Paneer skewers
Allergens
Soya
Milk ingredients
For
Persons
3
tbsp
plain soya yoghurt
3
tbsp
Freshly squeezed lemon juice
1
tbsp
Oil
1
tbsp
Tomato purée (tomato paste)
2
tsp
Salt
1
tsp
Sweet paprika powder
1
tsp
Ground coriander
1
tsp
Ground cumin
2
Shallot/s
1
Yellow peppers
0.50
Galia melon
200
g
Cherry tomatoes
500
g
Paneer
For the yoghurt marinade, mix the soya yoghurt, lemon juice, oil, tomato purée, salt and spices in a bowl.
Peel and quarter the shallots. Remove the seeds from the chillies, peel and deseed the melon, then dice both. Remove the stalks from the tomatoes and leave them whole. Cut the paneer into bite-sized pieces. Note: do not cut the pieces too small, otherwise everything will fall off the skewers.
Gently mix the vegetables, melon and paneer with the marinade, then thread them alternately onto the skewers. Place the skewers on a plate and leave to marinate for 30 minutes.
Then grill the paneer skewers over a medium heat for about 15 minutes, turning them several times.
Peel and quarter the shallots. Remove the seeds from the chillies, peel and deseed the melon, then dice both. Remove the stalks from the tomatoes and leave them whole. Cut the paneer into bite-sized pieces. Note: do not cut the pieces too small, otherwise everything will fall off the skewers.
Gently mix the vegetables, melon and paneer with the marinade, then thread them alternately onto the skewers. Place the skewers on a plate and leave to marinate for 30 minutes.
Then grill the paneer skewers over a medium heat for about 15 minutes, turning them several times.
Tips
It's best to wear disposable gloves when marinating. This helps to distribute the marinade evenly over the skewers.
As an alternative to grilling, the skewers can also be baked in the oven at 180 degrees with top and bottom heat.
As an alternative to grilling, the skewers can also be baked in the oven at 180 degrees with top and bottom heat.
Nutrients per portion 416kcal
CO₂ equivalent per portion 536g