Paneer and red pepper skewers

Main
easy
4
45 minutes

PT45M

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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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

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Skewers

To begin, cut the block of paneer into small cubes, roughly 2cm squares

300g of paneer

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

Combine the yoghurt marinade with the paneer, pepper and onion in a bowl. Add 2 tsp of olive oil and mix gently

1 red pepper , roughly chopped
1 red onion, roughly chopped
2 tsp olive oil

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

Soak the skewers in cold water for 30 minutes before using

Pierce onto skewers in this order: onion, paneer, pepper, and paneer again

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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Alfred Prasad

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).