Try something new this month with our Paneer Kebabs with Spicy Zhoug Sauce. The spelling is different, but the pronunciation is easy: “zoog” sauce. Zhoug is a delightfully bright green fresh dipping sauce with plenty of heat. It’s easy to make and simply delicious drizzled over grilled meats and vegetables. It’s common in Middle Eastern dishes. We paired it up with mild paneer and fresh local bell peppers for a massive “wow” factor.
Trouble finding paneer?
It’s not always out there, as traditionalists often make it at home. Substitute with a very firm tofu or halloumi. Or thread cubed chicken onto skewers. Everything tastes delicious with Zhoug.
- 1 cup packed cilantro leaves
- 1 cup packed parsley leaves
- 1 to 3 large jalapenos seeded (depending on your heat preference)
- 2 large garlic cloves peeled and coarsely chopped
- 2 Tbsp lemon juice plus extra
- 1 tsp ground cumin
- 1/2 tsp kosher salt
- 1/4 cup extra-virgin olive oil
- 10 oz pkg paneer cut into 1 inch cubes
- 1 inch red onion cut into 1cubes
- 1 inch large red bell pepper seeded and cut into 1cubes
- 1 inch large yellow bell pepper cut into 1cubes
- in Wooden kebab skewers soakedwater for an hour
- 1 Tbsp extra-virgin olive oil
- In food processor, combine cilantro and parsley. Seed jalapenos, if you wish, but for added heat include them, starting with 1 jalapeno and adding more, depending on your heat tolerance. Add garlic, lemon juice, cumin, and salt. Pulse until finely chopped, scraping down sides of bowl with rubber spatula. Continue to pulse, adding oil very slowly to incorporate. Depending on how loose you’d like the mixture, add a little more oil, if you wish. Add more lemon, if you wish. Store in tightly covered container in refrigerator for up to 5 days.
- Thread paneer and vegetables onto soaked wooden skewers. Brush kebabs with olive oil to avoid them drying out during baking. On parchment-lined baking sheet, arrange skewers in single layer. Preheat oven to 425 F. Be sure oven is thoroughly preheated.
- Place baking tray with kebabs in center of preheated oven and bake for 10 minutes. Turn skewers over, then turn oven on to broil. Broil for 2 to 3 minutes until they begin to slightly char. Be careful not to overbake or paneer will be tough. Remove and serve with dollops of Zhoug sauce. Beautiful eye candy with plenty of flavorful heat!
Each serving contains: 313 calories; 11 g protein; 28 g total fat (3 g sat. fat); 7 g carbohydrates (3 g sugars, 3 g fiber); 303 mg sodium
