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.
When I say grilled cheese, a certain image pops into your mind: two slices of bread, probably white, maybe wheat, with oozy, orange America cheese in between. But these kebabs are a totally different kind of grilled cheese. It’s dense, mild Indian paneer, paired with zucchini and other veg and grilled. This cheese can withstand the heat, much like Greek halloumi, and it’s, well, awesome. You’ve likely seen it in it’s most famous form: in an Indian saag, a spicy spinach sauce. Here, grilled zucchini, a summertime favorite in of mine, gets a whole new look with paneer and this easy, spicy, garlicky sauce.
I adapted this from a recipe in Any Night Grilling by Paula Disbrowe. Use your favorite veggies and adjust the spice according to your taste. I happen to love grilled zucchini and peppers, but summer squash, small eggplant, and baby leeks would all work well too. Serve it as a side or a meatless main (I served it with Tandoori chicken to my carnivorous clan – these chicken legs would also be awesome). Wrap it in some naan and these grilled zucchini kebabs pack a delicious punch. So CSA, bring on the zucchini. I’ve got my grill and my paneer ready.
NOTE: Paneer is a mild Indian cheese that can be found at Indian grocers and occasionally at Costco (imagine my joy!)
- 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
- 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.
- Stir lemon juice into remaining sauce and set aside. (Refrigerate if not using right away.)
- Soak 10 medium wood skewers in water for 30 minutes and preheat grill over high heat.
- Thread zucchini, paneer, tomatoes and peppers onto skewers. Drizzle with any of marinade in the dish.
- Spray grill with canola oil and grill the skewers for about 3-4 minutes per side.
- Serve with reserved sauce and lemon wedges.
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