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Tandoori Paneer Tikka
Calories302 Kcal
Protein9 g
Fat24 g
Carbs16 g

Tandoori Paneer Tikka

Indian cuisineVegan9900 min

Soft, juicy chunks of paneer marinated in tandoori masala and then grilled with veggies! This is a great dish to serve.

View ingredients & steps
Ingredients
  1. 3 tablespoons tandoori masala (homemade or store-bought, divided)
  2. 1/4 cup yogurt
  3. 5 to 6 tablespoons vegetable oil (or canola or sunflower cooking oil, divided)
  4. Kosher salt (to taste)
  5. 1/2 pound paneer (homemade or store-bought, cut into 30 (2-inch) cubes)
  6. 1 large onion (cut into 1-inch square pieces)
  7. 1 red bell pepper (deseeded and cut into 2-inch cubes)
  8. 1 green bell pepper (deseeded and cut into 2-inch cubes)
  9. 2 tablespoons chaat masala (available at Indian grocery stores)
  10. Lemon juice (to taste)
  11. Garnish: lemon wedges
Directions
  1. Gather the ingredients.
  2. Mix 2 1/2 tablespoons of tandoori masala with the yogurt, 2 tablespoons cooking oil, and salt to taste, and make a smooth paste.
  3. Put the paneer chunks in a bowl and pour the tandoori paste over it. Mix gently to coat the paneer. Cover and marinate in the refrigerator for two hours.
  4. Mix the remaining 1/2 tablespoon of tandoori masala with the onions to coat them well.
  5. Thread the marinated paneer, onion, and green and red bell pepper pieces onto bamboo skewers.
  6. Preheat your grill on medium.
  7. Place the paneer skewers on the hot grill and brush with a little cooking oil.
  8. Grill until the paneer is light golden and the onions are soft. Do not overcook, or the paneer will become rubbery.
  9. Remove onto a plate and sprinkle with chaat masala.
  10. Squeeze some lemon juice over the paneer skewers, garnish with lemon wedges, and serve hot.
  11. Enjoy!
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Egyptian-Style Chicken Kebabs
Calories261 Kcal
Protein27 g
Fat14 g
Carbs4 g

Egyptian-Style Chicken Kebabs

OtherNon-vegetarian1620 min

These kebabs are marinated in classic Middle Eastern style spices. The use of yogurt in the marinade creates a thick sauce that sticks to the meat and holds the...

View ingredients & steps
Ingredients
  1. 2 tablespoons/30 mL plain yogurt
  2. 2 teaspoon/10 mL sea salt
  3. Dash black pepper
  4. 1/2 teaspoon/2 1/2 mL turmeric
  5. 1/2 teaspoon/2 1/2 mL dry mustard
  6. 1 teaspoon/5 mL curry powder
  7. 1/2 teaspoon/2 1/2 mL ground​ cardamom
  8. 2 teaspoons/10 mL lemon juice
  9. 2 teaspoons/10 mL vinegar
  10. 2 large skinless boneless chicken breasts (cut into 1-inch cubes)
  11. 1 onion (cut into 8 thin slices)
  12. Garnish: tomato slices and green pepper rings
  13. 4 mint leaves (thinly sliced), or a handful of chopped parsley
Directions
  1. Combine the yogurt, salt, black pepper, turmeric, mustard, curry powder, cardamom, lemon juice, and vinegar in a large glass or plastic bowl.
  2. Add the cubed chicken into the bowl, toss to combine, cover with plastic wrap, and place in the refrigerator for 1 to 4 hours.
  3. Preheat the grill to medium-high heat.
  4. Remove the chicken pieces and thread onto skewers, alternating with the sliced onion, using about 5 pieces of chicken per skewer.
  5. Place the kebabs on the grill and cook for 10 to 12 minutes, turning occasionally, until cooked through and the internal temperature reaches 165 F.
  6. Remove from the heat and garnish with tomato slices, green pepper rings, and fresh mint or parsley.
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