Pescatarian Feta-Marinated Paneer Kebabs with Olives
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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
- 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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