Description
Indian-spiced paneer and veggies, marinated in yogurt, then grilled to perfection. A vibrant appetizer for any occasion!
Ingredients
Units
Scale
- 1 cups (237 ml) thick yougurt/hung curd
- 1 tbsp ginger (15 g) ginger
- 1 tbsp garlic (15 g) garlic
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp amchoor powder
- 1 tsp kashmiri red chilli powder or paprika
- 1/4 tsp turmeric powder
- 1 tsp garam masala
- Salt
- 1 tbsp (15 g) coriander leaves
- 1 lbs (454 g) paneer
- 1 large green capsicum
- 1 large red onion
Instructions
- In a mixing bowl, add the marinade ingredients. Stir until well combined.
- Add the cubed paneer, capsicum, and onions to the marinade. Gently toss to coat.
- Cover and marinate for 30 minutes to 2 hours. Refrigerate for best results.
- Remove the marinated paneer and vegetables from the refrigerator and allow them to come to room temperature.
- Arrange the marinated paneer and vegetables onto skewers.
- Preheat oven to 350°F (177°C) and brush a baking sheet with oil.
- Transfer the skewers to the prepared baking sheet.
- Grill in the preheated oven for 10-12 minutes, or until lightly golden, turning halfway through.
- Remove from the oven and serve immediately with mint chutney.
Notes
- For a smokier flavor, grill the skewers on an outdoor grill instead of baking.
- If you don’t have amchoor powder, you can substitute with 1/2 teaspoon of lemon juice.
- Leftover skewers can be stored in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Indian
Nutrition
- Serving Size: 125g
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 20
- Fiber: 2
- Protein: 15
- Cholesterol: 20