Greek yogurt is a great source of protein for us vegetarians. I was introduced to it by one of my fitness-inspired friends about 5 years ago. Since then not a day goes by without chobani for me. I always used the non-fat greek yogurt which contains the least amount of carbs with the maximal protein (18 grams). At times, I was amazed that I am getting almost as much protein as a chicken breast. I have tried incorporating greek yogurt in many recipes before. One of my favorites is paneer tikka masala using chobani as the sauce. However, this time I wanted to create something refreshing and healthy at the same time. After much brainstorming, I thought of the sizzlers that I eat in Indian restaurants. The sizzle of tandoori paneer is absolutely mouth watering. However, I rarely get a chutney with it that hits the spot for me. I personally dont think anyone can make coriander chutney better than my mom but I may just be biased from childhood habits. This recipe provides a twist on the paneer sizzler that we are all used to ordering. The paneer is not marinated but infact grilled with salt, pepper and garlic powder making it plain and simple. However, the real flavor comes from the chobani sauce drizzled on top. The plain non-fat yogurt incorporates beets, onions, cumin, paprika and fresh mint. Not only does it bring out beautiful color but also adds an essence of freshness from the cool yogurt and mint combination. The recipe is simple, fun and refreshing.
Paneer is an Indian-inspired cheese originating and consumed in the region of Punjab. It is not hard to find in the United States and is readily available at any Indian grocery store. For people in regions that are not near big cities where indian grocery stores will be available, it can be ordered with amazonfresh. It just never ceases to amaze when I can buy fresh food online. In this recipe while grilling you have to make sure that your do not grill the paneer on both sides at the same time with the grill top pressing on it. This will dehydrate the paneer and make it very hard. I made this big mistake in a recent get together and by the time all the guests arrived the paneer was stiff as rock. Obviously embarassing! So just make sure the paneer is grilled one side at a time. As soon as you seen grill marks, flip the paneer and do the other side. This way the paneer will remain soft on the inside.
The greek yogurt sauce will work well as a dip with pita bread as well. We will definitely be making this for our holiday party upcoming next week as one of the appetizers. The cool sauce will also be perfect in the summer for an outdoor barbeque. The pink color will definitely catch the attention of your guests and will for sure be a crowd pleaser. I hope you all try this recipe and #madewithchobani
6 ounces of Non-fat plain greek yogurt (1 container)
2 beets peeled, boiled and chopped (Juliened)
1/2 White onion (Finely chopped)
1/2 Teaspoon Paprika
1/2 Teaspoon Cumin
Salt & Pepper
5-7 leaves of Mint (Chiffonade)
200 grams Paneer (Cut in thin 1/4 inch thick, 2 inches x 1 inch rectangle)
1/2 teaspoon garlic salt
Salt & Pepper to taste
1/2 Tablespoon of olive oil
Heat the grill to medium heat. Start by placing paneer, olive oil, garlic powder, salt and pepper in a ziploc bag and mix well. Make sure all of the paneer is well coated. Then, place on top of the grill. Do not place the top of the grill to press the paneer. As grill marks start to appear on the bottom of the paneer (3-4 minutes), flip them all individually and grill the other side. In the mean time in a bowl, add the chopped beets, onions and mint. Combine it with salt, pepper, paprika and cumin. When the vegetables are well mixed, pour in the greek yogurt. Fold the greek yogurt into the mixture. Do not stir vigorously. Just fold gently and you will start seeing the color of the yogurt change. When the sauce is well mixed, place it in the refrigarator. Drizzle on top of the grilled paneer and serve immediately.