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Prep time: 10 mins (+ 1 hour or overnight marinating)

Cooking time: 30 mins

1 serving is (3) 6-inch skewers: Carb: 8g, Protein: 22g, Fat: 28g,  

Paneer is fresh, unsalted white cheese used extensively in Asia and can be found in the cheese section of almost any regular grocery store. It takes on the flavor of whatever it is cooked in, and because it won’t melt like other cheeses, chunks of it can be stirred into soups or curries and remain intact. It makes for a great vegetarian alternative on kebobs, which can be served as appetizers or as a main dish on top of cauliflower rice.

Tandoori masala is a mixture of a few spices, typically garam masala, garlic, ginger, onion and cayenne pepper. It’s readily available in grocery and Indian stores, and after years of testing different brands, the one in the photograph below has the absolute best flavor and color.

I recommend making quite a few of these kebobs, and even doubling the recipe if you can, as your guests will eat them like popcorn!

Ingredients (4 servings)

• 1 Lb paneer, cut into 1/2 inch cubes
• 1 green pepper, cut into 1 inch squares
• 1 red pepper, cut into 1 inch squares
• 1 cup full fat plain yogurt
• 1 heaping TB tandoori masala
• 2 TB vegetable oil
• 1 tsp salt
• 3/4 cup cauliflower rice (optional)
• 1-2 TB chopped cilantro (for garnish)

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Step 1: Mix yogurt, 1 TB oil, tandoori masala and salt in a large container with a lid.

Step 2: Add cubed paneer and peppers to marinade, stir to coat. Cover and set aside for 1 hour to marinate, or overnight in the fridge (the longer, the better).

Step 3:  Arrange red pepper, paneer cube, and green pepper in order onto a toothpick or skewer.

Step 4: Heat a non-stick pan (or tawa, if you have one) with 1 TB oil and fry the skewered paneer and vegetables over medium heat. Cook each side by turning the skewer until all sides are light brown, about 5 minutes.

Step 5: Arrange on a plate and garnish with cilantro. If serving as a main dish, serve on top of warm cauliflower rice.