Paneer and red pepper skewers

by Alfred Prasad
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servings 4
45 minutes

Ingredients

Paneer kebabs

  • 300g of paneer
  • 2 tbsp of Greek yoghurt
  • 1/2 tsp ground turmeric
  • 1/2 tsp paprika
  • 1 tsp fresh ginger, finely chopped
  • 1 tsp garlic paste
  • 1 tsp garam masala
  • 1 tbsp of cumin seeds
  • 1 red pepper, roughly chopped
  • 1 red onion, roughly chopped
  • 1 pinch of salt
  • 2 tsp olive oil

To serve

  • 1/2 lemon, juice only

Method

1
To begin, cut the block of paneer into small cubes, roughly 2cm squares
  • 300g of paneer
2
For the marinade, whisk together the yoghurt, spices, garlic paste and salt
  • 2 tbsp of Greek yoghurt
  • 1/2 tsp ground turmeric
  • 1/2 tsp paprika
  • 1 tsp fresh ginger, finely chopped
  • 1 tsp garlic paste
  • 1 tsp garam masala
  • 1 pinch of salt
  • 1 tbsp of cumin seeds
3
Combine the yoghurt marinade with the paneer, pepper and onion in a bowl. Add 2 teaspoons of olive oil and mix gently
  • 1 red pepper, roughly chopped
  • 1 red onion, roughly chopped
  • 2 tsp olive oil
4
Cover and leave in the fridge to marinate for a minimum of 30 minutes and a maximum of 12 hours - the longer you leave it the more intense the flavour will be
5
Soak the skewers in cold water for 30 minutes before using
6
Pierce onto skewers in this order: onion, paneer, pepper, and paneer again
7
Cook the skewers under a hot grill until gently browned around the edges. Serve hot with a sprinkling of lemon juice
  • 1/2 lemon, juice only