Paneer and Vegetable Kebabs

Shalini Roy

Serving a variety of Grilled Kebabs at your next barbecue will allow you to satisfy the varied dietary preferences your guests may have. Alternating cubes of beef and fish (separately, of course) with colorful peppers, onions, and other summer Farmers’ Market fare such as green and yellow squash will appeal to the pescetarians and carnivores. And these Indian spiced Paneer Kebabs will delight the vegetarians in the group. (Paneer is an Indian cheese similar in texture to Greek halloumi. If paneer is unavailable, the saltier halloumi would be a good substitute.)

In her blog, Noyaux, Shalini Roy tells of her mom making the kebabs in Ottawa for a Canada Day celebration. We thought the recipe sounded so good that we’re bringing it south…and won’t be surprised if it finds its way to a July 4th celebration in the States!

Paneer and Vegetable Kebabs
(makes 8 skewers)

500g ( a little over a pound) paneer cheese, cut into cubes – halloumi may be substituted

1 red onion, cut into cubes

1 red bell pepper, cut into cubes

1 yellow bell pepper, cut into cubes

4 Tbsp. olive oil

1 garlic clove, crushed

1 tsp. freshly grated ginger root

1 tsp. garam masala

1 tsp. dried chili flakes

2 tsp. ground coriander

1 Tbsp. fresh lemon juice

handful of fresh coriander, coarsely chopped

salt and freshly ground black pepper, to taste

wooden skewers

1. Soak 8 wooden skewers in water for 30 minutes. Combine all the ingredients in a large bowl, cover with plastic wrap and chill for 30 minutes.
2. Thread the paneer cubes, onion and peppers onto the skewers.  Grill over medium-high heat for about 8-10 minutes, turning every few minutes, until golden.

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