Paneer Kebabs

Let’s get down to it: Indian cuisine is my favorite comfort food of ALL time. Especially Paneer Masala and Malai Kofta, both incredibly creamy dishes that are best served atop fluffy basmati rice and scooped with garlic naan. Mmm! BUT, summertime is a hot and sticky time. A time I want to spend lolling around devouring Murakami novels and shunning the heat, not engulfing myself in it. The very aspects that make Indian food so delicious also make it quite unfriendly for a summertime meal, which is a little bit sad until you make these Paneer Kebabs!

paneer

paneer cubes

Paneer is a cheese curd common in Indian cuisine that’s similar to queso blanco. It can usually be found in your local Indian grocery, but it’s just as easy to make at home (I like this paneer recipe from The Kitchn).

Also easy to make: Paneer Kebabs, adapted from BBC Good Food.

pepper rainbow

These kebabs are the ideal summer dish. They’re versatile, light, and grilled (hello, backyard grilling and refreshing cocktail time). Most desirable (to me), is that they’re an Indian food variant! The perfect way to satiate Indian food cravings in a summer-appropriate manner.

You can incorporate any combination of vegetables you like, but this version uses red onions and yellow, orange, and red peppers.

Paneer Kebabs

Yields 8-10 kebabs, depending on how big you cut the ingredients.

8-10 wooden skewers

12 ounces of paneer

1 large red onion

1 yellow pepper

1 orange pepper

1 red pepper

4 tablespoons olive oil

3 garlic gloves, smashed

1 teaspoon fresh ginger, grated

1 teaspoon garam masala

1 teaspoon dried chili flakes

2 teaspoons ground coriander

1 teaspoon lemon juice

Soak the wooden skewers in water for 30 minutes (to prevent charring). Cut the red onions and peppers into bite size pieces and combine in a medium bowl along with the rest of the ingredients. Mix until incorporated, cover, and chill in the refrigerator for 30 minutes.

preppy prep

marinatin'

Once chilled and marinated, skewer the paneer cubes and vegetables and grill them on high heat for 8-10 minutes. Make sure to turn the kebabs every few minutes until all sides are golden.

Super easy, right?

I served these alongside homemade samosas and a simple salad. You can also serve it with basmati rice and/or sandwich them between grilled naan. YUM.

A recipe for homemade samosas will be coming soon, so stay tuned!

-Taissa

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