Paneer Kebab

Paneer Kebab is our favourite dish at Delhi o'Deli, an indian street food diner in Dublin, Ireland. If we could, we would be there every day of the week, but unfortunately, with having full time jobs and trying to manage our home budget wisely, we cannot go there too often, so I decided to try and make it at home. I have made panner before, so this wasn't that hard. I was more afraid, that the Naan bread would be too much work and won't taste as good. It is not the same as the ones baked in tandoor with wood or charcoal fire, but it is pretty good, and I was really happy with it. The rest was easy, so I went ahead and made a really impressive copy which tasted almost exactly the same. 

Ingredients (2 people):
  • 10-12 large cubes of paneer (recipe here)
  • 2 Naans
  • 1 tomato
  • 10 slices of cucumber
  • some lettuce
  • 2 rings of red onion
  • mint & parsley chutney (recipe here)
  • tamarind sauce 
  • few tablespoons natural yoghurt
  • 1-2 tsp tikka masala 

Cut the paneer into large cubes and place in a bowl. Add couple of heaping spoons of yoghurt and 1 tsp of tikka masala. Mix everything together, taste, and see if you need more spices or yoghurt. All paneer pieces need to be coated evenly, so add more marinade if necessary. Leave it in the bowl, cover with plastic wrap and refrigerate for at least 1 hour.

At this time also, you need to soak the bamboo skewers in water for at least 30 minutes.

After at least an hour, turn on the broiler or prepare a grilling pan. Thread the cheese into skewers and place either on the grilling pan or an oven proof dish, and place it under the broiler. Cook until the cheese gets brown spots on the outside.

To assemble the Kebab, heat up Naan and put it on a plate. Place the Paneer along the Naan, top it off with lettuce, sliced tomatoes, cucumber and onion. Then pour sauces over it and it's done!


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