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Paneer Sheekh Kabab
Lunch • India
How to Make Paneer Sheekh Kabab (Traditional & Healthy Version)
Paneer Sheekh Kabab is a beloved vegetarian delicacy from North India, especially popular in Punjab and surrounding regions. Traditionally cooked on skewers over a tandoor, this kabab features soft, fresh paneer (Indian cottage cheese) mixed with aromatic Indian spices, herbs, and vegetables. The blend of flavors is rich and nuanced, making it a favorite during festivals like Holi and Diwali, as well as celebratory gatherings and family lunches. With its succulent texture and vibrant taste, Paneer Sheekh Kabab captures the essence of Indian cuisine—balancing spicy, tangy, and smoky notes. It's an excellent choice for lunch, serving as a protein-rich main or starter. This health-conscious recipe uses minimal oil and incorporates nutritious ingredients, making it ideal for calorie trackers and those following a vegetarian diet. Whether you're enjoying it with mint chutney or wrapped in roti, Paneer Sheekh Kabab is a versatile dish that brings festive spirit and regional authenticity to your table.
Ingredients(for 2 kababs per serving)
- 200 grams Paneer (fresh Indian cottage cheese)
- 1 small Onion (finely chopped, pyaz)
- 1/2 medium Capsicum (finely chopped, shimla mirch)
- 1 Green chillies (finely chopped, hari mirch)
- 2 tablespoons Coriander leaves (finely chopped, dhania)
- 1 teaspoon Ginger-garlic paste (adrak-lahsun paste)
- 2 tablespoons Besan (gram flour)
- 1/2 teaspoon Garam masala
- 1/2 teaspoon Cumin powder (jeera powder)
- to taste Salt (namak)
- 1 teaspoon Lemon juice (nimbu ras)
- 1 tablespoon Oil (for brushing)
Instructions
- 1
Grate the paneer and place it in a mixing bowl. Add finely chopped onion, capsicum, green chillies, and coriander leaves.
5 minutes
Ensure paneer is fresh for best texture.
- 2
Add ginger-garlic paste, besan, garam masala, cumin powder, salt, and lemon juice to the mixture. Combine thoroughly until the mixture binds well.
5 minutes
Besan helps absorb moisture and binds the kabab.
- 3
Divide the mixture into equal portions and shape each into a cylindrical kabab around wooden or metal skewers.
5 minutes
Wet your hands lightly to prevent sticking.
- 4
Preheat a tawa or grill pan on medium heat. Brush kababs lightly with oil.
2 minutes
Use minimal oil for a healthier kabab.
Why This Dish is Healthy
This recipe is a healthy choice because it uses low-fat paneer and incorporates fiber-rich vegetables. By grilling instead of deep-frying, the dish reduces unnecessary calories and saturated fats. Besan is gluten-free and offers slow-digesting carbohydrates, supporting sustained energy and stable blood sugar. The natural spices and herbs promote digestive health and add antioxidants, making Paneer Sheekh Kabab a wholesome, nutrient-dense Indian lunch option.
Paneer Sheekh Kabab is rich in protein from paneer, essential for muscle repair and growth. The addition of capsicum and onion provides dietary fiber, vitamins A and C, and antioxidants. Besan (gram flour) adds a dose of plant protein and minerals like iron and magnesium. Minimal oil keeps the fat content in check, making this kabab suitable for calorie-conscious diets. The combination of spices like garam masala and cumin enhances digestion and metabolism.
Pro Tips
- 💡Tip 1: Use freshly made paneer for best binding and taste.
- 💡Tip 2: Chill the mixture for 10 minutes before shaping to improve firmness.
- 💡Tip 3: Brush kababs lightly with oil for a healthier, crisp finish.
Storage & Serving
Store leftover kababs in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or grill to restore texture. Avoid microwaving to preserve crispness.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 160.0 kcal |
