Paneer Tikka Kebabs
Make your own tikka marinade to use on kebabs
Serves: 4 | Suitable for vegetarians Ⓥ
Introduction
These simple skewers are just as easy to do under the grill as they are on the barbecue, and everyone loves them! Slightly spiced, with soft centres and crisp corners, they are very comforting. Paneer kebabs served with a salad or two makes for the perfect summer evening meal.
Ingredients
Serves 4 |
| 250g paneer (cut into small cubes) |
| 2 peppers (cut into chunks) |
| 1 medium onion (cut into chunks) |
| 200g yoghurt |
| 1 inch ginger (finely grated) |
| 2 cloves of garlic (finely grated) |
| 1 tsp Ajwain Seeds |
| 1/2 tsp Garam Masala |
| 1 tsp Amchur (Mango) Powder |
| 1 tsp Chaat Masala Powder |
| 1 tsp Kashmiri Chilli Powder |
| 1 tsp Turmeric |
| 1 tsp Coriander Powder |
| 1 tsp Cumin Powder |
| Juice of 1 lemon |
| Bamboo skewers (soaked in warm water to prevent burning) |
| Oil for brushing |
Instructions
- Cut the paneer, peppers and onions into similar-sized chunks and keep to one side.
- Combine all the remaining ingredients except the oil in a large bowl and whisk together until well mixed. Add the paneer, peppers and onion and mix well.
- Leave to marinade for at least 2 hours or overnight if possible.
- Skewer the paneer, peppers and onion alternately onto bamboo skewers. Brush lightly with vegetable oil.
- These can then be placed on a tray and baked in a hot oven for 15-20 minutes, or under a hot grill for 10 minutes turning occasionally. For best results cook on a barbecue for 3-4 minutes on each side until charred and cooked through.
