Luscious food, mashed and mixed with a aromatic blend of spices and other ingredients, hooked on to a skewer and grilled is not only rewarding to the taste buds but also to the sight and smell! Kebabs have been around for so long and bespeaks of Middle Eastern culture but now which has been adopted by so many of us all around the world. While one may think of meat while talking about Kebabs, I say why deprive the vegetarians of the delicacy ;-) We want to grill and broil some vegetables on a skewer too!
Though I have tried multiple variations of ingredients to replace the meat in a kebab dish, Paneer (Indian Cottage Cheese) is among the simplest and basic'est of them all. Cooking in Tandoor is an Indian classic, but in the absence of the clay oven, a Tandoori Masala does help to bring out the essence of it. Hence Tandoori Paneer Kebabs it is for me :)
Method
1.Prepare the marinade by mixing all the ingredients together.
2.Add the chopped vegetables along with Paneer and mix well until coated.
3.Wrap it in plastic and refrigerate for at least 2 hrs.
4.In a metal skewer, start threading the vegetables alternating them with 2-3 cubes of paneer. Plce them on a greased griddle
and cook till the side has browned.
5.Turn and repeat the same on all the corners. Alternatively you can also broil them, by placing the skewers in a cookie sheet pan, and broil them at every side until charred/browned.
6.I served them with Zafrani Pulao and Raita
This is my entry to RCI - Awadhi hosted by Siri.
