Tandoori Paneer Kebabs
Should you be using wooden skewers, ensure you wet them half an hour prior to cooking.
Combine the yoghurt, tandoori powder, lemon juice, garlic, ginger, chilli and salt in a large mixing bowl.
Then mix the paneer, onions bell peppers and mushrooms thoroughly into the yoghurt mixture.
Place in the fridge for at least a couple of hours. You can do this the night before if you wish.
Next thread a chunk of paneer, slice of bell pepper, slice of onion and slice of mushroom on to the BBQ skewers. Repeat the process until the skewer is full.
Grill the paneer kebabs for 10 minutes, until the paneer has browned slightly.
Serve hot with wedges of lemon and savour!
Nutritional Facts (Per Serving)
Total Fat: 17.3g
Saturated Fat: 7.1g
250g paneer, cut into 1 inch cubes
300g plain low fat yoghurt
4 tbsp tandoori powder
2 tsp garlic, finely chopped
1 chilli, finely chopped
2 tsp ground cumin
2 tbsp fresh lemon juice
¼ tsp salt
2 green bell peppers, cut in to 1 inch squares
2 large white onions
15 white mushrooms, cut in to quarters
8 BBQ skewers