Paneer Kebabs
Cook Time:
20 min
Prep Time:
40 min
Servings:
4
Ingredients
- ¾ slab paneer/tofu
- 1 tbsp grated ginger
- 2 garlic cloves grated
- 1 medium red pepper
- ½ medium red onion
- 1 green pepper
- 1 cup pineapple chunks from can
- 2 medium tomatoes
- 4 metal/wooden skewers
- ¼ cup chana dal flour/gram flour
- 3 tbsp oil
- ¾ tbsp chaat masala
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tbsp dry fenugreek/methi leaves
- 1 tbsp kashmir chilli powder (or less)
- 1 tbsp lemon juice
- ¼ tsp turmeric
- ½ cup greek yogurt/coconut yogurt
- Salt to taste
Directions
- Cut the onions, tomatoes & peppers into large(1 ½”) square pieces and keep aside
- Cut the paneer into cubes
- Take a large bowl and mix the marinade ingredients
- Add the turmeric powder, gram flour, chaat masala, cumin powder, garam masala, coriander powder, chilli powder, salt, dry fenugreek leaves and give it a mix and then add the wet ingredients
- Add the lime juice, greek yogurt, ginger, garlic & oil and mix well into a smooth paste
- Mix the paneer cubes and the cut vegetables, along with the pineapple with the marinade and keep aside for about an hour (at least half hour)
- Once the marinated and well coated paneer and vegetables are ready, get the skewers
- Use a cooling rack in the oven to ensure the paneer and vegetables do not touch the pan
- Preheat the oven to 430 F, thread the skewer with the paneer, red pepper, green pepper, pineapple, onion and repeat twice on each skewer
- If more paneer is preferred, have more paneer pieces on one skewer.
- Bake for 15- 20 mins turning the skewers in between for even baking on all sides
- If the marinade is remaining, it can be used to coat the paneer and vegetables
- Enjoy as an appetizer or with rice or Chapatis
*Substitute with Coconut yogurt;Tofu for vegan preparation