Follow that with a piece of paneer in such a way that it gets support from the capsicum. 5. Pour the leftover juice over the prepared shashlik and place over a drip tray. 6. Brush with oil. 7. Bake in ...

For the plum sauce, cover the plums with water and simmer until the plums are soft. Strain, reserving 75ml/3fl oz of the cooking water,. Put the plums, reserved liquid, sugar, cider vinegar and ...

So remember to dig out your bone, mother of pearl or gold spoon… What do you mean you don’t have one? Shashlik is Russia’s version of the shish kebab. The lamb, beef, chicken or salmon ...

Repeat thus till all the pieces are taken care of. 4. Pour whatever juices there may be over the prepared shashlik and place over a drip tray. 5. Brush with oil. Bake in a preheated oven 20-25 minutes ...