Chargrilled Paneer & Vegetable Skewers
Prep
15 min
Cook
20 min
Serves
8
Prep
15 min
Cook
20 min
Serves
8
A little char, a lot of flavour. Golden paneer and colourful vegetables get a zesty lemon drizzle before being dipped into creamy LISA'S Chargrilled Capsicum Hummus. Made for sharing at a barbecue, or piling onto a platter for an easy dinner.
Ingredients
Skewers
- 200g paneer, cut into 3cm cubes
- 1 yellow capsicum, cut into 3cm pieces
- 1 red capsicum, cut into 3cm pieces
- 1 red onion, diced into 3cm pieces
- 1 courgette, sliced into 1cm thick rounds
Lemon drizzle
- Juice of 1 lemon
- 1 tbsp olive oil
- Pinch or grind of black pepper
Sweet capsicum hummus dip
- 200g LISA’S Chargrilled Capsicum Hummus with Paprika
- 1 roasted red pepper, drained of excess oil
- 2 tsp runny honey
- ¼ cup plain low-fat yoghurt
- 1 tsp olive oil
Nutrition per serving
750 kJ
energy kj
8 g
protein
4 g
saturated fat
3 g
dietary fibre
10 g
carbohydrate
8 g
sugars
185 mg
sodium
Method
1. Thread the vegetables and paneer onto skewers, alternating the vegetables and spacing the paneer throughout.
2. Chargrill skewers over medium-high heat, turning until the vegetables and paneer are golden.
3. While the skewers cook, mix the lemon juice, olive oil and black pepper in a small bowl.
4. Blend the LISA’S Chargrilled Capsicum Hummus, roasted red pepper, honey and yoghurt until smooth. Spoon into a serving bowl and finish with a swirl of olive oil.
5. Pour the lemon drizzle over the skewers while they’re still on the hotplate or pan. Place the dip in the centre of a serving plate and arrange the skewers around it.
Skewers
- 200g paneer, cut into 3cm cubes
- 1 yellow capsicum, cut into 3cm pieces
- 1 red capsicum, cut into 3cm pieces
- 1 red onion, diced into 3cm pieces
- 1 courgette, sliced into 1cm thick rounds
Lemon drizzle
- Juice of 1 lemon
- 1 tbsp olive oil
- Pinch or grind of black pepper
Sweet capsicum hummus dip
- 200g LISA’S Chargrilled Capsicum Hummus with Paprika
- 1 roasted red pepper, drained of excess oil
- 2 tsp runny honey
- ¼ cup plain low-fat yoghurt
- 1 tsp olive oil
Nutrition per serving
750 kJ
energy kj
8 g
protein
4 g
saturated fat
3 g
dietary fibre
10 g
carbohydrate
8 g
sugars
185 mg
sodium
1. Thread the vegetables and paneer onto skewers, alternating the vegetables and spacing the paneer throughout.
2. Chargrill skewers over medium-high heat, turning until the vegetables and paneer are golden.
3. While the skewers cook, mix the lemon juice, olive oil and black pepper in a small bowl.
4. Blend the LISA’S Chargrilled Capsicum Hummus, roasted red pepper, honey and yoghurt until smooth. Spoon into a serving bowl and finish with a swirl of olive oil.
5. Pour the lemon drizzle over the skewers while they’re still on the hotplate or pan. Place the dip in the centre of a serving plate and arrange the skewers around it.