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




Paneer kebabs

To serve


  • Skewers


To begin, cut the block of paneer into small cubes, roughly 2cm squares
For the marinade, whisk together the yoghurt, spices, garlic paste and salt
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
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
First published in 2015

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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