If you’ve not tried paneer, a firm Indian cheese, you’re in for a treat. Instead of melting it goes crisp and chewy in the high heat, making it a great option for vegetarians and meat lovers alike.
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Yields:
6 serving(s)
Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Cal/Serv:
358
Ingredients
For the coriander dip
2 green chillies, deseeded and chopped
1 small garlic clove, crushed
30 g coriander, roughly chopped
200 g Greek-style yogurt
For the kebabs
2 Tbsp. vegetable oil
1 1/2 tsp. garam masala
2 x 226g blocks paneer, each cut into 12 pieces
2 mixed colour peppers, deseeded and cut into 2.5cm chunks
1 courgette, halved lengthways and cut into 2.5cm chunks
4 spring onions, cut into 2.5cm pieces
3 Tbsp. smooth mango chutney
1 tsp. nigella seeds, optional
You will also need
6 wooden skewers, soaked in water for 30min
Directions
Step 1Make the dip. In the small bowl of a food processor, whizz the chillies, garlic and coriander with 50g of the yogurt until smooth. Scrape into a serving bowl and mix in the remaining yogurt and some salt. Chill until needed (up to a day ahead, if covered).
Step 2For the kebabs, mix the oil and garam masala with a generous pinch salt in a large bowl. Mix through the paneer, peppers, courgette and spring onions to coat. Thread on to skewers, alternating paneer and vegetables.
Step 3Barbecue/grill skewers over/under medium-high heat for 10-12min, turning often, until lightly charred. Mix the mango chutney with the nigella seeds, if using, and mix in a drop of hot water to loosen. Brush all over the skewers and cook for a further 2-3min, until caramelised. Serve with the dip alongside.
Get ahead: Make the dip up to a day ahead; cover and chill.
Per serving:
Calories: 358
Protein: 22g
Fat: 26g
Saturates: 14g
Carbs: 8g
Total sugars: 8g
Fibre: 2g
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