Save to your scrapbook
Barbecued paneer & pepper tikka skewers
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
30g sachet Geeta’s Tikka Spice Mix
100g Waitrose Duchy Organic Thick & Creamy Natural Yogurt
1 lemon, juice of ½, the rest in wedges
2 tbsp vegetable oil
3 cloves garlic, finely grated
2cm piece ginger, finely grated
2 x 226g packs paneer, each block cut into 8 cubes
2 peppers (yellow/orange/red), cut into large pieces
Sea salt flakes, for sprinkling
¼ red onion, finely sliced
Mint leaves, torn, to serve
Geeta’s Premium Mango Chutney, to serve
1. In a medium bowl, mix the spice mix with the yogurt, lemon juice and oil. Stir in the garlic and ginger. Add the paneer, cover and chill for 30 minutes (or up to 12 hours).
2. If using wooden skewers, soak 4 in cold water for 1 hour. Preheat the barbecue (or the grill, to a medium heat).
3. When the coals are white hot, thread the paneer onto the skewers, alternating them with pieces of pepper.
4. Barbecue for 15-20 minutes, turning occasionally, until charred on all sides and piping hot throughout. Sprinkle with the salt, red onion and mint leaves, then serve with lemon wedges and mango chutney on the side. Cover and refrigerate any leftover paneer once cooled. Use within 1 day.
Elly’s tip To reheat the leftover barbecued paneer, put the cold cubes in a shallow dish and add a few spoonfuls of water. Cover tightly with foil and place in the oven for about 20 minutes until piping hot throughout.
Typical values per serving:
This recipe was first published in June 2021.