Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain and rinse 500 grams of canned young green jackfruit thoroughly, then pat dry and cut the jackfruit into 2-inch pieces.

2. 2

   In a large mixing bowl, combine 2 sliced medium red onions, 4 minced cloves of garlic, 2 tablespoons of chopped fresh dill, 1 teaspoon of smoked paprika, 2 crushed bay leaves, 0.5 teaspoon of black pepper, 3 tablespoons of white vinegar, 2 tablespoons of vegetable oil, and 0.5 teaspoon of salt.

3. 3

   Add the prepared jackfruit pieces to the marinade mixture and toss well to ensure all surfaces are thoroughly coated, then cover the bowl and refrigerate for a minimum of 4 hours or ideally overnight.

4. 4

   Preheat your tandoor oven to a medium-high temperature, reaching approximately 200 degrees Celsius, and maintain this temperature for at least 30 minutes.

5. 5

   Carefully thread the marinated jackfruit pieces onto metal skewers, alternating with additional fresh red onion slices if desired for extra flavor.

6. 6

   Place the filled skewers inside the preheated tandoor, adhering them to the inner walls of the oven, and cook for 15-20 minutes until the jackfruit is tender and develops slight charring, rotating the skewers periodically for even cooking.

7. 7

   Remove the hot jackfruit shashlik from the tandoor and allow it to rest for 5 minutes before serving.