Mustard Free Classic Paneer Kebabs

Total time1 hr 5 min

Prep time20 min

Cook time15 min

4.6

(20)

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Ingredients

4 servings

For the marinade and skewers

1 lb paneer, cut into 1 ½-inch cubes
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 or avocado oil)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
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

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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