|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||47%|
|Saturated Fat 9g||46%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 9g||33%|
|Total Sugars 14g|
|Vitamin C 180mg||899%|
|*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.|
Vegetarian options at summer cookouts are often limited to veggie burgers and salads, but this recipe offers non-meat eaters a flavorful choice with great texture. Soft, juicy chunks of paneer are marinated in a tandoori masala and yogurt mixture and then skewered and grilled along with vegetables. This colorful dish that's bursting with complex spice is a great dish to serve at your next barbecue.
3 tablespoons Tandoori masala spice mix, divided
1/4 cup yogurt
6 tablespoons vegetable oil, or canola or sunflower, divided
Kosher salt, to taste
1/2 pound paneer, cut into 30 (2-inch) cubes
1 large onion, cut into 1-inch square pieces
1 pepper red bell pepper, deseeded and cut into 2-inch cubes
1 pepper green bell pepper, deseeded and cut into 2-inch cubes
2 tablespoons chaat masala
1 tsp lemon juice
Lemon wedges, for garnish
Gather the ingredients.
Mix 2 1/2 tablespoons of tandoori masala with yogurt, 2 tablespoons of cooking oil, and salt to taste, making a smooth paste.
Add paneer chunks to bowl and mix gently to coat. Cover and marinate in refrigerator for 2 hours.
Mix remaining 1/2 tablespoon of tandoori masala with onions to coat them well.
Thread marinated paneer, onion, and green and red bell pepper pieces onto bamboo skewers.
Preheat grill to medium.
Place paneer skewers on hot grill and brush with a little cooking oil.
Grill until paneer is a light golden color and onions are soft, 4 to 5 minutes per side. Do not overcook, or paneer will become rubbery.
Remove to a plate and sprinkle with chaat masala.
Squeeze some lemon juice over the paneer skewers, garnish with lemon wedges, and serve hot.
What Is Paneer?
Paneer is a cheese, sometimes referred to as Indian cottage cheese. It looks like tofu but is made with cow and/or buffalo milk and has a very mild taste. Unlike other types of cheese that are made with rennet, paneer is created by curdling the milk with an acid such as lemon or lime juice or citric acid. It is formed into a block, cut into cubes, and is most often used in Indian recipes such as palak paneer and mutter paneer, but can also be part of a grilled cheese sandwich and a vegetable wrap, as well as fried into a delicious appetizer for dipping.
Paneer can be found at Indian food markets and well-stocked grocery stores as well as made at home. If you need a substitute, extra-firm tofu is a good stand-in as well as Halloumi cheese.