Tandoori Paneer Kebabs

You can find paneer (a firm Indian cheese) and tandoori paste at Indian markets.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Tandoori Paneer Kebabs

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    3/4 cup plain yogurt 1 red bell pepper, seeded and cut into 1-in (2.5-cm) pieces
    1 tbsp tandoori paste or powder 12 white mushrooms
    1 tbsp fresh lemon juice 1 large zucchini, cut into 1/2-in rounds
    9 oz (250 g) paneer, cut into 1-in (2.5-cm) cubes 2 tbsp vegetable oil


    Prep: 20 min Total:
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    • 1

      Mix the yogurt, tandoori paste, and lemon juice in a nonreactive bowl. Add the paneer and stir gently to coat. Cover and refrigerate for at least 6 and up to 24 hours.

    • 2

      Preheat the broiler or prepare a grill. Thread the paneer cubes, red pepper, mushrooms, and zucchini onto metal or presoaked wooden skewers. Brush with the oil.

    • 3

      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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