Paneer Tikka, Peach, and Mint Skewers
Iain Bagwell
Wow guests at your next barbecue with vegetarian kebabs of juicy peaches and the Indian cheese called paneer, marinated in yogurt and spices. (Though not traditional, tofu subs in beautifully for the paneer.) Chaat masala spice blend adds a tangy, smoky, intriguingly sulfurous flavor, but the dish is great without it too.
How to Make It
1
In a medium bowl, whisk yogurt, chile, turmeric, garam masala, 3/4 tsp. chaat masala (if using), salt, lemon juice, oil, garlic, and ginger until well blended. Add paneer and mix with a spatula until evenly coated. Chill at least 2 hours.
2
Half an hour before grilling, soak 12 wooden skewers (about 10 in. long) in water. Heat a grill to high (450° to 500°). Onto each skewer, alternately thread a few pieces of onion (take chunks apart) followed by a chunk of peach, and paneer; repeat. Coat skewers well all over with cooking oil spray.
3
Oil grill grate, using tongs and a wad of oiled paper towels. Grill skewers until browned, turning once (if they stick, ease from grates with a metal spatula and tips of tongs), about 5 minutes total. Transfer to a rimmed baking sheet.
4
Thread a mint leaf onto ends of each skewer. Set on plates and serve with additional 2 tbsp. chaat masala for sprinkling, if using, and Cilantro Mint Chutney.
*Find Kashmiri chile and chaat masala at Indian markets and online. Find paneer, a low-fat Indian cheese, at well-stocked grocery stores and Indian markets.
MAKE AHEAD: Through step 1, up to 1 day.
Ingredients
1 cup Greek yogurt (full-fat to nonfat)
1 tsp ground Kashmiri chile* or 1/2 tsp. each paprika and cayenne
½ tsp each turmeric and garam masala
¾ tsp plus 2 tbsp. chaat masala* (optional)
¾ tsp kosher salt
1 tbsp lemon juice
2 tsp vegetable oil
2 garlic cloves, grated
1 tsp grated fresh ginger
1 lb paneer* or extra-firm tofu, cut into 24 pieces (about 1 in.)
2 firm-ripe yellow peaches, cut into chunks about the same size as paneer
1 medium red onion, cut into chunks about the same size as paneer
Cooking oil spray
24 fresh mint leaves
Cilantro Mint Chutney
Directions
1
In a medium bowl, whisk yogurt, chile, turmeric, garam masala, 3/4 tsp. chaat masala (if using), salt, lemon juice, oil, garlic, and ginger until well blended. Add paneer and mix with a spatula until evenly coated. Chill at least 2 hours.
2
Half an hour before grilling, soak 12 wooden skewers (about 10 in. long) in water. Heat a grill to high (450° to 500°). Onto each skewer, alternately thread a few pieces of onion (take chunks apart) followed by a chunk of peach, and paneer; repeat. Coat skewers well all over with cooking oil spray.
3
Oil grill grate, using tongs and a wad of oiled paper towels. Grill skewers until browned, turning once (if they stick, ease from grates with a metal spatula and tips of tongs), about 5 minutes total. Transfer to a rimmed baking sheet.
4
Thread a mint leaf onto ends of each skewer. Set on plates and serve with additional 2 tbsp. chaat masala for sprinkling, if using, and Cilantro Mint Chutney.
*Find Kashmiri chile and chaat masala at Indian markets and online. Find paneer, a low-fat Indian cheese, at well-stocked grocery stores and Indian markets.
MAKE AHEAD: Through step 1, up to 1 day.
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