Green Chutney Paneer Tikka

Cubes of veggies and paneer (Indian cottage cheese), marinated in a green chutney flavored yogurt sauce with spices are baked and/or grilled on skewers until charred.

These delicious bites of summer barbecue delight are best enjoyed with a side of more green chutney or filled in a wrap, drizzled with chutney and savored as a delicious meal.

FOR THE PANEER TIKKA MARINADE:

1 cup cilantro leaves

1 cup mint leaves

1 inch ginger piece, peeled and roughly chopped

1-2 green chilies (or use 1 jalapeno or 1 Serrano pepper); depending upon how hot you want it

1 tsp cumin powder

Salt to taste

Juice from ½ large lemon

4 tbsp thick yogurt

1 tsp garam masala powder

1 tsp chaat masala powder; optional

Salt to taste

2 tbsp mustard oil (or any other oil you like)

REST OF INGREDIENTS:

1 large red onion, quartered into petals

1 medium green bell pepper, cut into 1 inch cubes

1 tomato, deseeded and cut into cubes

2 zucchinis, sliced into roundels

300 gm paneer (Indian cottage cheese) cut into large cubes (you can use tofu here too)

3 tbsp chickpea flour (besan)

First, we have to make the green chutney needed to marinate the paneer chunks and veggies.

In a blender jar, make a fine puree or paste of the chutney ingredients: cilantro, mint, green chilies, ginger, juice of half a big lemon and cumin powder using minimum water.

Remove and set aside.

Next, prep the veggies and paneer (or tofu) chunks

In a large mixing bowl, mix 2 to 3 tbsp of the green chutney, yogurt, spice powders and salt to taste if needed.

Mix the marinade ingredients well.

Do a taste test of the marinade and adjust the seasoning, amount of chutney, salt, etc.

Add the chopped vegetables and paneer.

Gently mix to coat evenly.

Add oil and sprinkle the chickpea flour and gently toss to coat well.

Cover and marinate in fridge for minimum 1 hour or up to 3 hours.

Soak wooden sticks/skewers in water for a minimum of 30 minutes.

When ready to make tikkas, preheat oven to 450 F.

Skewer the veggies and paneer onto the sticks arranging in any order you like.

Place on parchment paper or silicone mat lined baking sheet and bake for 20 to 25 minutes.

Remove from oven and then char on an open flame for a few seconds.

If you do not have an open flame, grill on a grill pan using a bit of oil until slightly roasted on all sides.

Serve with a side of more chutney.

Or remove from skewer, fill any tortilla, naan or roti with deliciously roasted paneer and veggie tikkas, drizzle more chutney or any sauce you like, fold or wrap and enjoy!

Adjust the amount of chutney and spices according to personal taste.

You can add any spice you like to flavor the marinade.

You can add a couple of cloves of garlic when blending the chutney if preferred.

Make sure to soak the wooden skewers or sticks in water for at least 30 minutes before baking. This prevents the wooden sticks from burning either in the oven or on an open flame.