Grilled zucchini and paneer kebabs
 
Prep time
Cook time
Total time
 
Easy grilled zucchini and paneer kebabs with tomatoes, peppers and a fresh, spicy cilantro sauce are a great meatless main or side for your summer barbecue.
Author:
Recipe type: Side dish
Cuisine: Indian
Serves: 4 servings
Ingredients
  • 1 cup packed cilantro (leaves and stems)
  • 1 small jalapeno, stemmed and seeded
  • 2 small cloves garlic
  • ½ tsp. ground coriander
  • ½ cup extra virgin olive oil
  • ½ tsp. Kosher salt
  • 2 tsp. lemon juice
  • 10 oz. paneer, cut into 1-inch cubes
  • 2 small zucchini, cut into 1-inch thick slices
  • 10 grape of cherry tomatoes
  • 5 small sweet peppers, seeded and halved lengthwise, or a red or yellow bell pepper cut into chunks
  • 4 lemon wedges
Instructions
  1. Blend the cilantro, garlic, coriander and olive oil in a blender until pureed. Stir in the salt. Pour ⅓ of the mixture over the cheese and toss gently to coat. Let marinate for at least an hour and up to one day.
  2. Stir lemon juice into remaining sauce and set aside. (Refrigerate if not using right away.)
  3. Soak 10 medium wood skewers in water for 30 minutes and preheat grill over high heat.
  4. Thread zucchini, paneer, tomatoes and peppers onto skewers. Drizzle with any of marinade in the dish.
  5. Spray grill with canola oil and grill the skewers for about 3-4 minutes per side.
  6. Serve with reserved sauce and lemon wedges.
Recipe by white plate blank slate at https://whiteplateblankslate.com/grilled-zucchini/