Serves 4 as a side dish

Low FODMAP marinated paneer skewers are a delicious vegetarian and gut friendly dish for barbecue season! We love these skewers as is for a side dish with salad and potatoes or served on a bed of rice with pan tossed low FODMAP vegetables for a more hearty meal. 
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Author: Bianca Berton-Scarlet, Monash FODMAP trained Dietitian

Prep time: 2 – 12 hours for marinating
Cook time: 30 minutes

Paneer Skewers: 

• 300g Paneer
• 2 tbsp Butter Me Up, Butter Chicken Spice Mix
• 2 heaped tbsp tomato paste
• ¼ cup lactose free yoghurt 
• ½  lemon juiced
• Season with salt and pepper

Yoghurt Dressing: 

• ¼ cucumber, diced finely 
• 1 ½ tbsp chopped fresh mint 
• 1 ½ tbsp chopped fresh dill 
• ¾ cup plain lactose free yoghurt
• A pinch of salt

Prepare the Marinated Skewers: 

Note: Prepare the marinade at least 2-4 hours before cooking the tofu kebabs.

1. Dice paneer into 2cm cubes.
2. In a medium sized bowl, mix together the Butter Me Up spice mix, tomato paste, yoghurt, lemon juice and season with salt and pepper. Add the paneer, coating it in the marinade.
3. Set aside for at least 2 hours or up to 12 hours in the fridge. 

Yoghurt Dressing: 

1. In a small bowl, mix all dressing ingredients together until combined. Season to taste
2. Set aside in the fridge until serving.

Putting it together:

1. Thread the paneer onto skewers, reserving any excess marinade, and cook over a grill or in a fry pan on medium heat. Add the left over marinade and cook for about 10 min or until crisp on all sides. 
2. To serve, drizzle over the yoghurt sauce and serve as an appetiser with the yoghurt sauce and lemon wedges. Alternatively, serve on a bed of rice with pan tossed low FODMAP vegetables and yoghurt dressing.