Description
These kebabs are great on their own or along with rice and naan.
Ingredients
Scale
- 500 grams paneer
- 1/2 cup greek yogurt
- 1 1/2 cup coriander leaves
- 1 cup mint
- 4 large cloves of garlic, minced
- 1 ½” ginger, minced
- 1–2 Thai green chilies
- 1/2 tsp garam masala
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp chaat masala
- 1 tsp amchur (dried mango powder)
- ½ tsp black salt
- 1 1/2 tsp kasuri methi (dried fenugreek leaves)
- 2 tbsp cornstarch
- 2 tbsp gram flour (chickpea flour)
- 1 red bell pepper, cut into 2” chunks
- 1 green bell pepper, cut into 2” chunks
- 1 red onion, cut into 2” chunks
- Melted ghee or butter (for brushing on at the end)
Instructions
- First, cut the paneer into 1 ½” cubes and place in a mixing bowl with the bell peppers and onion chunks
- Next, blend the yogurt, coriander leaves, mint, garlic, and ginger, and green chilies into a paste. Then, add the garam masala, coriander powder, cumin powder, chaat masala, amchur, black salt, fenugreek leaves, cornstarch, and chickpea flour. Stir to combine all the marinade ingredients.
- Pour the marinade over the paneer and vegetables, using your hands to evenly coat everything. Marinate in the refrigerator for at least 4 hours, preferably overnight.
- When ready to cook, preheat the oven to 400 degrees. Oil metal skewers and begin threading the paneer and vegetables alternating between the two. Place skewers on a parchment lined baking sheet, balancing them on the baking sheet edges if possible, to let airflow under the skewers.
- Place the paneer skewers in the preheated oven and cook for about 6-7 minutes, flipping them and cooking for an additional 6-7 minutes. Once cooked, remove from the oven and use a kitchen blowtorch to char. Lastly, brush with melted ghee or butter before serving.