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Coriander and Lime Paneer Kebabs and Summer Quinoa Salad

Coriander and Lime Paneer Kebabs and Summer Quinoa Salad
My Facebook fans wanted it, so my Facebook fans are getting it; introducing the KO Rasoi BBQ Season 2010. Over the next few posts I will be showcasing some of my very own delicious vegetarian barbecue ideas for these beautiful, long summer days.

Kicking off our series are recipes for Coriander and Lime Paneer Kebabs with a cooling Summer Quinoa Salad. Drool. Spicy, refreshing and full of punchy flavours, this tag-team delivers flavour combinations from barbecue heaven. Overreacting I am not.

  A drizzle of yogurt is always good. Always.

This takes hardly and time to prepare and the recipe can easily be doubled or tripled according to how many guests you have over… Or indeed halved if you’re planning to devour your barbecued deliciousness all by yourself.

So please, please get your barbecues out, slap on some sunscreen and cook with me during the KO Rasoi BBQ Season 2010!

Coriander and Lime Paneer Kebabs
(serves 4-5)


For the Marinade

Blend together:

160g/2 cups fresh coriander
Zest and juice of two zingy limes
5 green chillies (or to taste)
2 large cloves garlic
40g/¼ cup cashews, boiled
1 ½ tsp salt (or to taste)
2 tsp sugar
¼ cup olive oil
½ cup water

For the Paneer Kebabs

560g/2 cups paneer, cubed (you could also use tofu or soya chunks)

Tip: For a variation, try using firm vegetables like peppers, courgettes, cauliflower, squash or red onions.


1. Boil the paneer in hot water for around 4 minutes. This will soften it up so it’s not too chewy after being barbecued. Drain and place in a large bowl.

2. Add the marinade and combine. Allow to marinate for at least an hour, or preferably more. Note: You can do this the night before.

3. Push the paneer onto skewers (metal or pre-soaked wooden skewers). Note: Don’t discard the marinade. It is an amazing dip/chutney for other barbecued delights!

4. Barbecue the paneer skewers until they are crispy and deliciously charred.

Summer Quinoa Salad
(serves 4-5)


1 cup quinoa
2 cups hot water
1/2 cup/140g sweetcorn
2 tomatoes, de-seeded and chopped
¼ cup fresh coriander, chopped
Salt to taste
3 tbsp olive oil
1 tsp black pepper
Zest and juice of 1 lime


1. Place the hot water in a pan and bring to the boil. Add the quinoa and cover. Cook for 10 minutes, or until the germ ring is visible in the quinoa and the water has been absorbed. Allow to cool completely.

2. Add all of the other ingredients and combine. Refrigerate and serve when you’re ready.

If you like this, you’re going to LOVE tomorrow’s post! Toodles!

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Monday 5th of July 2010

Hi all, thanks for the lovely comments!

Rohini- you could always do this in a domestic grill or oven :) It would be just as delicious!

Susan- I used 5 mild green chillies but I do like my food medium hot. The freshness of the coriander, lime juice and sugar takes the edge of the spiciness but if you're not too sure just start by adding one chilli and tasting, then add more if you think it needs it. Totally up to you how many chillies you add- that goes for all of my recipes :) Hope you enjoy it!

The Wind Attack

Monday 5th of July 2010

I love grilled paneer. I wouldn't have thought to boil the paneer before grilling and I usually like the slightly chewy texture of grilled paneer (although the homemade stuff I use usually isn't too chewy). However you're paneer looks so plump and juicy that maybe I'll have to try your boil first technique.

And served up with Quinoa?!? I would gladly come to a bbq at your house! :)


Sunday 4th of July 2010

Just beautiful. I love this series; so smart and creative. I could eat boatloads of paneer - this would be a dangerous dish indeed for me!


Saturday 3rd of July 2010

I am in love with those skewed paneer kebabs..... Very tempting & delicious bites for sure.... :-)


Susan at One Less Thing

Saturday 3rd of July 2010

Sanjana, I want to make these for my vegetarian daughter and clients but I have a question. The recipe calls for 5 green chilis. Did you use hot chilis? Is the marinade super hot and spicy or mild? I love spicy but not sure about who I'll be cooking it for. Thanks, Susan :)