Paneer Kebabs

Paneer is basically cottage cheese. It is made by adding lemon or vinegar to boiled milk. The curds are then seperated and 'hung' to dry.

In the summer I make these kebabs pretty often for camping trips or barbecues. It's a hit among even the most staunch NON vegetarians! :-) They taste best if cooked over a wood/charcoal fire but you can do it on the stove as well!

Firm paneer, about 4 cups
Yogurt, 2 cups
Ginger paste, 1 tbsp
Garlic paste, 2 tbsp
Tikka Masala or Garam Masala, 2 tbsp
Chili powder, 1 tsp (optional)
Coriander powder, 2 tbsp
Cumin powder, 1 tbsp
Kosher or other coarse grain salt, to taste
Lemons- about 2, cut into wedges

Add all the spices to the yogurt in a bowl and whisk until combined
Cut the paneer into 1 inch thick slices and poke each slice with a fork a couple times
Dip each slice into the yogurt mixture and place in a container
Pour the remaining yogurt over the paneer slices and marinate over night

Skewer the kebabs (with other vegetables like peppers, onions, tomatoes, zucchini) and cook over fire/barbeque for a couple minutes on each side or until browned.

Or ...

Place a grill pan on the stove and bring to medium heat. Spray with non stick cooking spray and place the paneer pieces on the pan. Cook for a couple minutes on either side.

Or ...

Cook in a pre heated (375F) toaster oven for 10-15 minutes and then broil for a couple minutes until browned

Serve with mint-cilantro chutney, yogurt dips and lemon wedges.