Créé avec l’IA
Hot Low-Fat Paneer Tikka Skewers
45 min 292 kcal par portion Moyen
Ingrédients
4 Portions
- Low-fat paneer600 g
- Plain nonfat Greek yogurt200 g
- Mixed bell peppers300 g
- Onion200 g
- Avocado oil5 g
- Lemon60 g
- Garlic20 g
- Fresh ginger20 g
- Green chilies30 g
- Certified gluten-free Kashmiri chili powder10 g
- Ground cumin8 g
- Certified gluten-free garam masala8 g
- Salt5 g
Instructions
- 1
Cut the low-fat paneer into approximately 3 cm cubes. Remove the seeds and stems from the bell peppers, then cut the peppers and onion into pieces similar in size to the paneer.
- 2
Finely grate or crush the garlic and ginger. Finely chop the green chilies. Squeeze the lemon to obtain its juice.
- 3
In a large bowl, combine the Greek yogurt, lemon juice, garlic, ginger, green chilies, Kashmiri chili powder, ground cumin, garam masala, salt, and avocado oil. Stir until the marinade is smooth and evenly mixed.
- 4
Add the paneer, bell peppers, and onion to the marinade. Fold gently until every piece is well coated, taking care not to break the paneer.
- 5
Cover and refrigerate for at least 30 minutes, or up to 4 hours for a stronger flavor.
- 6
Preheat the oven to 230°C, or preheat a grill to medium-high heat. If using wooden skewers, soak them in water for at least 20 minutes before assembling.
- 7
Thread the marinated paneer, bell peppers, and onion alternately onto skewers. Leave a small gap between the pieces so that they cook and brown evenly.
- 8
