Harissa Paneer/Chicken kebab
750gms Paneer/Chicken (cubed) .
1 cup BOMB FOODS- Harissa dressing and dip
1tbs red wine vinegar
“ Spray2Cook ” ( a word used to describe
any low - cal . non - stick cook ’ s oil spray )
8 long wooden kebab sticks
1 onion (very finely chopped) .
10 tablespoons Greek yogurt low-fat (2%)
2 tablespoons lemon juice
bunch mint fresh (chopped)
1 teaspoon chili flakes
¼ teaspoon sea salt
2 tablespoons vegetable stock
1 tablespoon lemon juice
Mix the BOMB SAUCE Harissa and wine vinegar into a slurry in a bowl. Add the Paneer/chicken and
manipulate with your hands to ensure the marinade coats the chunks. Cover with cling film and
marinate at room temperature for 2 hours.
Mix all the ingredients for the dip together and place in a bowl or bowls. Season to taste with the
salt and pepper.
Soak the kebab sticks in water for at least 20 minutes. Thread the marinated steak on the skewers.
Use a broiler / grill pan with a wire mesh. Spray the wire mesh well with Spray2Cook. Place the
kebabs on the wire mesh and put the pan in the broiler / grill (set at high) 10 cm / 4 inches from the
heat. Grill, turning to cook evenly, for approximately 8 minutes. Let the kebabs stand for 3 minutes.
Serve with the mint yogurt sauce.
Alternatively grill on the BBQ for roughly the same amount of time but, as the heat varies, take care
to ensure cooking is complete and do not allow charring.
BOMB TIP- Drizzle BOMB SAUCE Harissa on the kebabs or serve on the side.