Paneer tikka kebab

Votes: 2

Time: 3 hours.
Complexity: average
Servings: 6

"Paneer is a fresh, unsalted Indian cheese made by curdling milk with vinegar or lime. The resulting curd is then pressed into cubes. Paneer is primarily used in northern India and Pakistan. In Bengal, you can find many desserts made with unpressed paneer. For grilling, it's especially important to choose high-quality paneer, otherwise it can become quite hard and dry. Homemade paneer is the best option, but store-bought varieties like Sach Paneer or Nanak's Malai Paneer are also suitable. Kashmiri pepper powder gives it a vibrant color, imparting a wonderful, slightly spicy flavor," shares Nidhi Jalan. These kebabs are made with marinated pieces of paneer, skewered with vegetables, and lightly grilled. The result is a juicy, savory and smoky dish that can be served as an appetizer with chutney or as a main course with naan and dal makhani.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Marinade

2 tbsp. mustard or other vegetable oil
1 tbsp besan (fine chickpea flour)
1 cup plain full-fat Greek yogurt
3 tbsp lime juice (from 2 limes)
2 tbsp. l. tandoori masala
1 tbsp paprika
1 tsp Kashmiri chili powder
1 teaspoon mustard powder
0.5 tsp ground turmeric
5 cloves garlic, grated (about 2 tbsp)
2–4 green Thai chilies or 1–2 serrano peppers (depending on heat level), finely chopped
5 cm fresh ginger root, grated (about 1 tbsp)
1 tsp dried fenugreek leaves, optional

Kebabs

340 g paneer, cut into 2.5 cm cubes.
1 container (280 g) of grape tomatoes
1 large orange or yellow bell pepper, cut into 4cm pieces
1 large red onion, cut into 4cm pieces.
Vegetable oil, grapeseed oil, or other neutral frying oil
2 tablespoons melted unsalted butter or ghee
Yogurt Chutney with Cilantro

Yogurt Chutney with Cilantro

2 cups fresh cilantro, leaves and tender stems
0.5 cup plain full-fat Greek yogurt
2–3 green Thai chilies or 1 serrano chili, coarsely chopped
1 clove garlic, minced
Zest and juice of 1 lime (about 2 tablespoons juice)

Ingredient Substitution Suggestions

We recommend

Recipe:

Special equipment:

Grill, 12 metal skewers (preferably flat ones, which are easier to turn over so that the ingredients don’t twist).

Cooking the dish according to the recipe:

In a small saucepan, heat the vegetable oil over medium heat. Add the besan and stir constantly until golden brown, about 2 minutes. Remove from heat and set aside.
Marinade:

In a large bowl, combine the yogurt, lime juice, tandoori masala, paprika, chili powder, mustard powder, turmeric, garlic, chili powder, ginger, fenugreek leaves (if using), besan mixture, and 1 tablespoon of salt. Mix well. The mixture should have the consistency of hollandaise sauce; if the marinade is too thick, add 1–2 tablespoons of water and mix well.

Kebabs:

In a medium bowl, carefully combine the paneer and just enough marinade to coat it, being careful not to tear the paneer. Add the tomatoes, peppers, and onions to the bowl with the remaining marinade and toss to coat completely. Cover both bowls and refrigerate for at least 2 hours and up to 8 hours.
When ready to grill, preheat grill to medium-high heat.
Meanwhile, thread the tomatoes, peppers, onions and paneer one at a time onto 12 metal skewers, allowing any excess marinade to drip off, and place on a rimmed baking sheet.
When the grill is hot, lightly oil the grate. Place the skewers on the grate and grill, uncovered, until grill marks appear on the bottom of the paneer, about 3 minutes. Flip the skewers, brush with melted butter, and grill until grill marks appear on the other side, about 3 more minutes. It's important not to overcook the paneer, as this can cause it to harden or become rubbery.
Transfer the paneer and vegetables from the skewers to a serving platter. Sprinkle with cilantro and drizzle with a little chutney. Serve with the remaining chutney for dipping.
Yogurt Chutney with Cilantro

Combine the cilantro, yogurt, chili, garlic, lime zest, lime juice, and 0.5 teaspoon salt in a blender and blend until smooth. The consistency should be like a creamy salad dressing. If the chutney is too thick, add 1–2 tablespoons of water. Taste and add more lime juice and/or salt if needed. Yield: 1 tablespoon.