Recipe: Paneer Kababs

Paneer Tikka Skewers

RECIPES

I know our summer months are zooming by, but don’t worry there’s still plenty of time to enjoy your backyard BBQs and cookouts! So, here is another amazing summertime recipe, Paneer Tikka Skewers. These desi kebabs are exactly what you need for your next backyard BBQ bash or even for a fun bite at home. They are super simple to prepare, so grab some skewers, your favorite vegetables, some paneer (or whatever protein your heart desires) and your homemade Indian-spiced, yogurt marinade and you are ready to go! For more step-by-step recipe and easy “How-To” videos visit Saathee.com/Taige.

Serves: 3-4 people Prep Time: 1 hour By: Taige Shukla

Ingredients Directions

10-14oz Paneer cubed (See below for homemade paneer instructions) Marinade: 1 cup Greek or regular yogurt (Dahi) 1 ½ tbsp garlic (minced) 1 inch ginger (minced) 1 tsp ground cumin 1 tsp turmeric 1 ½ tsp garam masala 1 tsp lemon juice ½ tsp chili powder ½ tsp coriander powder 1 tsp salt A pinch of sugar Vegetables: 1 red onion 1 red bell pepper 1 green bell pepper 1 yellow bell pepper

For homemade paneer (Indian cottage cheese): You will need a ½ gallon of whole milk and ¼ cup lemon juice (or citric acid) In a medium-sized pot, bring the milk to a slow-boil on medium-high heat until the surface of the milk begins to foam. Reduce the heat and stir in the lemon juice until the milk is completely curdled. Once the curds and whey are completely separated, strain the curds through a clean cheese cloth. Hold it under running water for about a minute then squeeze out as much of the water as possible. Press the curds (while still in the cheese cloth) into a square shape and place it under something heavy for about 15-20 mins to ensure all the excess water is drained. Remove the paneer from cheese cloth and cut into cubes. For marinade: Simply add all ingredients listed under “marinade” in a large mixing bowl. Mix until all ingredients are well combined. Set aside about 1/3 of the marinade. Chop all vegetables into bite sized squares (feel free to add or sub in different veggies here) and toss into the yogurt marinade. Make sure the veggies are fully coated in the mixture. With the remaining 1/3 of the marinade, fully coat the paneer cubes. I chose to do this in a separate bowl to ensure the paneer did not crumble or break apart. Note: if you prefer not to use paneer you can sub in your favorite bite-sized protein. Set the marinated veggies and paneer aside for at least 30 minutes. I chose to let it marinate overnight in the refrigerator. For skewers: Grilling is best but if you don’t have a grill. Preheat oven to 400°F, place a wire rack on top of a baking sheet and spray with cooking oil. Once everything has marinated, slide the coated pieces on to 4-6 skewers and place the prepped skewers on to the metal wire rack. Bake for about 10-15 mins. For a little extra crisp, remove the skewers from the oven and place them onto a stove top grill. Let roast for about 3-5 mins, rotating the skewers throughout. Serve your skewers with mint- cilantro chutney and rice or naan.