Nickel Allergy Friendly Feta-Marinated Paneer Kebabs with Olives

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Nickel Allergy Friendly Feta-Marinated Paneer Kebabs with Olives

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Ingredients

4 servings

For the kebabs

1 lb paneer, cut into 1-inch cubes
Karoun Dairies Paneer, 14 oz
Bharatma Paneer Indian Semisoft Cheese, 14 oz
See all
4 oz feta cheese, crumbled
½ cup pitted kalamata olives
1 medium red bell pepper, cut into 1-inch pieces
1 medium zucchini, cut into ½-inch rounds
½ 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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
½ tsp ground cumin
½ tsp smoked paprika
¼ tsp red pepper flakes
½ tsp salt
¼ 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
¼ 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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