Paneer Tikka,
Peach, and Mint
Skewers
SERVES 4 TO 6 / 1 1/4 HOURS, PLUS 2 HOURS TO
MARINATE
Wow guests at your next barbecue with vegetarian ke-
babs of juicy peaches and the Indian cheese called pan-
eer, marinated in yogurt and spices. (Though not tradi-
tional, tofu subs in beautifully for the paneer.) Chaat
masala spice blend adds a tangy, smoky, intriguingly
sulfurous flavor, but the dish is great without it too.
- In a medium bowl, whisk yo-
gurt, chile, turmeric, garam masa-
la, ¾ tsp. chaat masala (if using), salt,
lemon juice, oil, garlic, and ginger until
well blended. Add paneer and mix with
a spatula until evenly coated. Chill at
least 2 hours. - Half an hour before grilling, soak 12
wooden skewers (about 10 in. long) in
water. Heat a grill to high (450° to 500°).
Onto each skewer, alternately thread a
few pieces of onion (take chunks apart)
followed by a chunk of peach, and pan-
eer; repeat. Coat skewers well all over
with cooking oil spray. - Oil grill grate, using tongs and a wad of
oiled paper towels. Grill skewers until
browned, turning once (if they stick,
ease from grates with a metal spatula
and tips of tongs), about 5 minutes to-
tal. Transfer to a rimmed baking sheet. - Thread a mint leaf onto ends of each
skewer. Set on plates and serve with ad-
ditional 2 tbsp. chaat masala for sprin-
kling, if using, and chutney.
*Find Kashmiri chile and chaat masala at
Indian markets and online. Find paneer, a
low-fat Indian cheese, at well-stocked gro-
cery stores and Indian markets.
MAKE AHEAD Through step 1, up to 1
day.
Cilantro Mint
Chutney
MAKES 1 CUP / 15 MINUTES
In a blender, whirl until
very smooth, scraping
down container a couple of
times: 2 cups packed cilan-
tro (including stems), 1 cup
packed fresh mint leaves,
1/4 cup water, 2 tbsp. lemon
juice, 1 tbsp. roasted un-
salted peanuts, 2 tsp. sugar,
1 tsp. each cumin seeds and
kosher salt, 2 garlic cloves,
and 1 serrano chile (remove
seeds for less heat).
MAKE AHEAD Up to 1
week, chilled airtight, or 2
months, frozen in ice cube
trays.1 cup Greek yogurt (full-fat to nonfat)
1 tsp. ground Kashmiri chile or ½ tsp. each
paprika and cayenne
½ tsp. each turmeric and garam masala
¾ tsp. plus 2 tbsp. chaat masala (optional)
3/4 tsp. kosher salt
1 tbsp. lemon juice
2 tsp. vegetable oil
2 garlic cloves, grated
1 tsp. grated fresh ginger
1 lb. paneer* or extra-firm tofu, cut into 24
pieces (about 1 in.)
2 or 3 firm-ripe yellow peaches, cut into
chunks about the same size as paneer
1 medium red onion, cut into chunks about
the same size as paneer
Cooking oil spray
24 fresh mint leaves
Cilantro Mint Chutney (at right)