Paneer reshmi seekh kebab for your barbecue nights
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Paneer reshmi kebab marinated in sour cream infused with saffron and flavoured with nutmeg and star anise, then roasted in the oven in bamboo skewers, if barbecued over charcoal it will give this a nice smoky flavour.
  • Paneer ( Indian cottage cheese) : 200 g
  • Marination:
  • Sour cream : 1 cup
  • Saffron: a pinch
  • Nutmeg powder : 1 tsp
  • Star anise powder : 1 tsp
  • Cinnamon powder : ½ tsp
  • Paprika : 1 tsp
  • Salt and pepper
  • Other vegetables to go :
  • Diced onions : large size
  • Bell peppers : 3 if using different color
  • Skewers : 4-5
  1. Cut the paneer into squares and soaked it in warm milk for 10 minutes.
  2. Prepare the marination by whipping the sour cream and the spices listed there.
  3. Coat each of the cubed paneer with the marination and refrigerate it for 6-8 hrs or overnight.
  4. Soak the bamboo skewers in water for 30 minutes.
  5. Arrange the paneer, onions and bell peppers on the skewer and roast in a preheated oven at 375 F for 20 minutes or barbecued them on charcoal grill.
  6. Serve the paneer kebabs with mint chutney.
Recipe by saffronstreaks at