Paneer and red pepper skewers

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As a vegetarian barbecue option, these paneer and red pepper skewers from Alfred Prasad are a great option, as the vegetables and paneer are marinated in a delicious spiced yogurt mix. These are perfect for making ahead, as the longer you leave the marinade, the more intense the flavours will be.

First published in 2015

Ingredients

Metric

Imperial

Paneer kebabs

To serve

Equipment

  • Skewers

Method

1
To begin, cut the block of paneer into small cubes, roughly 2cm squares
2
For the marinade, whisk together the yoghurt, spices, garlic paste and salt
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
First published in 2015

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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