even cooking.
- Grill the skewers: Place the skewers on the hot grill. Cook for 10-15 minutes, turning every 3-4 minutes to get an even char and to avoid burning. Brush with any leftover marinade during grilling for extra flavor and moisture.
- Check for doneness: The paneer should be golden and slightly crisp on the edges, and vegetables tender but still retaining some crunch.
- Serve: Remove from the grill and transfer to a serving platter. Garnish with freshly chopped coriander and a light sprinkle of chaat masala for an extra zing.
Tips & Variations
For best results, use thick yogurt to ensure a rich and creamy marinade that clings well to the paneer and vegetables.
Tip: Soak wooden skewers in water for at least 30 minutes before threading to prevent them from burning on the grill.
Variation: Try adding mushrooms, zucchini, or baby corn to the skewers for more variety. You can also swap paneer with tofu for a vegan-friendly option.
Spice it up: Add a pinch of smoked paprika or chipotle powder to the marinade for a smoky depth that complements the grill’s natural flavors.
Nutrition Facts
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 250 kcal |
| Protein | 15 g |
| Carbohydrates | 12 g |
| Fat | 14 g |
| Fiber | 3 g |
| Calcium | 200 mg |
| Vitamin C | 30 mg |
Serving Suggestions
This vibrant barbecue platter pairs wonderfully with fresh mint chutney or a tangy tamarind sauce to balance the smoky flavors. Serve alongside warm naan or fluffy basmati rice for a complete meal.
For a refreshing contrast, try a simple cucumber raita or a crisp salad with lemon dressing. You can also complement the meal with a light beverage like Green Goodness Juice to keep things fresh and wholesome.
Conclusion
Embracing vegetarian barbecue recipes by Sanjeev Kapoor opens up a world of delicious, healthful grilling options that everyone can enjoy. These recipes prove that barbecue doesn’t have to be limited to meats – with the right marinade and grilling techniques, vegetables and paneer become the stars of the show.
Whether you’re hosting a summer party or simply craving smoky, flavorful dishes, these vegetarian barbecue options will delight your taste buds and impress your guests. Plus, they’re easy to make and packed with nutrition, making them a perfect addition to any meal plan.
Don’t forget to explore other fantastic recipes like Green Chile Cheese Bread or indulge your sweet tooth with the Grandma’s Old Fashioned Bread Pudding with Vanilla Sauce. Happy grilling!
📖 Recipe Card: Barbecue Vegetarian Skewers by Sanjeev Kapoor
Description: A flavorful and healthy barbecue recipe featuring marinated vegetables grilled to perfection. Perfect for a vegetarian BBQ feast with vibrant spices and smoky aroma.
Prep Time: PT20M
Cook Time: PT15M
Total Time: PT35M
Servings: 4 servings
Ingredients
- 1 cup bell peppers, chopped into 1-inch pieces
- 1 cup zucchini, sliced thick
- 1 cup mushrooms, whole or halved
- 1 cup cherry tomatoes
- 1 cup paneer cubes
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Salt to taste
Instructions
- Soak wooden skewers in water for 30 minutes to prevent burning.
- In a bowl, mix olive oil, soy sauce, smoked paprika, cumin, garlic powder, black pepper, and salt.
- Add vegetables and paneer to the marinade, toss well and let sit for 15 minutes.
- Thread the vegetables and paneer alternately onto the skewers.
- Preheat grill to medium-high heat.
- Grill the skewers for 12-15 minutes, turning occasionally until charred and cooked through.
- Serve hot with green chutney or barbecue sauce.
Nutrition: Calories: 220 kcal | Protein: 12 g | Fat: 14 g | Carbs: 12 g
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