Pineapple Mushroom Tikka is an easy to make, tasty appetizer recipe that is prepared with Tandoori Masala, capsicum, pineapple and mushrooms. The tandoori masala gives extra flavor and taste to the mushroom tikka. The alternating taste of the grilled sweet pineapple and the spicy grilled mushrooms make it a real party in your mouth.
Serve this Pineapple Mushroom Tikka Kebab along with a classic dip like Dhaniya Pudina Chutney or with Pudina Dahi Chutney Recipe- Mint Yoghurt Dip as a starter at your parties or even as an evening snack
If you like this Pineapple Mushroom TIkka Recipe, here are a few more Tikka Recipes you must try
Cuisine: North Indian Recipes
Course: Appetizer
Diet: Vegetarian
Equipments Used: Cast Iron Grill Pan
Cooks in 30 M
Total in 90 M
To begin making Pineapple Mushroom Tikka, wash the mushrooms well, deseed the capsicum and cut into squares. Chop onions and pineapple into thin squares - keep aside.
Take all the chopped capsicum, onion, pineapple and mushroom pieces in a wide mixing bowl.
Add besan flour, curd, salt, ginger garlic paste, turmeric powder, red chilli powder, tandoori masala powder, Kasuri methi, lemon juice and a tsp of oil to it.
Mix and marinate so the tandoori masala paste coats well. Cover and refrigerate for an hour.
After an hour, mix well once and insert marinated mushrooms, capsicum, pineapple and onions alternatively into wooden skewers.
Heat a griddle and sprinkle some oil. Place the skewers and roast Pineapple Mushroom Tikka well in medium flame turning on all sides. Add little oil on top while turning.
Once the Pineapple Mushroom Tikka turns golden on all sides, remove from griddle and arrange in serving plate. Tasty tandoori pineapple mushroom tikka is ready to be served
Serve this Pineapple Mushroom Tikka Recipe along with a classic dip like Dhaniya Pudina Chutney or with Pudina Dahi Chutney Recipe- Mint Yoghurt Dip as a starter at your parties or even as an evening snack