bbq szn kick-off: paneer tikka
We’re so grateful to have some outdoor space at our place, which has been a bit of an oasis during isolation. The patio furniture is out, and we have been enjoying a few meals on the deck, even if we have to bundle up. Being outside and sipping a cocktail makes us forget, even for a few minutes, what the world is currently experiencing.
I’m excited that BBQ season has commenced and thought I’d start with a simple recipe that you can grill up. You can find paneer at Indian grocery stores, but I’ve also seen it at larger grocery chains. This recipe could also be tasty with tofu, but I would extra firm and pat the brick dry of any moisture before tossing with spices. The herby salad dressing is so fresh and delicious and cuts through the richness of the paneer.
Enjoy and as always, share your creations with me.
Paneer Tikka with Herby Yogurt Salad
Ingredients
1 400g pack paneer, cut into 2-inch cubes
½ red pepper, chopped in 1-inch pieces
½ orange pepper, chopped in 1-inch pieces
½ red onion, chopped in 1-inch pieces
2 tbsp olive oil
2 tsp ground coriander powder
2 tsp ground cumin
1 tsp turmeric
1 tsp red chili powder
1 tsp salt
¼ cup cilantro, finely chopped
Salad Dressing
¼ cup cilantro
¼ cup mint
½ green chili
1 clove garlic
Juice from ½ lemon
½ cup greek yogurt
3 tbsp olive oil
For the salad itself, use whatever veggies you have in the fridge. I love romaine, cucumber, tomato and onions on this salad but go wild!
Method
In a large mixing bowl, combine the paneer, spices, fresh cilantro and oil. Let sit for 20 minutes
While the paneer is resting, add all dressing ingredients to a small food processor or blender. Alternatively, finely chop the herbs, chili and garlic and whisk with other ingredients. Chop your salad ingredients and assemble in a bowl.
Layer the dressing on the salad and let sit while you BBQ the paneer.
Heat BBQ grill to high. Skewer the paneer with bell pepper and onion between each piece.
Cook for 10 minutes on indirect heat, turning halfway through.
Place on direct heat for 2 minutes to finish up and char. You want the paneer to be soft on the inside but crisp on the outside.
If you don’t have a BBQ, cook in the oven on a wire rack at 400 for 10-15 minutes.
Serve with salad, pita/naan and of course, chutney!
