Nickel Allergy Friendly Classic Paneer Kebabs
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Learn more āIngredients
4 servings
For the marinade and skewers
- 1 lb paneer, cut into 1 Ā½-inch cubes
- 1 large red bell pepper, cut into 1 Ā½-inch pieces
- 1 large green bell pepper, cut into 1 Ā½-inch pieces
- 1 medium red onion, cut into 1 Ā½-inch pieces
- Ā½ cup whole-milk yogurt
- 2 tbsp neutral oil (such as canola or avocado oil)
- 1 tbsp fresh lemon juice
- 3 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 Ā½ tsp garam masala
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of garam masala used to season this recipe is likely fine. If you prefer to always avoid garam masala, please tap it and change its rating to Red.
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp kashmiri chili powder or mild paprika
- Ā½ 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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