PANEER TIKKA SKEWERS

These skewers are a nice vegetarian alternative to chicken skewers at a barbecue. It is best if the paneer is marinated about 3-4 hours before you cook it. Serve on a bed of fresh lettuce or with wild rice, quinoa or the starch of your choice.

4 cups plain yogurt

1 cup cilantro (stems do not need to be removed)

1 cup fresh mint leaves

4-5 cloves garlic

1/2-inch knob fresh ginger

Juice of 2 lemons or limes

Salt to taste

2 tablespoons tandoori masala spice mix (optional)

1 tablespoon olive oil or ghee

32 ounces paneer, cut into 2-inch squares

2 large red onions, peeled, quartered and separated into 2-layer pieces

1 red bell pepper, seeded and cut into 1

1/2-inch square pieces

15 cherry tomatoes

Prepare the marinade: To a blender, add the yogurt, cilantro, mint, garlic, ginger, lemon juice, salt and tandoori masala spice mix, if using. Blend until smooth. Add the oil and blend briefly.

Place the paneer, red onions and bell pepper in a large bowl. Add the marinade, stirring to coat the paneer and vegetables. Cover and refrigerate 3-4 hours.

Assemble the skewers: Thread the paneer, red onions, bell pepper and tomatoes onto the skewers, alternating between paneer and the vegetables. Repeat with remaining skewers.

Heat a grill to 400 degrees.

When the grill is hot, add the skewers. Cook, turning them periodically, until all sides of the paneer are golden and the vegetables have grilled to your liking. Makes 10 skewers.

Per skewer: 352 calories (percent of calories from fat, 40), 20 grams protein, 34 grams carbohydrates, 2 grams fiber, 16 grams fat (9 grams saturated), 59 milligrams cholesterol, 272 milligrams sodium.

Paneer Tikka Skewers are great for vegetarians at a barbecue. You’ll want to marinate the paneer for about 3-4 hours before you cook the skewers.