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