Lemon Paneer Kebabs (v)

You can use quorn or paneer or tofu for this depending on what you fancy. If you use tofu, use soya yogurt tho to make it vegan (or else frankly what’s the point as the paneer/quorn have a nicer texture imho!).

For 2 portions you need:
100g thin natural yogurt
1 lemon – cut in half and squeeze half, cut the other half into wedges
1/2 tsp each of ground coriander, cumin and chilli
1 block paneer cubed, 1 pack tofu cubed or 1 pack quorn fillets, defrosted and cut into chunks
lettuce, shredded
alfafa
handful mint and coriander, roughly chopped
flatbreads/roti to serve

In a bowl mix together the yogurt, lemon and spices. Season. Leave half in a bowl and use the other half to coat the protein of choice. Leave to marinade for about 30 mins.
Place the marinaded protein onto a shallow baking tray and grill for about 4 mins, turning to stop it from burning. You can also bake this in the oven at 180 degrees for about 20 mins.

Serve piled onto the breads, topped with lettuce, herbs and some more of the reserved marinade.

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