Fire Up the Flavor: Sizzling Summer Skewers with DHOL Spice Mix!

As soon as the sun’s out and margaritas replace the red wine, you know what time it is—grill season! 🔥Even if the summer has been a scorcher, it just makes the sizzle of the grill and the smoky aroma of charred goodness even more satisfying. Sure, it’s hot, but when the reward is a platter full of mouthwatering grilled delights, I’m all in. (Okay, my husband usually takes grill duty, but hey, we call it teamwork fueled by a mutual love of amazing food!)

This recipe is a summer favorite, and guess what? It’s ridiculously easy. The hardest part? Waiting while the marinade works its magic. But trust me, the payoff is worth it!

For this one, I marinated cubes of paneer (the MVP of vegetarian grilling) along with vibrant veggies like onions and bell peppers. But don’t let that limit your imagination—this is your summer grilling playground!

Where to Start

Here’s what you’ll need to whip up these irresistible skewers:

Ingredients

• 1/2 cup of yogurt (your choice)

• Juice of half a lemon

• 1-2 bell peppers, cut into large chunks

• 1 large onion, peeled and cut into large pieces

• 2 tablespoons vegetable oil

• DHOL Shahi Paneer Spice Mix 1 & 2

• 14oz paneer cheese, cubed
  (Tip: If you’re also grilling meat, marinade those separately!)

Method: How to Make It

1. Mix It Up
   In a mixing bowl, combine yogurt, DHOL Shahi Paneer Spice Mix 1 & 2, lemon juice, and vegetable oil. Mix until smooth and creamy.

2. Marinate the Paneer
   Gently fold in the paneer cubes, ensuring they’re fully coated in the marinade. If you’d like, add the onion and bell peppers now—but I prefer to do this later to keep the veggies firm for skewering.

3. Prep the Skewers
   Assemble your skewers with the marinated paneer, onion, and bell peppers. If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.

4. Grill to Perfection

   • Paneer/Vegetable Skewers: Grill for about 8 minutes, turning occasionally, until the paneer is golden and the veggies are slightly charred.

   • Chicken Skewers: Grill for 12 minutes, turning halfway through. Ensure an internal temperature of 160°F for perfectly cooked chicken.

   • Shrimp Skewers: Grill for 1.5 minutes per side until brown and opaque.

   • Salmon: Grill for 8-10 minutes, turning once halfway. For medium-rare, aim for an internal temperature of 120°F.

   • Lamb Skewers: Grill for about 15 minutes, reaching an internal temperature of 145°F.

Bonus: Easy Green Chutney Recipe

What’s a skewer dinner without a refreshing chutney to dip them in? Here’s how to whip up a simple, tangy green chutney to complement your skewers.

Ingredients

• 1 bunch fresh cilantro

• 1 bunch fresh mint (washed thoroughly)

• Juice of 1 lemon

• 1/4 tsp salt

• Freshly cracked black pepper

• 3-4 cloves fresh garlic

• 2-3 serrano chilies (adjust for heat preference)

• 1/2 inch ginger, peeled

• 1 tsp cumin seeds

• 2 tablespoons water

How to Make It

1. Toss all the ingredients into a blender.

2. Blend until smooth.

3. Serve in a bowl next to your skewers and watch it disappear!

Experiment with DHOL Spice Mix

The beauty of DHOL Spice Mix is its versatility! Try using our Chicken Curry Spice Mix or Chana Saag Spice Mix for unique marinades. Each blend brings its own burst of bold, authentic North Indian flavors to your grilling adventures. Why stop at one? Mix, match, and find your favorite.

Share Your Creations!

We love seeing how you use DHOL Spice Mix in your cooking. Share your skewers (and any other creations!) on social media with #DholSpiceMix, and we’ll feature our favorites! Happy grilling, folks!