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.
|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|
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.
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.
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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