|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Soft, juicy chunks of paneer marinated in Tandoori masala and then grilled with veggies! This is a great dish to serve at your next barbeque.
- 3 tablespoons Tandoori Masala (homemade or store-bought, divided)
- 1/4 cup yogurt
- 5 to 6 tablespoons vegetable oil (or canola or sunflower cooking oil, divided)
- Kosher salt (to taste)
- 1/2 pound paneer (homemade or store-bought, cut into 30 (2-inch) cubes)
- 1 large onions (cut into 1-inch square pieces)
- 1 red bell pepper (deseeded and cut into 2-inch cubes)
- 1 green bell pepper (deseeded and cut into 2-inch cubes)
- 2 tablespoons Chaat Masala (available at most Indian grocery stores)
- Lemon juice (to taste)
- Garnish: lemon wedges
Gather the ingredients.
Mix 2 1/2 tablespoons of Tandoori Masala with the yogurt, 2 tablespoons cooking oil, and salt, to taste, and make a smooth paste.
Put the paneer chunks in a bowl and pour the above Tandoori paste on to it. Mix gently to coat all the paneer well. Cover and keep in the refrigerator to marinate for two hours.
Mix the remaining 1/2 tablespoon of Tandoori Masala with the onions to coat them well.
Thread the marinated paneer, onion, and green and red bell pepper pieces onto bamboo skewers in a combination of your choice.
Preheat your grill on medium.
Put the paneer skewers on it and brush with a little cooking oil.
Grill until the paneer is light golden and the onions are soft. Do not overcook or the paneer will become rubbery.
Remove onto a plate and sprinkle with Chaat Masala.
Squeeze some lemon juice over the paneer skewers, garnish with lemon wedges, and serve piping hot.