250 g paneer, cut into 1 inch cubes
300 g plain low fat yoghurt
4 tbsp. tandoori powder
2 tsp. garlic, finely chopped
1 chilli, finely chopped
2 tsp. ground cumin
2 tbsp. fresh lemon juice
¼ tsp. salt
2 green bell peppers, cut in to 1 inch
2 large white onions
15 white mushrooms, cut in to
8 BBQ skewers
1. If you’re using wooden skewers, ensure you wet them half an hour prior to cooking.
2. Combine the yoghurt, tandoori powder, lemon juice, garlic, ginger, chilli and salt in a large
mixing bowl. Then mix the paneer, onions, bell pepper and mushrooms thoroughly into the yoghurt mixture.
3. Place in the fridge for at least a couple of hours. You can do this the night before if you
wish. When this process is complete, thread a chunk of paneer, slice of bell pepper, slice of onion and slice of mushroom on to the BBQ skewers. Repeat the process until the skewer is full.
4. Grill the paneer kebabs for 10 minutes, until the paneer has browned slightly. Serve with a side of your choice and enjoy! Value (per serving) Calories 240