Kalbi-Inspired Steak & Mushroom Lettuce Wraps

Dinner · Meat & Poultry Mains

Kalbi-Inspired Steak & Mushroom Lettuce Wraps

A pear-soy marinade flavors both the steak and mushrooms in these table-ready wraps. Spicy radishes, sliced garlic and scallions add crunch inside crisp romaine leaves.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Serves
6 servings

Bring it to the table

About this recipe.

Pear-soy marinated steak and mushrooms with spicy radish salad and crisp lettuce.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Radish salad

  • 1 large bunch radishes (trimmed and cut into matchsticks)
  • 2 teaspoons Diamond Crystal kosher salt (or 1 1/4 teaspoons Morton for the base recipe)
  • 1 garlic clove (finely chopped)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon gochugaru (or Aleppo-style pepper or chipotle chile flakes)
  • 1 1/2 teaspoons packed dark brown sugar
  • 2 scallions (thinly sliced)

Steak and mushrooms

  • 1 medium Asian pear (peeled and finely grated; or 1 cup unsweetened applesauce for the base recipe)
  • 4 garlic cloves (finely chopped, plus sliced garlic to serve)
  • 1 1-inch piece ginger (peeled and finely grated)
  • 1/2 cup soy sauce
  • 1/4 cup packed dark brown sugar
  • 1 tablespoon toasted sesame oil
  • 1 scallion (thinly sliced, plus more to serve)
  • freshly ground black pepper (to taste)
  • 1 lb flank or skirt steak
  • 8 oz king trumpet mushrooms (sliced lengthwise 1/2 inch thick)

To serve

  • vegetable oil (for grill)
  • romaine lettuce leaves (for wrapping)

Slice the rested steak thinly

Cut across the visible muscle fibers so the strips fit easily in the lettuce leaves and are easier to bite through.

At the table

Set out lettuce leaves and fillings separately so everyone can build their own wraps.

The cooking plan

How to make Kalbi-Inspired Steak & Mushroom Lettuce Wraps.

  1. Toss the radishes with their salt and leave for about 5 minutes, until they release liquid. Squeeze gently and pour off the liquid. Toss with the radish garlic, vinegar, gochugaru, sugar and scallions. Refrigerate until serving.

  2. Mix the pear, steak garlic, ginger, soy, brown sugar, sesame oil and sliced scallion. Season with pepper. Divide between two bowls before adding raw meat, then coat steak in one and mushrooms in the other. Cover and refrigerate for at least 30 minutes and up to 3 hours.

  3. Prepare a grill for medium-high heat and oil the grate. Lift the steak and mushrooms from their separate marinades and discard the used mixtures. Grill the steak, turning once, until browned and at least 145°F in the thickest part. Begin checking after about 3 minutes per side. Rest on a clean board for 5–10 minutes.

  4. Grill the mushrooms for about 3 minutes per side, until tender and lightly charred. Slice the rested steak thinly across the grain.

  5. Serve steak and mushrooms with romaine leaves, sliced garlic, extra scallions and the chilled radish salad for wrapping.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Kalbi-Inspired Steak & Mushroom Lettuce Wraps

No ratings yet
Pear-soy marinated steak and mushrooms with spicy radish salad and crisp lettuce.
Print Recipe
Servings: 6 servings
Course: Dinner
Cuisine: Korean-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Radish salad
  •  
    1 large bunch radishes trimmed and cut into matchsticks
  • Light irregular kosher salt flakes in a small white bowl2 teaspoons Diamond Crystal kosher salt or 1 1/4 teaspoons Morton for the base recipe
  • 1 garlic cloves finely chopped
  • Cloudy golden apple cider vinegar in a glass bottle and prep bowl1 tablespoon apple cider vinegar
  •  
    1 tablespoon gochugaru or Aleppo-style pepper or chipotle chile flakes
  •  
    1 ½ teaspoons packed dark brown sugar
  • 2 scallions thinly sliced
Steak and mushrooms
  •  
    1 medium Asian pear peeled and finely grated; or 1 cup unsweetened applesauce for the base recipe
  • 4 garlic cloves finely chopped, plus sliced garlic to serve
  • Fresh ginger roots with a cut piece showing the yellow interior1 1-inch piece ginger peeled and finely grated
  • ½ cup soy sauce
  •  
    ¼ cup packed dark brown sugar
  •  
    1 tablespoon toasted sesame oil
  • 1 Scallions thinly sliced, plus more to serve
  • freshly ground black pepper to taste
  •  
    1 lb flank or skirt steak
  •  
    8 oz king trumpet mushrooms sliced lengthwise 1/2 inch thick
To serve
  • vegetable oil for grill
  •  
    romaine lettuce leaves for wrapping

Equipment

Grill
Instant-read thermometer
Knife and cutting board
Box grater
Mixing Bowls (Set)
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Toss the radishes with their salt and leave for about 5 minutes, until they release liquid. Squeeze gently and pour off the liquid. Toss with the radish garlic, vinegar, gochugaru, sugar and scallions. Refrigerate until serving.
  2. Mix the pear, steak garlic, ginger, soy, brown sugar, sesame oil and sliced scallion. Season with pepper. Divide between two bowls before adding raw meat, then coat steak in one and mushrooms in the other. Cover and refrigerate for at least 30 minutes and up to 3 hours.
  3. Prepare a grill for medium-high heat and oil the grate. Lift the steak and mushrooms from their separate marinades and discard the used mixtures. Grill the steak, turning once, until browned and at least 145°F in the thickest part. Begin checking after about 3 minutes per side. Rest on a clean board for 5–10 minutes.
  4. Grill the mushrooms for about 3 minutes per side, until tender and lightly charred. Slice the rested steak thinly across the grain.
  5. Serve steak and mushrooms with romaine leaves, sliced garlic, extra scallions and the chilled radish salad for wrapping.

Notes

Makes 4–6 servings; the serving adjustment starts at 6.
Keeping steak and mushroom marinades in separate bowls avoids raw-meat contact with the vegetables.
The steak needs at least 145°F followed by a minimum 3-minute rest; the instructions allow 5–10 minutes.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.

Turmeric-Dill Fish Tacos with Nuoc Cham Salsa

Dinner · Sandwiches, Wraps, Tacos & Burgers

Turmeric-Dill Fish Tacos with Nuoc Cham Salsa

Turmeric, ginger and dill give these fish tacos a fragrant base. A tomato salsa with lime and fish sauce brings a savory-tart finish to the warm tortillas.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Serves
6 servings

Bring it to the table

About this recipe.

Ginger-turmeric fish with scallions and dill in tortillas, topped with lime-fish-sauce tomato salsa.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Salsa

  • 2 tablespoons fresh lime juice
  • 4 teaspoons fish sauce
  • 2 teaspoons sugar
  • 2 medium tomatoes (chopped)
  • 1 small red onion (finely chopped)
  • 1 Fresno or serrano chile (seeded and finely chopped)
  • 2 garlic cloves (finely chopped)
  • 1/4 cup chopped cilantro
  • kosher salt (to taste)

Fish

  • 1 garlic clove (finely chopped)
  • 1 2-inch piece ginger (peeled and finely grated)
  • 1 1/2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon Morton for the base recipe)
  • 1 teaspoon ground turmeric
  • 3 tablespoons vegetable oil (for coating fish)
  • 1 1/2 lb boneless skinless cod or halibut (cut into 2-inch pieces)
  • freshly ground black pepper (to taste)
  • 2 tablespoons vegetable oil (for skillet)
  • 1 bunch scallions (dark green parts only, cut into 2-inch lengths)
  • 1/2 bunch dill (tough stems removed, coarsely chopped)

To serve

  • 12 corn tortillas (warmed)
  • shredded red cabbage, sliced fresh chiles and cilantro (for serving)
  • crushed salted dry-roasted peanuts (for serving)
  • lime wedges (for serving)

Fold the herbs in at the end

The scallion greens and dill need only a brief time in the skillet. Gentle folding keeps the cooked fish in large pieces.

At the table

Bring the warm fish and tortillas to the table with the salsa and toppings alongside.

The cooking plan

How to make Turmeric-Dill Fish Tacos with Nuoc Cham Salsa.

  1. Dissolve the salsa sugar in the lime juice and fish sauce. Fold in the tomatoes, onion, chile, garlic and cilantro. Taste before adding salt and refrigerate until serving.

  2. Mix the fish garlic, ginger, measured salt, turmeric, coating oil and black pepper. Toss with the fish and refrigerate for 5–10 minutes.

  3. Heat the skillet oil in a large skillet over medium-high heat. Cook the fish, turning gently, for about 4 minutes, until browned and cooked through to 145°F; allow more time for thicker pieces.

  4. Add the scallion greens and dill and fold gently for about 30 seconds, until the scallions wilt. Break the fish into large flakes.

  5. Fill the warm tortillas with fish, salsa, cabbage, fresh chile, cilantro and peanuts. Serve with lime wedges.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Turmeric-Dill Fish Tacos with Nuoc Cham Salsa

No ratings yet
Ginger-turmeric fish with scallions and dill in tortillas, topped with lime-fish-sauce tomato salsa.
Print Recipe
Servings: 6 servings
Course: Dinner
Cuisine: Vietnamese-inspired fusion
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Salsa
  • 2 tablespoons fresh lime juice
  • Amber fish sauce in a clear glass pouring bottle and prep bowl4 teaspoons fish sauce
  • 2 teaspoons sugar
  • 2 medium tomatoes chopped
  • 1 small red onion finely chopped
  •  
    1 Fresno or serrano chile seeded and finely chopped
  • 2 garlic cloves finely chopped
  •  
    ¼ cup chopped cilantro
  • kosher salt to taste
Fish
  • 1 garlic cloves finely chopped
  • Fresh ginger roots with a cut piece showing the yellow interior1 2-inch piece ginger peeled and finely grated
  • Light irregular kosher salt flakes in a small white bowl1 ½ teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton for the base recipe
  • Golden yellow ground turmeric in a small white prep bowl1 teaspoon ground turmeric
  • 3 tablespoons vegetable oil for coating fish
  •  
    1 ½ lb boneless skinless cod or halibut cut into 2-inch pieces
  • freshly ground black pepper to taste
  • 2 tablespoons vegetable oil for skillet
  •  
    1 bunch scallions dark green parts only, cut into 2-inch lengths
  •  
    ½ bunch dill tough stems removed, coarsely chopped
To serve
  • 12 corn tortillas warmed
  •  
    shredded red cabbage, sliced fresh chiles and cilantro for serving
  •  
    crushed salted dry-roasted peanuts for serving
  • Fresh green lime wedges beside a whole limelime wedges for serving

Equipment

Large skillet
Instant-read thermometer
Knife and cutting board
Mixing bowl
Spatula
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Dissolve the salsa sugar in the lime juice and fish sauce. Fold in the tomatoes, onion, chile, garlic and cilantro. Taste before adding salt and refrigerate until serving.
  2. Mix the fish garlic, ginger, measured salt, turmeric, coating oil and black pepper. Toss with the fish and refrigerate for 5–10 minutes.
  3. Heat the skillet oil in a large skillet over medium-high heat. Cook the fish, turning gently, for about 4 minutes, until browned and cooked through to 145°F; allow more time for thicker pieces.
  4. Add the scallion greens and dill and fold gently for about 30 seconds, until the scallions wilt. Break the fish into large flakes.
  5. Fill the warm tortillas with fish, salsa, cabbage, fresh chile, cilantro and peanuts. Serve with lime wedges.

Notes

Makes 4–6 servings; the serving adjustment starts at 6.
The salsa and marinade are prepared separately; keep the serving salsa away from raw fish.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.

Smashed Cucumber & Melon Sesame Salad

Salads · Side Dishes

Smashed Cucumber & Melon Sesame Salad

Sweet melon and crisp cucumber share a savory sesame dressing in this refreshing salad. Lightly smashing the cucumbers gives the dressing places to cling.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Serves
4 servings

Bring it to the table

About this recipe.

Cool cucumber and melon with a savory sesame-soy dressing, garlic and chile.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 4 medium Persian cucumbers (halved lengthwise)
  • 1/4 teaspoon kosher salt (Diamond Crystal or Morton, for draining)
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons soy sauce
  • 1 teaspoon crushed red pepper
  • 1 teaspoon sugar
  • 2 garlic cloves (finely chopped)
  • 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton for the base recipe; for dressing)
  • 1 1/2 lb Hami melon, firm cantaloupe or honeydew (rind and seeds removed, flesh cut into 1-inch pieces)
  • 1/4 cup chopped cilantro (plus more to serve)
  • 1 teaspoon toasted sesame seeds (black or white)

Drain the cucumber first

A short salted rest releases water before the cucumber joins the dressing, helping the finished salad stay flavorful.

At the table

Serve chilled, with the sesame seeds added just before eating.

The cooking plan

How to make Smashed Cucumber & Melon Sesame Salad.

  1. Put the cucumber halves cut-side down on a board. Gently press with the flat side of a wide knife until they crack and release their seedy centers. Remove loose seed pulp, cut the firm flesh into 1-inch pieces and toss with the draining salt in a sieve over a bowl. Leave for 15 minutes.

  2. Whisk the vinegar, sesame oil, soy, pepper flakes, sugar, garlic and dressing salt until the salt and sugar dissolve.

  3. Discard the cucumber draining liquid. Toss the cucumber, melon and cilantro in a bowl, then fold in the dressing gently.

  4. Scatter with sesame seeds and extra cilantro before serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Smashed Cucumber & Melon Sesame Salad

No ratings yet
Cool cucumber and melon with a savory sesame-soy dressing, garlic and chile.
Print Recipe
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Chinese-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    4 medium Persian cucumbers halved lengthwise
  • ¼ teaspoon kosher salt Diamond Crystal or Morton, for draining
  •  
    2 tablespoons unseasoned rice vinegar
  •  
    1 tablespoon toasted sesame oil
  • 2 teaspoons soy sauce
  • 1 teaspoon crushed red pepper
  • 1 teaspoon sugar
  • 2 garlic cloves finely chopped
  • Light irregular kosher salt flakes in a small white bowl1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton for the base recipe; for dressing
  •  
    1 ½ lb Hami melon, firm cantaloupe or honeydew rind and seeds removed, flesh cut into 1-inch pieces
  •  
    ¼ cup chopped cilantro plus more to serve
  •  
    1 teaspoon toasted sesame seeds black or white

Equipment

Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Put the cucumber halves cut-side down on a board. Gently press with the flat side of a wide knife until they crack and release their seedy centers. Remove loose seed pulp, cut the firm flesh into 1-inch pieces and toss with the draining salt in a sieve over a bowl. Leave for 15 minutes.
  2. Whisk the vinegar, sesame oil, soy, pepper flakes, sugar, garlic and dressing salt until the salt and sugar dissolve.
  3. Discard the cucumber draining liquid. Toss the cucumber, melon and cilantro in a bowl, then fold in the dressing gently.
  4. Scatter with sesame seeds and extra cilantro before serving.

Notes

Use firm melon so the pieces hold their shape when tossed.
The draining salt and dressing salt are separate amounts.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.

Heirloom Tomatoes with Creamy Feta & Paprika Oil

Salads · Side Dishes

Heirloom Tomatoes with Creamy Feta & Paprika Oil

A lemony feta-yogurt spread makes a rich base for ripe tomatoes. A quick smoked-paprika oil and fresh mint finish the platter with warmth and brightness.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Serves
4 servings

Bring it to the table

About this recipe.

Tomatoes over lemony feta-yogurt cream with mint and warm smoked-paprika oil.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 4 oz feta (crumbled)
  • 1/2 cup plain whole-milk Greek yogurt
  • 1 lemon (finely grated zest)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil (for feta mixture)
  • 1 tablespoon chopped mint (plus leaves for serving)
  • freshly ground black pepper (to taste)
  • 1/2 teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon Morton for the base recipe)
  • 2 tablespoons extra-virgin olive oil (for paprika oil)
  • 1/4 teaspoon smoked paprika
  • 1 1/2 lb mixed heirloom tomatoes (sliced, quartered or halved)
  • flaky sea salt (to finish)

Warm the paprika briefly

Thirty seconds in warm oil brings out its aroma. Remove it from the heat promptly so the paprika does not burn.

At the table

Serve as a fresh side with bread or a simple main dish.

The cooking plan

How to make Heirloom Tomatoes with Creamy Feta & Paprika Oil.

  1. Mash the feta with a fork. Mix in the yogurt, lemon zest and juice, tablespoon oil and chopped mint. Season with black pepper and measured salt.

  2. Just before serving, warm the remaining oil in a small saucepan over medium heat. Swirl in the paprika for about 30 seconds, until fragrant, then remove from the heat and cool slightly.

  3. Spread the feta mixture in a shallow bowl or platter and pile the tomatoes over it. Add a little flaky salt and pepper, drizzle with paprika oil and finish with mint leaves.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Heirloom Tomatoes with Creamy Feta & Paprika Oil

No ratings yet
Tomatoes over lemony feta-yogurt cream with mint and warm smoked-paprika oil.
Print Recipe
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 4 oz feta crumbled
  • ½ cup plain whole-milk Greek yogurt
  • 1 lemon finely grated zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil for feta mixture
  •  
    1 tablespoon chopped mint plus leaves for serving
  • freshly ground black pepper to taste
  • Light irregular kosher salt flakes in a small white bowl½ teaspoon Diamond Crystal kosher salt or 1/4 teaspoon Morton for the base recipe
  • 2 tablespoons extra-virgin olive oil for paprika oil
  • ¼ teaspoon smoked paprika
  •  
    1 ½ lb mixed heirloom tomatoes sliced, quartered or halved
  • Large delicate sea salt flakes in a glass prep bowlflaky sea salt to finish

Equipment

Saucepan
Small Saucepan
Knife and cutting board
Mixing bowl
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Mash the feta with a fork. Mix in the yogurt, lemon zest and juice, tablespoon oil and chopped mint. Season with black pepper and measured salt.
  2. Just before serving, warm the remaining oil in a small saucepan over medium heat. Swirl in the paprika for about 30 seconds, until fragrant, then remove from the heat and cool slightly.
  3. Spread the feta mixture in a shallow bowl or platter and pile the tomatoes over it. Add a little flaky salt and pepper, drizzle with paprika oil and finish with mint leaves.

Notes

Choose ripe tomatoes and vary the cuts for a platter that is easy to serve.
Taste the feta mixture before adding more salt; feta varies in saltiness.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.

Garlic-Yogurt Grilled Prawns with Cilantro

Dinner · Seafood Mains

Garlic-Yogurt Grilled Prawns with Cilantro

Two short marinade stages build flavor into these prawns: lemon and aromatics first, then a creamy spiced yogurt coating. Grill until just cooked and finish with cilantro and lime.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Serves
4 servings

Bring it to the table

About this recipe.

Garlic, ginger and spiced yogurt-coated prawns grilled and finished with cilantro and lime.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 16 large head-on tiger prawns (or deveined peeled extra-jumbo shrimp)

First marinade

  • 3 garlic cloves (finely grated)
  • 1 2-inch piece ginger (peeled and finely grated)
  • 1 tablespoon fresh lemon juice
  • kosher salt (a little to season)

Yogurt marinade

  • 1 cup plain whole-milk Greek yogurt
  • 2 tablespoons cream cheese (at room temperature)
  • 2 teaspoons Kashmiri chile powder (or paprika)
  • 1 teaspoon ajwain seeds (or caraway seeds)
  • 1 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 5 garlic cloves (finely chopped)
  • 1 1/2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon Morton for the base recipe)
  • 4 tablespoons fresh lemon juice

To finish

  • vegetable oil (for grill)
  • melted unsalted butter (for basting)
  • cilantro leaves (for serving)
  • fried garlic (optional, for serving)
  • lime wedges (for serving)

Match the setup to your prawns

Large shell-on prawns can sit directly on the grate. Peeled shrimp are easier to handle on skewers and need turning during cooking.

At the table

Serve immediately with lime wedges for squeezing over the warm prawns.

The cooking plan

How to make Garlic-Yogurt Grilled Prawns with Cilantro.

  1. For head-on prawns, trim long antennae and legs with kitchen shears. Cut along the shell backs just enough to expose and remove the veins. Open the back flesh gently like a book, keeping the prawns intact. Skip this preparation for already peeled and deveined shrimp.

  2. Mix the grated garlic, ginger and first tablespoon lemon juice with a little salt. Coat the prawns, cover and refrigerate for at least 20 minutes and up to 4 hours.

  3. Mix the yogurt, cream cheese, chile powder, ajwain, garam masala, turmeric, chopped garlic, measured salt and remaining lemon juice. Lift the prawns from the first marinade, discard it, and coat them in the yogurt mixture. Cover and refrigerate for at least 30 minutes and up to 2 hours.

  4. Prepare a grill for medium heat and oil the grate. Lift the prawns from the marinade and discard the used mixture. Place head-on prawns opened side up on the grill and baste with butter. Cook for about 5 minutes, until the flesh is opaque and reaches 145°F. For peeled shrimp, use skewers and turn once, basting both sides, until cooked to the same temperature.

  5. Divide among plates and finish with cilantro, optional fried garlic and lime wedges.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Garlic-Yogurt Grilled Prawns with Cilantro

No ratings yet
Garlic, ginger and spiced yogurt-coated prawns grilled and finished with cilantro and lime.
Print Recipe
Servings: 4 servings
Course: Dinner
Cuisine: Indian-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    16 large head-on tiger prawns or deveined peeled extra-jumbo shrimp
First marinade
  • 3 garlic cloves finely grated
  • Fresh ginger roots with a cut piece showing the yellow interior1 2-inch piece ginger peeled and finely grated
  • 1 tablespoon fresh lemon juice
  • kosher salt a little to season
Yogurt marinade
  • 1 cup plain whole-milk Greek yogurt
  • A block of soft white cream cheese with a creamy smear on a plate2 tablespoons cream cheese at room temperature
  •  
    2 teaspoons Kashmiri chile powder or paprika
  •  
    1 teaspoon ajwain seeds or caraway seeds
  •  
    1 teaspoon garam masala
  • Golden yellow ground turmeric in a small white prep bowl1 teaspoon ground turmeric
  • 5 garlic cloves finely chopped
  • Light irregular kosher salt flakes in a small white bowl1 ½ teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton for the base recipe
  • 4 tablespoons fresh lemon juice
To finish
  • vegetable oil for grill
  •  
    melted unsalted butter for basting
  • cilantro leaves for serving
  •  
    fried garlic optional, for serving
  • Fresh green lime wedges beside a whole limelime wedges for serving

Equipment

Grill
Instant-read thermometer
Knife and cutting board
Box grater
Mixing bowl
Kitchen shears
Skewers
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. For head-on prawns, trim long antennae and legs with kitchen shears. Cut along the shell backs just enough to expose and remove the veins. Open the back flesh gently like a book, keeping the prawns intact. Skip this preparation for already peeled and deveined shrimp.
  2. Mix the grated garlic, ginger and first tablespoon lemon juice with a little salt. Coat the prawns, cover and refrigerate for at least 20 minutes and up to 4 hours.
  3. Mix the yogurt, cream cheese, chile powder, ajwain, garam masala, turmeric, chopped garlic, measured salt and remaining lemon juice. Lift the prawns from the first marinade, discard it, and coat them in the yogurt mixture. Cover and refrigerate for at least 30 minutes and up to 2 hours.
  4. Prepare a grill for medium heat and oil the grate. Lift the prawns from the marinade and discard the used mixture. Place head-on prawns opened side up on the grill and baste with butter. Cook for about 5 minutes, until the flesh is opaque and reaches 145°F. For peeled shrimp, use skewers and turn once, basting both sides, until cooked to the same temperature.
  5. Divide among plates and finish with cilantro, optional fried garlic and lime wedges.

Notes

Use a thermometer and opaque flesh to check doneness; size changes the cooking time.
Keep both marinating stages refrigerated, and discard the raw-seafood marinades.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.

Ajwain Paneer Skewers with Green Chutney

Dinner · Vegetarian Mains

Ajwain Paneer Skewers with Green Chutney

Paneer holds its shape on the grill while taking on a bold yogurt marinade. A bright green chutney of cilantro, mint and chile gives the warm cheese a fresh finish.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Serves
6 servings

Bring it to the table

About this recipe.

Spiced yogurt-marinated paneer grilled and served with cilantro-mint chutney.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Chutney

  • 1/2 small red onion
  • 3 green Thai or small serrano chiles
  • 2 garlic cloves (finely grated)
  • 1 1/2-inch piece ginger (peeled and finely grated)
  • 1 1/2 cups packed cilantro leaves and tender stems
  • 1 cup packed mint leaves
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Diamond Crystal kosher salt (or 1 1/4 teaspoons Morton for the base recipe)
  • 1 teaspoon sugar
  • 1/4 cup water

Paneer

  • 2 teaspoons cumin seeds
  • 2/3 cup vegetable oil
  • 4 teaspoons Diamond Crystal kosher salt (or 2 1/4 teaspoons Morton for the base recipe)
  • 2 teaspoons cayenne pepper
  • 2 teaspoons garam masala
  • 1 teaspoon ground turmeric
  • 3 garlic cloves (finely grated)
  • 1 2-inch piece ginger (peeled and finely grated)
  • 1 cup plain whole-milk Greek yogurt
  • 2 teaspoons ajwain seeds (or caraway seeds)
  • 24 oz paneer (four 6-ounce blocks, each cut into 4 cubes)

To serve

  • vegetable oil (for grill and brushing)
  • lettuce leaves (for serving)
  • chaat masala (optional, to finish)
  • lime wedges (for serving)

Turn the paneer gently

Let grill marks develop before turning. A thin spatula can help release the cheese without pulling it from the skewer.

At the table

Serve over lettuce with lime wedges and the cool green chutney.

The cooking plan

How to make Ajwain Paneer Skewers with Green Chutney.

  1. Blend all the chutney ingredients until smooth. Transfer to a covered bowl and refrigerate until serving.

  2. Toast the cumin seeds in a dry skillet over medium heat for about 2 minutes, shaking the pan, until fragrant and slightly darker. Cool and grind finely.

  3. Warm the marinade oil in a saucepan until shimmering, transfer carefully to a heatproof bowl and cool to lukewarm. Stir in the ground cumin, paneer salt, cayenne, garam masala and turmeric. Whisk in the garlic, ginger, yogurt and ajwain.

  4. Coat the paneer gently in the marinade. Cover and refrigerate for at least 30 minutes. Prepare a grill for medium heat and oil the grate.

  5. Lift the paneer from the marinade and thread onto metal skewers, three or four cubes per skewer. Discard the used marinade. Grill for about 6–8 minutes, brushing with oil and turning halfway through, until grill marks form and the centers are hot. Use a thin metal spatula to release any sticking edges gently.

  6. Arrange on lettuce leaves. Drizzle with some chutney, add optional chaat masala and serve with lime wedges and the rest of the chutney.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Ajwain Paneer Skewers with Green Chutney

No ratings yet
Spiced yogurt-marinated paneer grilled and served with cilantro-mint chutney.
Print Recipe Pin Recipe
Servings: 6 servings
Course: Dinner
Cuisine: Indian-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Chutney
  • ½ small red onion
  •  
    3 green Thai or small serrano chiles
  • 2 garlic cloves finely grated
  • Fresh ginger roots with a cut piece showing the yellow interior1 1/2-inch piece ginger peeled and finely grated
  •  
    1 ½ cups packed cilantro leaves and tender stems
  •  
    1 cup packed mint leaves
  • 2 tablespoons fresh lemon juice
  • Light irregular kosher salt flakes in a small white bowl2 teaspoons Diamond Crystal kosher salt or 1 1/4 teaspoons Morton for the base recipe
  • 1 teaspoon sugar
  • ¼ cup water
Paneer
  •  
    2 teaspoons cumin seeds
  • ⅔ cup vegetable oil
  • Light irregular kosher salt flakes in a small white bowl4 teaspoons Diamond Crystal kosher salt or 2 1/4 teaspoons Morton for the base recipe
  • 2 teaspoons cayenne pepper
  •  
    2 teaspoons garam masala
  • Golden yellow ground turmeric in a small white prep bowl1 teaspoon ground turmeric
  • 3 garlic cloves finely grated
  • Fresh ginger roots with a cut piece showing the yellow interior1 2-inch piece ginger peeled and finely grated
  • 1 cup plain whole-milk Greek yogurt
  •  
    2 teaspoons ajwain seeds or caraway seeds
  •  
    24 oz paneer four 6-ounce blocks, each cut into 4 cubes
To serve
  • vegetable oil for grill and brushing
  •  
    lettuce leaves for serving
  •  
    chaat masala optional, to finish
  • Fresh green lime wedges beside a whole limelime wedges for serving

Equipment

Saucepan
Saucepan
Large skillet
Grill
Knife and cutting board
Box grater
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Blender
Skewers
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Blend all the chutney ingredients until smooth. Transfer to a covered bowl and refrigerate until serving.
  2. Toast the cumin seeds in a dry skillet over medium heat for about 2 minutes, shaking the pan, until fragrant and slightly darker. Cool and grind finely.
  3. Warm the marinade oil in a saucepan until shimmering, transfer carefully to a heatproof bowl and cool to lukewarm. Stir in the ground cumin, paneer salt, cayenne, garam masala and turmeric. Whisk in the garlic, ginger, yogurt and ajwain.
  4. Coat the paneer gently in the marinade. Cover and refrigerate for at least 30 minutes. Prepare a grill for medium heat and oil the grate.
  5. Lift the paneer from the marinade and thread onto metal skewers, three or four cubes per skewer. Discard the used marinade. Grill for about 6–8 minutes, brushing with oil and turning halfway through, until grill marks form and the centers are hot. Use a thin metal spatula to release any sticking edges gently.
  6. Arrange on lettuce leaves. Drizzle with some chutney, add optional chaat masala and serve with lime wedges and the rest of the chutney.

Notes

Makes 4–6 servings; the serving adjustment starts at 6. Use four to six 12-inch metal skewers for the base recipe.
The cayenne and fresh chiles make a hot marinade and chutney; reduce them to suit your taste.
Vegetable oil is used here instead of mustard oil.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.