Griddled spicy paneer skewers

  • 30 + 8hrs marinading
  • 6
  • Medium

Ingredients

  • For the marinade
  • 2-3 fresh green chillies (ideally Kenyan), trimmed but not de-seeded
  • 4-8 cloves garlic
  • 2 handfuls fresh coriander, rinsed and finely chopped
  • 2tsp ground coriander
  • 2tsp garam masala
  • 1½ tsp salt
  • 1tsp turmeric
  • 2tbsp plain live set yoghurt
  • 100ml sunflower oil
  • For the skewers
  • 2 x 250g blocks paneer cheese
  • 1 medium red pepper, trimmed, de-seeded and cut in 6 pieces
  • 1 medium green pepper, trimmed, de-seeded and cut in 6 pieces
  • 1 medium Spanish onion, cut in 6 pieces
  • 2 lemons, quartered, to serve

Method

Blitz the chillies and garlic in a blender (or chop with a sharp knife) until finely minced. Tip in a large bowl, add the other marinade ingredients and mix well. Cut each block of paneer into nine equal-sized cubes and put in the marinade along with the chopped pepper and onions. Stir to coat everything evenly, then cover and leave in the refrigerator overnight to marinate. Heat a lightly oiled griddle pan until good and hot. Thread each skewer with three pieces of paneer, one piece of onion and one piece of each colour of pepper, alternating between paneer and vegetables. Place on the griddle or barbecue and cook for 20 minutes until slightly charred, turning them every 4-5 minutes to ensure they are cooked evenly on each side.

Serve with the quartered lemons to squeeze over the skewers

 

About The Author

Kaushy Patel

Since Kaushy and Mohan Patel opened Prashad 22 years ago serving authentic vegetarian Gujarati and South Indian food, it has grown from a small deli in Bradford to a 80+ seat restaurant, which has gained recognition from Gordon Ramsay as Finalists on Channel 4’s Ramsay’s Best Restaurant 2010. They have also been named in The Michelin Guide and The Good Food Guide as well as winning numerous awards.

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