Paneer and red pepper skewers

PT45M

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Ingredients

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Paneer kebabs

To serve

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
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