Finally the skewers I had bought over a year ago was put to good use. Yeah, you read it right. These were lying in the pantry for almost a year and was used occasionally by K and the kids for marshmallows. I always thought this was a complicated dish and kept postponing it. When my friend explained how simple it was, I decided to give it a try and the day came when my fridge was overflowing with colorful vegetables and there was a slab of paneer waiting to be used.
All went well and I was impressed with myself on seeing the skewers all neatly arranged and waiting to go into the oven . Maiden project was a success. We sprinkled some chaat masala and lemon juice and they tasted out of this world. Feel free to use different vegetables. Off to the simple and tasty kebabs.
Vegetables – For kebabs
Green and Red Capsicum (Bell pepper)
1. To get thick yogurt – I added 1 cup fat free yogurt to muslin cloth and placed over a strainer. I let it stand over a bowl in the fridge overnight. (See picture)
2. Paneer pieces need to be big so they hold on properly when poked with the skewer.
3. Any vegetable can be used.
Soak the skewers in water for 30 minutes so they don’t burn in the oven. If you have thick yogurt use that, otherwise you can strain the yogurt overnight.
Look at the thick yogurt strained from fat free yogurt.
Take the yogurt in a bowl.
Add chilly powder, chat masala, turmeric and salt.
Add the lemon juice.
Mix well to form a paste.
Coat the paneer pieces with paste. I used a bread knife and applied the paste over the paneer pieces.
Add the cut vegetables to the remaining paste in the bowl.
Toss to coat the vegetables with paste.
Arrange in skewers. Place on a greased sheet or you could use a lasagna pan in which case the skewers will not touch the bottom of the pan and just sit on the rims.
Bake in a 400F preheated oven for 30 minutes turning once in the middle.
Look at the beauties out of the oven.
Anybody want a piece ?? I can share Sprinkle some chaat masala and lemon juice for that added flavor.