Air fryer recipe · Starters
Tangy Mutton Shashlik Skewers
Smoky mutton cubes layered with peppers and onion in a glossy sweet-tangy glaze.
- 55 minTotal time
- 200°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 220kcal
- 13.3 gprotein
- 5.0 gcarbs
- 16.0 gfat
- 1.2 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Mutton (boneless cubes)400 g
- Capsicum & onion chunks2 cups
- Hung curd1/3 cup
- Tomato ketchup & soy2 tbsp each
- Ginger-garlic paste1.5 tbsp
- Black pepper & chilli1.5 tsp
Method
Marinate the mutton
Coat the cubes with hung curd, ginger-garlic paste, pepper and chilli, then rest for two hours so the meat softens. A long marinade is essential for tender shashlik.
Make the glaze
Stir ketchup and soy sauce together for the signature sweet-tangy coating. Toss the pepper and onion chunks lightly in a little of this glaze.
Thread the skewers
Alternate mutton cubes with capsicum and onion on skewers, ending with meat at both tips. The vegetables protect the meat from drying out.
Brush and rest
Brush the assembled skewers generously with the remaining glaze and a little oil. Let them sit for ten minutes to absorb the flavour.
Air-fry the skewers
Air-fry at 200C for 18 minutes, turning every six minutes and re-glazing each turn, until the mutton is cooked and the vegetables are charred at the edges. The meat is done when it is cooked through with no pink in the centre.
