Paneer Cheese & Veggie Kababs

By: Hannah Lee Leidy
Photo by Mia Yakel

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Serves 4


  • 4 10-inch wooden skewers, soaked in water
  • Paneer cheese, cut into large cubes (recipe follows)
  • 4 bell peppers (an assortment of red, green, and yellow), cut into large chunks
  • 1 pint cherry tomatoes
  • 1 red onion, cut into large chunks
  • Caraway-Mint dressing (recipe follows)

  • Homemade Paneer Cheese

  • 1 gallon whole milk
  • ½ cup lemon juice
  • 3 tablespoons salt

Preheat grill to high heat. In a large bowl, combine chunks of paneer with bell peppers, cherry tomatoes, and onion. Pour caraway-mint dressing into the bowl and toss well. Skewer the ingredients, alternating paneer, bell peppers, onions, and tomatoes. Grill skewers, rotating for even cooking. Serve the kababs over rice or with a salad. You can also wrap in toasted pita or naan with a dollop of raita.

Homemade Paneer Cheese

Pour gallon of milk into a heavy bottomed pot. Bring to a slow simmer on medium heat, about 190 degrees. Be careful not to let milk boil over. Once simmering, add lemon juice and salt. Simmer for 10 minutes, stirring frequently, until the curds separate completely. Pour through the cheesecloth and squeeze out as much water as you can. Next, place cheesecloth with the paneer in it on a plate and place another plate on top. Place a heavy weight on top of second plate (a heavy book work great) and leave to press additional water out approximately 30 minutes. You will end up with a small block of paneer.

Caraway Seed and Mint Dressing

With a mortar and pestle, crush peppercorns, salt, caraway seed, red pepper flakes, garlic, and mint together. Scrape into a bowl and whisk in lemon juice and olive oil.


  • Recipe from Meherwan Irani of Chai Pani in Asheville and Botiwalla in Atlanta

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