Tri-Colored Paneer Kebabs

Weekends are generally barbaque times at our home and we did have a great kebab mela ..if I may say so..:) with colorful succulent pieces of paneer kebabs and delicious chicken tikkas ,on Sunday evening.Some of the marinated paneer pieces were still sitting in my refrigerator and the sudden announcement of an arrival of a guest,I knew it was time for another barbaque...:).

Paneer Kebabs are marinated paneer pieces grilled or barbaqued in a traditional tandoor along with onions,tomatoes and capsicums(bell peppers.Away from the monotony,I tried my hand at 3 different marinades,each imparting a different color and taste to the paneer.The subtlety and balance of the flavors, infused in the paneer pieces along with crunchy vegetables makes paneer kebabs,a delicious appetizer or starter.

Tri-Colored Paneer Kebabs Recipe
Ingredients:

Yellow Colored Paneer Kebabs
8-10 paneer pieces (cut into a 2" squares)
4-5 tbsps hung curds
1 tsp black pepper pwd (you can use a pinch of garam masala pwd also for added flavaor)
1 tsp amchur pwd or lemon juice
big pinch turmeric pwd –(give yellow color to the paneer)
salt to taste
Marinate the paneer pieces in the above marinade for 2 hours in the refrigerator.

Red Colored Paneer Kebabs
8-10 paneer pieces (cut into a 2" squares)
1 tsp red chilli pwd – (gives red color to the paneer)
1 tsp ginger garlic paste
1/2 tsp kasoori methi (optional)
4-5 tbsp hung curds
1 tbsp lemon juice
salt to taste
Marinate the paneer pieces in above marinade for 2 hours in the refrigerator.

Green Colored Paneer Kebabs
8-10 paneer pieces (cut into a 2" squares)
Make a paste of mint (small cup) and coriander leaves(small cup),1 green chilli,1"ginger piece,1 tbsp lemon juice and salt.
Marinate the paneer in this paste for 2 hours in the refrigerator.This marinade gives a green shade to the paneer.
Make thick slices of 3 medium onions and 3 medium sized tomatoes and cut 2 capsicums into big pieces and keep aside.You can marinate the pieces with any of the above marinades.I usually toss them in a dressing of lemon juice and chilli pwd or pepper pwd and skewer them along with the marinated paneer pieces.

I used my traditional earthen stove or home tandoor called "kumpati" (with charcoal) to grill/barbaque the paneer.I did not brush the paneer with oil before grilling.So absolutely no fat was using in the cooking process.Skewer the vegetables and paneer pieces and grill them for 5-6 minutes turning them around while its cooking to ensure they dont burn and cook them till they are soft and attain a light golden shade.Serve with green chutney or tomato ketchup.
An absolutely delicious,melt-in-the mouth,low-carb,healthy appetizer or starter with refreshingly crunchy vegetables!

This is my entry to VKN's Virtual Cooking Competition.That is if I am still eligible to participate as 10th midnight was the deadline...:).My second entry to the VCC Q1 2006 is Charcoal Grilled Pomfret in the category of (Non-Veg) Appetizer.

Food,Food Blogs,Indian Cooking,North Indian Recipes ,VCC-Q1 2006