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Paneer Kebabs with Spicy Zhoug Sauce

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


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.


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 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


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!



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Mussels with Tomato, Saffron, and Fennel

Mussels with Tomato, Saffron, and Fennel

B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.