Paneer and vegetable skewers

Paneer, a fresh white cheese, is a joy to grill and with this sauce as a marinade and some simple vegetables, it makes an amazing barbeque meal.

Credit: Martin Poole

• makes

  6

• prep

  20 minutes

• cook

  10 minutes

• difficulty

  Easy

We will be forever indebted to the North West of India for the introduction of tandoori food. Paneer is a fresh white cheese eaten across the North of India. It is really easy to make and really delicious, it has the mild flavour of mozzarella but a denser texture but is not heavy like yellow cheese. 

Eat as they are or with a creamy mint chutney on the side. Use fresh paneer if possible (use this recipe to make your own). Shop bought also works but soak it in boiling water for 10 minutes to help soften.

Ingredients

• 300 g paneer, cut into 2.5 cm (1 in) cubes
• 1 large red onion, cut into 2.5 cm (1 in) cubes
• 1 each small green and red capsicum, cored and cut 2.5 cm (1 in) cubes
• 1-2 tbsp butter, melted (optional)

 

Tandoori marinade

• 125 g Greek yoghurt
• 5 g fresh peeled ginger
• 10 g garlic (around 3 large cloves)
• 1 tsp garam masala
• 1½ tbsp (30 ml) lemon juice
• 1½ tbsp (30 ml) vegetable oil
• 3 tsp gram flour
• 1 tsp cumin powder
• ½ tsp Kashmiri red chilli powder or paprika for colour
• Seasoning to taste

Soak 6 wooden skewers for an hour before using

Marinating time: 30 minutes

Instructions

1. Puree all the marinade ingredients until smooth, taste and adjust seasoning, at this point it should be tangy and salty and will taste strong. Add the paneer and vegetables and allow to marinate for at least 30 minutes.

2. Heat the grill or barbecue to a high setting and oil the grill rack liberally. Place a baking pan or some foil on the floor of the oven to catch any drips if you are using the oven grill.

3. Thread the vegetables and paneer alternatively onto the soaked skewers. Grill in the hot oven for 7-8 minutes, on the middle shelf, drizzle over the melted butter, turn and cook for another 2-3 minutes or until charred at the edges.

4. Sprinkle lightly with chaat masala if using and serve.

Recipe from Indian Food Made Easy by Anjum Anand (Quadrille)

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

We will be forever indebted to the North West of India for the introduction of tandoori food. Paneer is a fresh white cheese eaten across the North of India. It is really easy to make and really delicious, it has the mild flavour of mozzarella but a denser texture but is not heavy like yellow cheese. 

Eat as they are or with a creamy mint chutney on the side. Use fresh paneer if possible (use this recipe to make your own). Shop bought also works but soak it in boiling water for 10 minutes to help soften.