Turkey and Paneer brochettes | Canadian Goodness
This was a unanimous favourite in our test kitchen. If you’ve never tried Paneer, you’ll be surprised at its mellow character – it has a soft texture and absorbs the flavour of the marinade.
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Cooking tools:
- Food processor
- Grill
- Skewer
- Oven
- Skillet
- Mason jar
- Refrigerator
- Chef's knife
- Cutting board
- Pastry brush
- Measuring cup
Ingredients
- 1/2 cup (125 mL) store-bought marinated grilled bell peppers
- 1/4 cup (60 mL) basil pesto homemade or store-bought
- Salt
- freshly ground pepper
- 1 lb (450 g) turkey or chicken breasts cut into 1½˝ (4 cm) cubes
- 8 oz (225 g) Canadian Paneer cut into 1˝ (2.5 cm) cubes
- 1/4 cup (60 mL) cilantro chopped
- Homemade pesto
- 2 tbsp (30 mL) pine nuts
- 1 or 2 cloves garlic
- 2 cups (500 mL) fresh basil leaves
- 2 tbsp (30 mL) Canadian Parmesan
- 2–3 tbsp (30–45 mL) olive oil
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