Vegetarian BBQ Paneer Kebabs
How to make vegetarian Paneer Kebabs on the barbecue. Our easy healthy Indian recipe features crispy BBQ Paneer grilled with vegetables.
Servings: 4
Calories: 678kcal
Equipment
- measuring cups
- Measurign Spoons
- Wooden skewers
- French knife
- Mixing bowls
- baking sheet
- Barbecue
- tongs
Ingredients
- 1 bunch Cilantro
- 1 Green Chile stemmed and seeded
- 2 cloves Garlic sliced
- 1/2 tsp Ground Coriander
- 1/2 cup Canola Oil plus more for brushing
- Kosher Salt and Black Pepper
- 12 oz Paneer Cheese cut into 1-inch cubes
- 1 Japanese or Indian Eggplant cut into 1-inch cubes
- 1 Small Zucchini cut into 1-inch cubes
- 1 Red Bell Pepper cut into 1 inch chunks
- 1 cup Cherry Tomatoes
- 4 Naan Bread
- 1 Lemon cut into wedges
Instructions
- Soak 8-10 wooden skewers in water.
- Puree the cilantro, chile, garlic, coriander, oil, salt and pepper in a blender until smooth.
- Place the paneer in a bowl with chopped vegetables and cover in cilantro oil; stir to combine and then marinate in the fridge for at least one hour.
- Heat barbecue on high. Carefully wipe the preheated grill grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again.
- Skewer the cheese, eggplant, zucchini, red bell pepper and cherry tomatoes and grill over direct heat until the vegetables are charred and edges of the paneer turned golden brown, 4-5 minutes on both sides.
- Season the kebabs with a sprinkle of salt. Brush naan with oil and grill until charred and crisp, about 1-2 minutes on each side.
- Serve kebabs with grilled naan and lemon wedges.
Nutrition
Calories: 678kcal | Carbohydrates: 32.9g | Protein: 11.8g | Fat: 57.8g | Saturated Fat: 20.8g | Cholesterol: 94mg | Sodium: 413mg | Potassium: 718mg | Fiber: 7.1g | Sugar: 8g | Calcium: 126mg | Iron: 3mg