Paneer Kebabs with Spicy Zhoug Sauce - alive magazine

Ingredients

• 1 cup (250 mL) packed cilantro leaves
• 1 cup (250 mL) packed parsley leaves
• 1 to 3 large jalapenos, seeded (depending on your heat preference)
• 2 large garlic cloves, peeled and coarsely chopped
• 2 Tbsp (30 mL) lemon juice, plus extra
• 1 tsp (5 mL) ground cumin
• 1/2 tsp (2 mL) kosher salt
• 1/4 cup (60 mL) extra-virgin olive oil
• 10 oz (300 g) pkg paneer, cut into 1 inch (2.5 cm) cubes
• 1 red onion, cut into 1 inch (2.5 cm) cubes
• 1 large red bell pepper, seeded and cut into 1 inch (2.5 cm) cubes
• 1 large yellow bell pepper, cut into 1 inch (2.5 cm) cubes
• Wooden kebab skewers, soaked in water for an hour
• 1 Tbsp (15 mL) extra-virgin olive oil