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Mushroom and Paneer Kebab Recipe
This simple dish can be made ahead of time and grilled quickly when you're ready to eat.
| Good For | Cancer, Heart Disease, High Cholesterol, Hypertension, Weight Loss |
| Health Factor | Low Fat, Low Cholesterol, High Protein, High Vitamins, High Minerals |
| Prep. Time | 1 hrs 20 min |
| Cook Time | 15 min |
Ingredients (Makes 14 Servings)
- Fresh button mushrooms 14-16
- Cottage cheese (paneer) 200 gms
- Onions 3 medium sized
- Capsicums 2 large sized
- Cherry tomatoes 18-20
- Ginger chillies 2-3
- Ginger (adrak) 2 inch piece
- Garlic (lahsun) 8-10 cloves
- Oil 2 tsps
- Red chilli flakes 1 tsps
- Cumin (jeera) powder 1 tsp
- Garam masala powder 1 tsp
- Lemon juice 2 tsps
- Chaat masala 1 tsp
- Salt to taste
Instructions
- Clean and wash mushrooms. Cut paneer into one and half inch sized cubes. Peel, wash and cut onions into one-inch sized chunks. Wash, halve, deseed and cut capsicums into one-inch sized pieces. Wash cherry tomatoes.
- Remove stems, wash, deseed and roughly chop green chillies. Peel, wash ginger and garlic and grind to a paste along with green chillies.
- In a bowl mix together oil, ginger-garlic-green chilli paste, red chilli flakes, honey, cumin powder, garam masala powder, salt, lemon juice and chaat masala.
- Marinate paneer, button mushrooms, cherry tomatoes, capsicum and onion chunks in this mixture for about an hour.
- Take eight-inch long wooden satay sticks or skewers and soak them in water for half an hour. Remove form water and thread marinated paneer cubes, mushrooms, cherry tomatoes, capsicum and onion pieces one after the other on the sticks or skewers.
- Cook on an open charcoal fire or directly over gas flame for five minutes, rotating the stick for even cooking. Alternatively, cook in a preheated oven at 180 degree C for about fifteen minutes.
