Indian 20 min

Paneer Tikka

Name: Paneer Tikka
Total time: 20 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 lb paneer, cut into 1.5-inch cubes; 1 red bell pepper, cut into 1.5-inch pieces; 1 green bell pepper, cut into 1.5-inch pieces; 1 large red onion, cut into 1.5-inch chunks; 3/4 cup thick Greek yogurt; 2 tablespoons neutral oil; 1 tablespoon lemon juice; 2 teaspoons Kashmiri red chili powder; 1 teaspoon garam masala; 1 teaspoon coriander powder; 1/2 teaspoon turmeric; 1/2 teaspoon cumin powder; 1/2 teaspoon ajwain; 4 cloves garlic, minced; 1-inch piece ginger, grated; Salt to taste; Chaat masala and lemon wedges for serving

vegetarianhigh-proteingluten-freespicy

Ingredientsfor 2

350

Cal

20g

Protein

14g

Carbs

24g

Fat

11 lb paneer, cut into 1.5-inch cubes
21 red bell pepper, cut into 1.5-inch pieces
31 green bell pepper, cut into 1.5-inch pieces
41 large red onion, cut into 1.5-inch chunks
53/4 cup thick Greek yogurt
62 tablespoons neutral oil
71 tablespoon lemon juice
82 teaspoons Kashmiri red chili powder
91 teaspoon garam masala
101 teaspoon coriander powder
111/2 teaspoon turmeric
121/2 teaspoon cumin powder
131/2 teaspoon ajwain
144 cloves garlic, minced
151-inch piece ginger, grated
16Salt to taste
17Chaat masala and lemon wedges for serving

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Instructions

1
Combine yogurt, oil, lemon juice, all spices, garlic, ginger, and salt in a bowl. Add paneer, bell peppers, and red onion. Toss gently to coat. Marinate for at least 30 minutes at room temperature (or up to 4 hours in the fridge).
2
Thread marinated paneer, peppers, and onions alternately onto metal skewers. Preheat the broiler to high with the oven rack 6 inches from the element. Place skewers on a wire rack over a foil-lined baking sheet.
3
Broil for 8–10 minutes, turning once halfway through, until the paneer and vegetables have charred spots and the marinade is set. The paneer should be golden with dark edges. Dust immediately with chaat masala and serve with lemon wedges and mint chutney.