Ingredients
8 ozs of paneer cut into 1 to 1.5 inches in size assorted vegetables such as colorful bell peppers, onions, mushrooms, zucchini…
½ cup plain yogurt (non fat yogurt is fine)
2 cups freshly packed cilantro leaves
2-3 small green chilies, roughly chopped
2 large garlic cloves, roughly chopped
1 inch piece of ginger, peeled and roughly chopped juice of ½ a lime
2-3 tbsp oil (vegetable or canola) water (if needed)
salt and pepper, to taste freshly chopped cilantro leaves for garnish
lemon or lime wedges, for garnish
metal or wooden skewers (optional)
METHOD:
If you are using wooden skewers, soak them in warm water for 30 minutes.
In a large mixing bowl, combine all of the ingredients (except the chopped cilantro leaves) and mix well.
Cover and refrigerate for 45 minutes.
Shake off any excess marinade and carefully thread the skewers leaving a little space in between pieces. Grill the kebabs on an outdoor barbeque grill or an indoor grill pan until done.
