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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.
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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
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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Paneer and red pepper skewers
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