Avocados have become a staple at every brunch, aesthetic cafe and even for street-food vendors. Not just enjoyed on toast, in salads or with nachos, avocados have made a place for themselves in sushi, chaats, and even Indian mithai. So a vegetarian-friendly kebab recipe wasn’t too far for one’s imagination.
Avocado and paneer come together in these wholesome kebabs to create a snack that is as nourishing as it is satisfying.
Avocado is prized for its naturally creamy texture and its heart-friendly unsaturated fats, especially monounsaturated fats, along with fibre and micronutrients that help make a meal more filling. Its mild flavour also works beautifully in Indian-style kebabs, lending softness to the mixture without the need for excessive
oil or heavy binders.
Paneer, meanwhile, brings the protein power. A 100-gram portion typically provides around 18–21 grams of protein, making it a valuable vegetarian ingredient for supporting muscle repair, everyday energy and satiety. Together, these two ingredients create a balanced snack with protein, fats and fibre—the combination that helps curb between-meal hunger more effectively than a carb-heavy fried snack.
This recipe was shared by food content creator and Chef Kirti Bhoutika on Instagram.
Avocado Paneer Kebabs Recipe
For the Kebabs:
– 1 large ripe avocado or 2 small ones, mashed
– ⅓ cup breadcrumbs (any variety works; I used whole wheat sourdough breadcrumbs)
– ¼ cup grated paneer
– 1 green chilli, finely chopped
– 2 tbsp fresh coriander, finely chopped
– ½ tsp garam masala powder
– ½ tsp jeera (cumin) powder
– ¼ tsp haldi (turmeric) powder
– Salt to taste
– Optional: 1 tbsp crispy fried onions (for extra flavor & texture)
– Olive oil for pan-cooking
Method:
1. In a bowl, combine the mashed avocado, breadcrumbs, paneer, green chilli, coriander, spices, and salt.
2. Mix until everything comes together like a soft dough. Add fried onions if using.
3. Shape into small kebabs or tikkis.
4. Heat a non-stick pan with a little olive oil and cook the kebabs on both sides until golden and slightly crisp.
For the Salsa:
– 1 small onion, finely chopped
– 1 tomato, finely chopped
– 1 tbsp pizza/pasta sauce
– Mix everything well to make a quick tangy salsa.
To Serve:
Top your avocado kebabs with the salsa and finish with a spoon of sour cream or thick hung curd. Serve warm!
