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Tandoori Paneer Kebabs

Categories: Grilling Ideas, Quick to fix, Vegetarian
Type: Main Dishes

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

Prep Time: prep 20 mins, plus 6-24 hrs marinating

Cooking Time: cook 10 mins

Serves: makes 4 servings


  • 3 / 4 cup plain yogurt
  • 1 tbsp tandoori paste or powder
  • 1 tbsp fresh lemon juice
  • 9oz ( 250g) paneer, cut into 1in ( 2.5cm) cubes
  • 1 red bell pepper, seeded and cut into 1in ( 2.5cm) pieces
  • 12 white mushrooms
  • 1 large zucchini, cut into 1 / 2 in rounds
  • 2 tbsp vegetable oil
Tandoori Paneer Kebabs photo

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  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.
  • prep 20 mins, plus 6-24 hrs marinating; cook 10 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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