Paneer & Vegetable Kebabs


Paneer Vegetable Kebabs

I love Paneer (Indian cheese). It’s a great source of protein and makes a change from the usual beef or chicken kebabs. The recipe below is one of my favorites, it’s one my mother passed my way. As always, I made some minor changes to make it easier for the home. I love to serve it as an appetizer, but it’s great main in the summer. I suggest cooking in the oven, but even a toaster oven or a BBQ works.


For the marinade
125ml yoghurt
2 tsp garlic ginger paste
salt, to taste
½ tsp chilli powder (this will make it medium, adjust to taste)
1 tsp garam masala
2 tbsp lemon juice
2 tbsp vegetable oil (I like to use grape-seed oil)
1 tbsp gram flour (also called chickpea flour)
1 tsp cumin powder
seeds of 6 green cardamom, ground (optional, I love it, but my kids hate it)

For the skewers
300g paneer, cut into 1 inch cubes
1 large onion, cut into 1 inch cubes
1 green and 1 red bell pepper, cored and cut into 1 inch
oil, for greasing
6 wooden skewers, soaked for an hour
2 tbsp butter, melted, for drizzling
chaat masala (a dried spice mixture available from Asian grocers), to sprinkle

Preparation method
For the marinade, blend together all the marinade ingredients, place in a bowl and add the paneer, onion and peppers. Cover and allow to marinate for 30-40 minutes, in the fridge. If in a hurry leave it at room temperature for 15 minutes.
Preheat the oven to 200C/400F and oil a baking sheet.
Thread the vegetables and paneer alternately onto the skewers. Bake in the oven for seven minutes, drizzle over the melted butter, turn and cook for another 5-7 minutes or until charred at the edges.
Sprinkle with chaat masala and serve. They are also great served with a mint chutney.