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Categories:
plain yogurt Tandoori paste lemon juice paneer red bell pepper white mushrooms zucchini vegetable oil skewers
Viewed: 57 - Published at: 5 years agoIngredients
- 3/4 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 1/2 in rounds
- 2 tbsp vegetable oil
- Wooden skewers
Method
- 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.
