4894 Mexican-Corn-Paneer-Kebabs

Mexican Corn & Paneer Kebabs

Mexican Corn & Paneer Kebabs

Kebabs are a preferred barbecued food almost everywhere. The Mexican spice mixture makes these kebabs delicious and tasty.

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Makes: 4 servings


For the Marinade:

Cocoa Powder- 2 tsp

Chili Powder- 2 tsp

Fresh Curd (Dahi)- 1 tbsp

Garlic (Lahsun)- 4 cloves, crushed

Dried Oregano- ½ tsp

Oil- 4 tbsp

Black Pepper Powder- To taste

Salt- To taste

Vegetables to Barbecue:

Chopped Capsicum (Green & Yellow)- 10 pieces

Baby Corn Pieces- 10, each should be halved

Cottage Cheese (Paneer)- 10, cut into cubes

Mushrooms (Khumbh)- 10

White Onions- 10, cut into big pieces

For Serving:

Sour Cream/Mint Chutney

Chopped Spring Onions


• Wash and drain the baby corns and mushrooms, and simmer in hot water for 5 minutes. Remove them from water and keep aside.

• Mix cocoa powder, chili powder, curd, garlic, oregano, and oil together in a bowl, season with salt and pepper to make a marinade.

• Add the capsicum, baby corn, paneer, white onions, and mushrooms in the marinade. Mix well and allow it to stand for 4 to 5 hours.

• When the guests arrive, heat the grill (sigri) and cook the kebabs in front of your guests.

• Serve hot along with chutney and spring onions.


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