Paneer Tikka Kebab

What I used is: 
125 gms Paneer cubes (Homemade paneer recipe follows) 
½ medium size Green Bell Pepper diced 
½ medium size Red Bell Pepper diced 
1 small Onion diced 
½ cups Yogurt (toady I used homemade) 
1 tsp Chili Powder (adjust to taste) 
1 tsp Salt (adjust to taste) 
½ tsp Garam Masala (store bought) 
1 tsp Coriander Powder 
½ tsp Cumin Powder 
½ Lime or approx. 1 – 1 ½ tbsp Lime Juice 
4 Bamboo Skewers soaked in water 
Pam to spray the kebabs
  
How I made it is:
  1. Cut the paneer to desired cubes. I used homemade paneer but can use store-bought paneer.
  2. Dice bell peppers and onions.
  3. Mix all the ingredients together, except Pam spray and of course skewers :) . I did not use turmeric in this recipe as I wanted to retain the white color of the paneer. However, the red chili powder had some other plans for the paneer.. :( I think I should have used black pepper instead.
  4. Marinate for at least 30 minutes. I marinated it for 1 hour.
  5. Meantime, soak bamboo skewers in water. This prevents the skewer from burning when grilling the kebabs. Can use metallic skewers too.
  6. Preheat the broiler or the grill.
  7. Skewer Paneer and vegetables with 1 bell pepper piece, 1 paneer or onion piece and 1 green bell pepper piece. I repeated the same order again and again until all the pieces were skewered on to the skewers. I followed that order, the tri-colors of our Indian flag. Spray the skewers with Pam or brush the kebabs with oil.
  8. Grill them for 7-8 minutes and turn them around, spray little bit of Pam and grill for another 5 minutes. If the kebabs are not cooked, turned them around again and cook for another 5 minutes. I grilled them for 15 minutes. Oven temperatures vary from oven to oven. Grill them until the vegetables are cooked and the paneer turns light orange shade or until done.
  9. For presentation, I skewered 1 red bell pepper, 1 paneer and 1 green bell pepper to an hors d'oeuvre pick. Can use a tooth pick as well. This way, it is easy to serve. I garnished the platter with carrots, onion and celery, to go with the Indian flag theme.
Preparation of Paneer: 
½ gallon Milk (I used 1 quart whole milk and 1 quart 2% milk) 
1 cup Yogurt 
1 Lime or 3 tbsp Lime Juice 
 Bring milk to boil. Add yogurt and lime juice to boiling milk. As soon as you add the yogurt lime juice mixture, milk should break. Continue to boil the milk until light greenish whey is formed and white cheese comes together. This should take about 3-5 minutes. 
 Strain the milk or curdled milk in a cheese/muslin cloth. Put a heavy object on the cheese so that all the liquid is drained. Cut the cheese/paneer into desired shape. This yields about 250 gms of paneer.
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