Paneer Kebabs with Spicy Zhoug Sauce
  • 1cup packed cilantro leaves
  • 1cup packed parsley leaves
  • 1 to 3 large jalapenosseeded (depending on your heat preference)
  • 2 large garlic clovespeeled and coarsely chopped
  • 2 Tbsp lemon juiceplus extra
  • 1tsp ground cumin
  • 1/2tsp kosher salt
  • 1/4cup extra-virgin olive oil
  • 10oz pkg paneercut into 1 inch cubes
  • 1inch red onioncut into 1cubes
  • 1inch large red bell pepperseeded and cut into 1cubes
  • 1inch large yellow bell peppercut into 1cubes
  • in Wooden kebab skewerssoakedwater for an hour
  • 1 Tbsp extra-virgin olive oil
  1. In food processor, combine cilantro and parsley. Seed jalapenos, if you wish, but for added heat include them, starting with 1 jalapeno and adding more, depending on your heat tolerance. Add garlic, lemon juice, cumin, and salt. Pulse until finely chopped, scraping down sides of bowl with rubber spatula. Continue to pulse, adding oil very slowly to incorporate. Depending on how loose you’d like the mixture, add a little more oil, if you wish. Add more lemon, if you wish. Store in tightly covered container in refrigerator for up to 5 days.
  2. Thread paneer and vegetables onto soaked wooden skewers. Brush kebabs with olive oil to avoid them drying out during baking. On parchment-lined baking sheet, arrange skewers in single layer. Preheat oven to 425 F. Be sure oven is thoroughly preheated.
  3. Place baking tray with kebabs in center of preheated oven and bake for 10 minutes. Turn skewers over, then turn oven on to broil. Broil for 2 to 3 minutes until they begin to slightly char. Be careful not to overbake or paneer will be tough. Remove and serve with dollops of Zhoug sauce. Beautiful eye candy with plenty of flavorful heat!
Recipe Notes

Each serving contains: 313 calories; 11 g protein; 28 g total fat (3 g sat. fat); 7 g carbohydrates (3 g sugars, 3 g fiber); 303 mg sodium