INGREDIENTS: (SERVES 2)
3 oz soy paneer or extra firm tofu
6 small sweet peppers or 1 colorful bell pepper, washed and cut into 1 1/12 inch pieces
6 cherry or grape tomatoes 🍅, washed
1 tablespoon olive oil
1 teaspoon dried or fresh oregano
1 teaspoon dried or fresh basil
1/2 tablespoon fresh ground black pepper
1 teaspoon whole cumin or crushed cumin, optional
Juice from 1/2 fresh lemon 🍋
salt to taste
3 or 4 kabob sticks, soaked in water to prevent them from burning
- Mix the olive oil, oregano, basil, black pepper, cumin, lemon juice and salt in a bowl. Add the soy paneer or tofu and vegetable, mix well and let marinate for one hour.
2. On a kabob stick, insert the soy paneer or tofu and vegetables as pictured. This will make 3 or 4 kabobs.
- Cover each kabob with foil and cook on a charcoal grill for 10-12 minutes, rotating every 3 minutes. They can also be cooked in an oven at 350F degrees for 15 minutes, rotating every 4 minutes. Serve hot.
NOTE: ALLERGY FRIENDLY, VEGAN, GLUTEN FREE, DAIRY FREE AND NUT FREE.