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Tandoori Paneer Kebabs Recipe

Tandoori Paneer Kebabs Ingredients:

Tandoori Paneer Kebabs Recipe

  • ¾ 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 ½ in rounds
  • 2 tbsp vegetable oil

How to make Tandoori Paneer Kebabs:

  • Soak the wooden skewers in cold water for 30 mins before using to prevent them from burning
  • 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.
  • Thread the paneer cubes, red pepper, mushrooms, and zucchini onto the soaked skewers. Brush with the oil.
  • Broil or grill the kebabs for about 10 minutes, until the paneer is tinged with brown. Serve hot, with lemon wedges, if desired.

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