Low Sodium Classic Paneer Kebabs

Total time1 hr 5 min

Prep time20 min

Cook time15 min

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Ingredients

4 servings

For the marinade and skewers

1 lb paneer, cut into 1 ½-inch cubes
Karoun Dairies Paneer, 14 oz
Bharatma Paneer Indian Semisoft Cheese, 14 oz
See all
1 large red bell pepper, cut into 1 ½-inch pieces
1 large green bell pepper, cut into 1 ½-inch pieces
1 medium red onion, cut into 1 ½-inch pieces
½ cup whole-milk yogurt
2 tbsp neutral oil (such as canola oil or avocado oil)
1 tbsp fresh lemon juice
3 garlic cloves, minced
1 tsp fresh ginger, grated
1 ½ tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp kashmiri chili powder or mild paprika
½ tsp ground turmeric
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For basting

1 tbsp neutral oil, for basting

For serving

fresh cilantro, roughly chopped (optional)
lemon wedges (optional)

Instructions

1
In a large mixing bowl, whisk together the yogurt, 2 tbsp oil, lemon juice, garlic, ginger, garam masala, cumin, coriander, Kashmiri chili powder, turmeric, and salt until smooth and evenly combined.
2
Add the paneer cubes, red bell pepper, green bell pepper, and red onion to the marinade and fold gently until every piece is well coated. Cover and refrigerate for at least 30 minutes and up to 4 hours.

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