Paneer and red pepper skewers

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
share recipe:

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
share recipe:

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).

Get in touch

 
Please or register to send a comment to Great British Chefs
 
You may also like
Summer
Summer
Barbecue
Barbecue
Pepper
Pepper
Pepper
Pepper
Paneer
Paneer
Kebab
Kebab
Load more