Paneer shashlik

Paneer shashlik

By
From
The Curry Guy
Serves
4 or more as part of a multi-course meal

These spicy paneer kebabs are a real treat, with a crispy, charred crust on the exterior and a deliciously soft centre. The kebabs are great served on their own or wrapped into hot homemade naans with the raita of your choice.

If you’re working ahead of time, you can marinate these early in the day and then simply skewer them up and grill just before serving.

Ingredients

Quantity Ingredient
2 tablespoons greek yoghurt
1 tablespoon Garlic and ginger paste
1 teaspoon chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon Mixed powder
1 teaspoon Chaat masala
1/2 teaspoon amchoor (dried mango powder)
1 tablespoon vegetable oil
1 lemon, juiced
1 large red pepper, deseeded and cut into pieces
1 medium red onion, cut into pieces
300g paneer, cubed

Method

  1. Put the yoghurt, garlic and ginger paste, spices, amchoor, oil and lemon juice in a bowl and mix together by hand. Add the pepper, onion and paneer to the marinade, stir to coat and leave to marinate for about 2 hours, or overnight in the fridge.
  2. When ready to cook, light your barbecue for direct heat grilling. Thread the vegetables and paneer onto skewers and grill over direct heat for 8–10 minutes, turning regularly until the middle of the paneer is hot and soft.
  3. You can serve these as they are, on a plate, or wrap a naan around the skewer and pull the hot paneer and vegetables off into the naan. Top with your favourite raita or hot sauce.
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