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Paneer Kebabs with Spicy Zhoug Sauce

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


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.


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.


Paneer Kebabs with Spicy Zhoug Sauce

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


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
  • 10 oz (300 g) pkg paneer, cut into 1 inch (2.5 cm) cubes
  • 1 red onion, cut into 1 inch (2.5 cm) cubes
  • 1 large red bell pepper, seeded and cut into 1 inch (2.5 cm) cubes
  • 1 large yellow bell pepper, cut into 1 inch (2.5 cm) cubes
  • Wooden kebab skewers, soaked in water for an hour
  • 1 Tbsp (15 mL) extra-virgin olive oil


Per serving:

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



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.


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.


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!



Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.