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Delicious Keto Paneer Tikka Kebabs

Misty Eilar
Easy summer appetizer, snack or even meal to enjoy. Perfect for those days you want a little extra something.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Keto
Cuisine American
Servings 8 servings
Calories 140 kcal

Equipment

  • Cuisinart CCG-190RB Portable Charcoal Grill, 14-Inch, Red
  • Norpro 1934 Stainless Steel 14-Inch Skewers, Set of 6, Silver

Ingredients
  

  • 8 oz Paneer Cheese Cut into cubes
  • ½ Small Red Onion Cut into bite sized pieces
  • ½ Red Bell Pepper Cut into bite sized pieces
  • ½ Green Bell Pepper Cut into bite sized pieces
  • 2 Small Zucchini Cut into 24 slices
  • 2 tsp Coriander
  • 2 tsp Garam Masala
  • 1 tsp Cumin
  • ½ tsp Turmeric
  • 2 tsp Minced Garlic
  • 1 tsp Ginger Paste
  • 2 tbsp Olive Oil
  • ½ cup Plain Greek Yogurt

Instructions
 

  • Place the coriander, garam masala, cumin, turmeric, minced garlic, ginger paste, olive oil and Greek yogurt into a mixing bowl, and whisk to combine well.
  • Pour the marinade mixture over the chopped vegetables and cheese cubes in a large bowl, and toss to coat well.
  • Allow the mixture to marinate for at least 30 minutes in the fridge.
  • Preheat the oven to 425 degrees.
  • Assemble the kebabs with 3 slices of zucchini, an ounce of cheese and some onions and peppers on each skewer. You should be able to make 8 kebabs total with the ingredients.
  • Bake the skewers on a rack for 10 minutes, turn the kebabs over, and cook for an additional 10 minutes.
  • Remove the kebabs from the oven, let sit for a few minutes, and then serve.
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