alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Paneer Kebabs with Spicy Zhoug Sauce

  • Prep15 mins
  • Cook12 mins
  • Total27 mins
  • Servings4 kebabs
  • Ingredients14

Share

Paneer Kebabs with Spicy Zhoug Sauce

The spelling is different, but the pronunciation is easy: “zoog” sauce. Zhoug is a delightfully bright green fresh dipping sauce with plenty of heat. It’s easy to make and simply delicious drizzled over grilled meats and vegetables. It’s common in Middle Eastern dishes. We paired it up with mild paneer and fresh local bell peppers for a massive “wow” factor.

Advertisement

Trouble finding paneer?

It’s not always out there, as traditionalists often make it at home. Substitute with a very firm tofu or halloumi. Or thread cubed chicken onto skewers. Everything tastes delicious with Zhoug.

Advertisement

Paneer Kebabs with Spicy Zhoug Sauce

  • Prep15 mins
  • Cook12 mins
  • Total27 mins
  • Servings4 kebabs
  • Ingredients14

Ingredients

Zhoug sauce
  • 1 cup (250 mL) packed cilantro leaves
  • 1 cup (250 mL) packed parsley leaves
  • 1 to 3 large jalapenos, seeded (depending on your heat preference)
  • 2 large garlic cloves, peeled and coarsely chopped
  • 2 Tbsp (30 mL) lemon juice, plus extra
  • 1 tsp (5 mL) ground cumin
  • 1/2 tsp (2 mL) kosher salt
  • 1/4 cup (60 mL) extra-virgin olive oil
Kebabs
  • 10 oz (300 g) pkg paneer, cut into 1 in (2.5 cm) cubes
  • 1 red onion, cut into 1 in (2.5 cm) cubes
  • 1 large red bell pepper, seeded and cut into 1 in (2.5 cm) cubes
  • 1 large yellow bell pepper, cut into 1 in (2.5 cm) cubes
  • Wooden kebab skewers, soaked in water for an hour
  • 1 Tbsp (15 mL) extra-virgin olive oil

Nutrition

Per serving:

  • Calories313
  • Protein11g
  • Fat28g
    • Saturated Fat3g
    • Trans Fat0g
  • Carbohydrates7g
    • Sugars3g
    • Fibre3g
  • Sodium303mg

Directions

01

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.

02

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 (220 C). Be sure oven is thoroughly preheated.

03

Place baking tray with kebabs in centre 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 flavourful heat!

Advertisement
Ad
Advertisement
Advertisement

READ THIS NEXT

SEE MORE »
Fruity Tofu with Sweet Potato Wedges
Beet Falafel Burgers with Dilly Tahini Sauce

Beet Falafel Burgers with Dilly Tahini Sauce

If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.