If you haven't had paneer before, you're in for a treat. This Indian fresh cheese is filling and protein-packed, perfect for these keto vegetarian skewers. This recipe uses the classic Indian technique of marinating the paneer and vegetables in yogurt and spices before cooking. A squeeze of lime and an extra sprinkle of spice at the end takes these to the next level.
Cut onions and bell peppers into chunks. Then separate the onion layers.
Make the sauce: In a medium mixing bowl, combine yogurt, avocado oil, lime juice, chickpea flour, minced ginger, garlic, fenugreek, salt, pepper, and all the spices.
Add paneer pieces, pepper, and onion to the marinade, and toss well till everything gets coated. Refrigerate for 30 minutes. Meanwhile, soak the bamboo skewers.
Make Skewers: Arrange paneer, peppers, and onions on bamboo skewers, alternating with a paneer cube and then a few slices of peppers and onions. Form three equal skewers.
Preheat oven to 220C. Place the marinated paneer, onions, and pepper skewers on an aluminum-lined baking sheet. If using skewers, place them 3 cm apart.
Place the baking sheet on the middle rack and cook for 12-15 minutes, or until the paneer browns with slightly charred edges.
Top with lime juice drops and chaat masala. Enjoy!
3 servings
1 skewer
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
