Tandoori paneer & mixed peppers

Tandoori paneer & mixed peppers

From
Posh Kebabs
Serves
4
Cooking time
15 mins

These kebabs are especially good if you cook them over the barbeque. Charring the peppers makes them so sweet, and they work perfectly with the salty, spiced paneer. Use a variety of peppers for the most vibrant colour.

Ingredients

Quantity Ingredient
4 garlic cloves, crushed
5cm piece ginger, peeled and finely grated
1/2 lemon, juiced
300g natural yogurt
2 tablespoons sunflower oil
1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon garam masala
1 tablespoon ground turmeric
1 teaspoon hot chilli powder
2 x 225g packets paneer, cut into 2.5cm
2 red onions
2 red peppers
2 green peppers
salt
freshly ground black pepper

For the raita

Quantity Ingredient
1/2 cucumber
300g natural yogurt
large handful mint leaves, finely chopped
1 green finger chilli, deseeded and finely chopped

To serve

Quantity Ingredient
4 chapattis
1/2 lemon, cut into wedges

Method

  1. In a medium bowl, mix the garlic, ginger, lemon juice, yogurt, oil, and spices together. Season, then add the paneer and toss to coat. Cover and set aside to marinate for 30 minutes.
  2. Meanwhile, cut the onions into eighths. Cut the peppers into 2.5cm. Set aside.
  3. To make the raita (ingredients overleaf), halve the cucumber lengthways, then scrape out and discard the seeds using a teaspoon, and cut the flesh into small dice. Tip the yogurt into a bowl, and add the cucumber, mint, and chilli. Cover and chill until required.
  4. Lift the paneer out of the marinade. Thread onto 4 long skewers with the onions and mixed peppers, brushing over any excess marinade. Preheat the grill, barbeque, or griddle pan to high. Once hot, cook the skewers for 8–10 minutes, turning frequently until the peppers and onions are charred in places and the paneer is soft and golden.
  5. Warm the chapattis in a hot oven for a few minutes, then slide the paneer and veggies off their skewers with a fork and dollop on the raita. Serve with lemon wedges for squeezing.
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