As a vegetarian barbecue option, these paneer and red pepper skewers are truly wonderful. Marinating the paneer in a pungent marinade will give the Indian cheese a terrific amount of flavour. It excels as a kids recipe, too, they will adore the simplicity of the skewers and can be encouraged to get involved in the cooking process.

Have a look through our vegetarian recipe collection for a range of meat-free dishes.

Method
1.
Preheat the oven to 200°C/gas mark 6. Cut the block of paneer into small cubes, roughly 2cm squares
Tasty trivia
Paneer has a whopping amount of protein, as well as being an excellent source of calcium
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
Room for a little one
This is a great step for children to get involved. Children can help mix the marinade in with the paneer, peppers and onions, either with a wooden spoon or with clean hands
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
Room for a little one
Allow kids to skewer the kebab ingredients
7.
Cook the skewers under a hot grill until gently browned around the edges. Serve hot with a sprinkling of lemon juice
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Ingredients

Paneer kebabs

To serve

Equipment

  1. Skewers

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Nutrition (per Portion)

Calories

199
10%

Sugars

6g
7%

Fat

10g
14%

Saturates

4g
22%

Salt

187mg
3%
of an adult's guideline daily amount
Alfred Prasad shares a glorious paneer and red pepper skewers recipe with Great British Chefs. Serve up at a barbecue as a vegetarian option

Paneer and red pepper skewers recipe Tweaks

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