Paneer tikka kebab

Preparation:

Special equipment:

Ingredients:

Marinade

• 2 tbsp. mustard or other vegetable oil
• 1 tbsp besan (fine chickpea flour)
• 1 cup plain full-fat Greek yogurt
• 3 tbsp lime juice (from 2 limes)
• 2 tbsp. l. tandoori masala
• 1 tbsp paprika
• 1 tsp Kashmiri chili powder
• 1 teaspoon mustard powder
• 0.5 tsp ground turmeric
• 5 cloves garlic, grated (about 2 tbsp)
• 2–4 green Thai chilies or 1–2 serrano peppers (depending on heat level), finely chopped
• 5 cm fresh ginger root, grated (about 1 tbsp)
• 1 tsp dried fenugreek leaves, optional

Kebabs

• 340 g paneer, cut into 2.5 cm cubes.
• 1 container (280 g) of grape tomatoes
• 1 large orange or yellow bell pepper, cut into 4cm pieces
• 1 large red onion, cut into 4cm pieces.
• Vegetable oil, grapeseed oil, or other neutral frying oil
• 2 tablespoons melted unsalted butter or ghee
• Yogurt Chutney with Cilantro

Yogurt Chutney with Cilantro

• 2 cups fresh cilantro, leaves and tender stems
• 0.5 cup plain full-fat Greek yogurt
• 2–3 green Thai chilies or 1 serrano chili, coarsely chopped
• 1 clove garlic, minced
• Zest and juice of 1 lime (about 2 tablespoons juice)

Preparation:

1. In a small saucepan, heat the vegetable oil over medium heat. Add the besan and stir constantly until golden brown, about 2 minutes. Remove from heat and set aside.
2. Marinade:
   
   In a large bowl, combine the yogurt, lime juice, tandoori masala, paprika, chili powder, mustard powder, turmeric, garlic, chili powder, ginger, fenugreek leaves (if using), besan mixture, and 1 tablespoon of salt. Mix well. The mixture should have the consistency of hollandaise sauce; if the marinade is too thick, add 1–2 tablespoons of water and mix well.
3. Kebabs:
   
   In a medium bowl, carefully combine the paneer and just enough marinade to coat it, being careful not to tear the paneer. Add the tomatoes, peppers, and onions to the bowl with the remaining marinade and toss to coat completely. Cover both bowls and refrigerate for at least 2 hours and up to 8 hours.
4. When ready to grill, preheat grill to medium-high heat.
5. Meanwhile, thread the tomatoes, peppers, onions and paneer one at a time onto 12 metal skewers, allowing any excess marinade to drip off, and place on a rimmed baking sheet.
6. When the grill is hot, lightly oil the grate. Place the skewers on the grate and grill, uncovered, until grill marks appear on the bottom of the paneer, about 3 minutes. Flip the skewers, brush with melted butter, and grill until grill marks appear on the other side, about 3 more minutes. It's important not to overcook the paneer, as this can cause it to harden or become rubbery.
7. Transfer the paneer and vegetables from the skewers to a serving platter. Sprinkle with cilantro and drizzle with a little chutney. Serve with the remaining chutney for dipping.

8. Yogurt Chutney with Cilantro

   
   Combine the cilantro, yogurt, chili, garlic, lime zest, lime juice, and 0.5 teaspoon salt in a blender and blend until smooth. The consistency should be like a creamy salad dressing. If the chutney is too thick, add 1–2 tablespoons of water. Taste and add more lime juice and/or salt if needed. Yield: 1 tablespoon.