Sumac and Sage Paneer Kabobs with Grilled Chard Leaves
Lynley Jones
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Idea #9: Vegetarian Sumac and Sage Paneer Kabobs with Grilled Chard Leaves
Paneer is an Indian cheese that browns without melting on the grill, so it’s perfect for vegetarian kabobs!
Here’s what you do:
Vegetarian paneer kabobs and chard leaves with Sumac and Sage seasoning, sizzling on the grill.
Soak about 10 bamboo skewers in water for 30+ minutes (so they don’t burn on the grill later).
In a large baking dish, stir 3 tablespoons Sumac and Sage Seasoning into 1 cup olive oil. Add kabob ingredients to the mixture as you prep them:
1 lb paneer cheese, cut into 1-inch chunks
About 20 spring onion bulbs, ramp bulbs, pearl onions or white scallion ends
About 20 cherry or grape tomatoes
1 medium zucchini sliced into 10 rounds about 1/4-inch thick
Toss the kabob ingredients in the oil mixture to coat them, then thread them onto skewers. Rest the skewers on a plate to catch and reserve the drippings. Leave the remaining oil mixture in the baking dish.
Preheat the grill (hot), then stir about 1/2 tablespoon Aleppo pepper and 1 tablespoon lemon juice into the oil mixture remaining in the baking dish. Add green chard leaves (you will need 2 bunches) with their stems intact, one-by-one, to the mixture, coating both sides of each leaf and briefly rubbing the mixture into the leaves as you go. Set the leaves on a large plate as you work, to catch and reserve the oily drippings.
Set aside the remaining oil mixture in a small serving dish with enough room to add the reserved drippings from the kabobs and chard leaves after you transfer them to the grill.
The Sumac-Sage-Aleppo sauce at the end is da BOMB - don’t skip it!
Lay the chard leaves directly on the hot grill grates alongside the kabobs. Grill everything until slightly charred, sizzling and cooked through. (That’s right, you want slightly charred chard!) Collect the oil left behind from the kabobs and chard leaves, and add it to the small serving dish you’ve set aside with the rest of the oil mixture.
When finished grilling, arrange the kabobs and grilled chard on a platter and serve with the reserved Sumac and Sage/Aleppo oil mixture.
More options:
Sprinkle a little Staghorn Sumac over everything just before serving
If you like things extra fiery, you could use up to double the Aleppo pepper. Or on the other hand, if you are heat-averse you can skip the pepper all together. It will still be delicious!
This serves about 4 people - you can feel free to double it (or more) to feed a larger crowd.
Now it’s your turn: what are YOU doing with Sumac & Sage Seasoning?
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More About This Blend:
Our original savory seasoning, created by our founder Lynley. You can use this super-versatile blend on chicken, meat, veggies, pasta, potatoes and more! Herbal and citrusy, it combines the depth of sage with the bright acidity of sumac. Use it in place of salt and pepper, or alongside other seasonings to taste. Made with organic and fair-trade ingredients. Locally made by us in small batches.
1/2 cup -sized jar.
More Ideas to Use Sumac and Sage Seasoning:
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More recipes:
Grilled zucchini, eggplant, heirloom tomatoes and red peppers seasoned with Sumac and Sage seasoning, tossed with pasta and showered with grated pecorino-Romano and minced herbs. You can follow 101 Ways to Use Sumac and Sage Seasoning for more ideas at adventurekitchen.com.