Tandoori Paneer and Bell Pepper Skewers with Spicy Mint Glaze

Ingredients & Substitutes

Instructions

1. 1

   Cut 400 grams of paneer into 1-inch cubes and chop 1 large red bell pepper, 1 large green bell pepper, and 1 medium red onion into similar-sized pieces.

2. 2

   In a large bowl, whisk together 0.5 cup of thick plain yogurt, 1 tablespoon of ginger-garlic paste, 0.5 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of garam masala, 0.5 teaspoon of cumin powder, 2 tablespoons of lemon juice, and 1 teaspoon of salt to create the marinade.

3. 3

   Add the paneer cubes, red bell pepper pieces, green bell pepper pieces, and red onion pieces to the marinade, ensuring all ingredients are thoroughly coated, then cover and refrigerate for at least 30 minutes.

4. 4

   Thread the marinated paneer and vegetables onto skewers, alternating between the paneer, red bell pepper, green bell pepper, and red onion pieces until all are used.

5. 5

   Preheat a grill or grill pan to medium-high heat and brush the skewers with 1 tablespoon of vegetable oil before placing them on the hot grill.

6. 6

   Grill the skewers for 10-12 minutes, turning occasionally, until the paneer is lightly charred and the vegetables are tender-crisp.

7. 7

   While the skewers are grilling, prepare the glaze by combining 0.25 cup of finely chopped fresh mint leaves with 1 tablespoon of honey and 1 tablespoon of lemon juice in a small bowl.

8. 8

   Brush the grilled skewers generously with the spicy mint glaze during the last 2 minutes of cooking for an extra burst of flavor before serving immediately.