VEGETARIAN KEBABS
Ingredients
1 medium Eggplant, cut into rounds
1 medium Zucchini, cut into rounds
1 Red Bell Pepper, cut into chunks
1 large Red Onion, cut into large chunks
200g Paneer, cut into large squares
4 cloves fresh garlic, minced
3 tbsp olive oil
1 tsp paprika
1 tsp chaat masala
1 tsp chili powder
1 tsp coriander powder
1/2 cup Nanak Dahi (or plain yogurt)
1 cup Cherry Tomatoes
1 cup Mushrooms, halved
Vegetable seasoning (to taste)
Olive oil (for brushing)
METHOD TO PREPARE
Prepare the Marinade for Paneer:
In a bowl, combine the minced garlic, olive oil, paprika, chaat masala, chili powder, coriander powder, and yogurt. Mix well.
Add the paneer cubes to the marinade and coat them evenly with your hands. Make sure each piece is thoroughly coated.
Refrigerate the marinated paneer for at least 30 minutes, or up to 2 hours, for better flavor infusion.
Prepare the Vegetables:
Cut the eggplant, zucchini, bell pepper, and onion into appropriate sizes for skewering.
Season the mushrooms and cherry tomatoes lightly with vegetable seasoning and a drizzle of olive oil.
Assemble the Skewers:
Take a skewer and start threading the ingredients: Begin with a chunk of onion, followed by a piece of marinated paneer, bell pepper, zucchini, cherry tomato, eggplant, and then repeat the pattern with another piece of paneer and onion. Continue until the skewer is full, ensuring a balanced mix of vegetables and paneer.
Grill the Skewers:
Preheat your BBQ grill to medium heat.
Brush the assembled skewers lightly with olive oil to prevent sticking.
Place the skewers on the grill and cook, turning them occasionally to ensure they cook evenly on all sides.
Grill for about 10-15 minutes, or until the vegetables are tender and slightly charred, and the paneer is golden brown.
Serve and Enjoy:
Once the skewers are cooked to your liking, remove them from the grill.
Serve hot with a side of your favorite chutney or raita.
Enjoy your flavorful Grilled Veggie and Paneer Skewers!
