Peppers & Paneer Kabobs
Red & yellow peppers and chucks of paneer are marinated in a yoghurt based spice blend, skewered and pan grilled in ghee.
Servings
2
Ready In:
1hr 15min
Calories:
495
Good For:
Lunch
Introduction
About this Recipe
I don’t generally eat peppers, but I can tolerate yellow and red. Green peppers – NEVER! But this particular recipe just begged for peppers. And in fact, I would dare say pineapple chunks as well, however I couldn’t bring myself to cross that Ayurvedic barrier of eating fruit with vegetables. (Although cooked fruit would not be so bad.)
Nutrition
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- Fat 58%
- Protein 26%
- Carbohydrates 16%
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Pepper & Paneer Kabobs
Equipment
- Tawa, or griddle
Ingredients
Kebobs
- 2 Peppers Red & green, chopped
- 1 cup Paneer Cut into bit size pieces
- 1 tbsp Ghee
Marinated
- ⅓ cup Yoghurt Plain yoghurt
- ½ tsp Kashmiri red chili powder
- 1 tbsp Ginger Fresh, grated
- 1 tsp Turmeric Powder
- 1 tsp Coriander powder
- ½ tsp Himalayan pink salt
- ½ tsp Black pepper
- 2 tsp Ghee
Instructions
- Chop peppers into bite size pieces; cut paneer into bite size pieces.
- Mix all marinate ingredients together; add the peppers and paneer into this marinate. Mix well and set aside for one hour.
- After one hour, thread the marinated peppers and paneer onto skewers.
- Heat a tawa, griddle with 1 tbsp of ghee
- Grill the kebobs over medium heat, turning to evenly brown, about 5 - 10 minutes.