broiling, grilling Indian
tandoori-paneer-kebabs

Comments: 0
 

Recipe

You will find paneer (a firm Indian cheese) and tandoori paste at Indian markets.

Yield : 4 servings
Prep Time : 20 minutes
Cooking Time : 10 minutes

Ingredients

  • ¾ cup plain yogurt
  • 1 tbsp tandoori paste or powder
  • 1 tbsp fresh lemon juice
  • 9 oz (250g) paneer, cut into 1 in (2.5cm) cubes
  • 1 red bell pepper, seeded and cut into 1in (2.5cm) pieces
  • 12 white mushrooms
  • 1 large zucchini, cut into ½ in rounds
  • 2 tbsp vegetable oil

Special Equipment:

  • Wooden skewers

Directions

1. Mix the yogurt, tandoori paste, and lemon juice together in a nonreactive bowl. Add the paneer and stir gently to coat. Cover and refrigerate for at least 6 and up to 24 hours.

2. Thread the paneer cubes, red pepper, mushrooms, and zucchini onto the soaked skewers. Brush with the oil.

3. Broil or grill the kebabs for about 10 minutes, until the paneer is tinged with brown. Serve hot, with lemon wedges, if desired.

Notes

Soak the wooden skewers in cold water for 30 mins before using to prevent them from burning


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

234kcal (12%)
203mg (20%)
41mg (68%)
101mcg RAE (3%)
587mg
37mg
12g
7g
2g
11g
38mg (13%)
251mg (10%)
7g (33%)
17g (26%)
1mg (6%)
 

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