Fructose Free Feta-Marinated Paneer Kebabs with Olives
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Learn more āIngredients
4 servings
For the kebabs
- 1 lb paneer, cut into 1-inch cubes
- 4 oz feta cheese, crumbled
- Ā½ cup pitted kalamata olives
- 1 medium red bell pepper, cut into 1-inch pieces
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 medium zucchini, cut into Ā½-inch rounds
- Ā½ red onion, cut into 1-inch wedges
For the marinade
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Ā½ tsp ground cumin
- Ā½ tsp smoked paprika
- Ā¼ tsp red pepper flakes
- Ā½ tsp salt
- Ā¼ tsp black pepper
For the herb yogurt sauce
- 1 cup plain whole-milk yogurt
- 2 tbsp fresh mint, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh lemon juice
- Ā¼ tsp salt
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
In a large bowl, whisk together the olive oil, 2 tbsp lemon juice, garlic, oregano, cumin, smoked paprika, red pepper flakes, 1/2 tsp salt, and black pepper until combined. Add the paneer cubes, bell pepper, zucchini, and red onion wedges and toss to coat. Let marinate at room temperature for 30 minutes.
- 2
While the kebab components marinate, stir together the yogurt, mint, parsley, 1 tbsp lemon juice, and 1/4 tsp salt in a small bowl until smooth. Refrigerate until ready to serve.
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