The next time you have guests over for a dinner party, start off with this healthy paneer appetiser.
Ingredients for pesto paneer kebabs:
- Paneer (cottage cheese) cubes – 600 grams
- Large, red bell pepper – 1
- Basil chilli pesto ( a mixture of basil, green chillies, cumin, olive oil, almonds, Parmesan cheese) – 3 tbsp.
- White wine vinegar – 2 tbsp.
- Salt – 10 grams
- Cooking oil
Method of making pesto paneer kebab
- Cut the paneer into 1-inch chunks.
- Cut red bell pepper into 1-inch chunks.
- Preheat broiler (tandoor will be ideal, alternately a tawa can be used).
- Place paneer and bell pepper in a shallow dish. Drizzle pesto and vinegar over paneer mixture; toss to coat.
- Let paneer mixture stand for 5 minutes.
- Thread paneer and pepper alternately onto each of 4 (12-inch) skewers; sprinkle evenly with salt.
- Place skewers on a pan, coated with cooking oil.
- Broil for 8 minutes or until desired degree of doneness, turning once.
- Remove from skewers and serve on plate.
Garnish with mint leaves and serve with green chutney and onions.
Recipe courtesy – The Gateway Hotel, Bangalore
Photograph via sxc.hu
