Indian-Spiced Paneer and Vegetable Skewers

In a small bowl, whisk together a pinch of turmeric, cumin, chili powder, coriander, salt, and fresh lemon zest to create a vibrant spice rub.

Toss the 60g of paneer cubes and 120g of the pepper/onion blend in the spice mix until evenly coated and fragrant.

Thread the paneer and vegetables onto small bamboo skewers, alternating colors for visual appeal.

Heat a non-stick grill pan over medium-high heat. Place the skewers on the hot surface and sear for 2-3 minutes per side until the paneer develops a golden-brown crust and the peppers become tender with slight char marks.

Serve immediately atop a bed of 20g cooked quinoa for added texture, garnished with a squeeze of fresh lemon juice and fresh coriander leaves.