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
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Ingredients
Metric
Imperial
Paneer kebabs
- 300g of paneer
- 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 tbsp of cumin seeds
- 1 red pepper, roughly chopped
- 1 red onion, roughly chopped
- 1 pinch of salt
- 2 tsp olive oil
To serve
- 1/2 lemon, juice only
SAVE RECIPE
Equipment
- Skewers
Method
1
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
- 1/2 lemon, juice only
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