Monday, 7 November 2016

Paneer kebabs

Paneer is a verstalie, sturdy cheese very common in India and a vegetarian staple. You can vary these kebabs to include whatever you like to eat on a skewer but given these were part of a big diwali meal and I didn't want too many competing flavours, I kept it simple and alternated the paneer with a chunk of pepper. 

This recipe made around 12 or so medium sized kebabs so do adjust it if you have fewer guests, though they will keep in the fridge for a 2-3 days once cooked. Remember to allow time to soak the bamboo skewers for about an hour. 

Paneer kebabs

bamboo skewers
500g paneer, chopped into large cubes
3 peppers, chopped into chunks
1 heaped tbsp greek or natural yogurt 
1 small knob of ginger, finely chopped
3 cloves of garlic finely chopped
1 tsp salt
1 tsp chilli powder or chilli flakes
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
juice from half a lemon
2 tbsp chickpea flour (gram flour) 


1. Soak the skewers in warm water for at least an hour.
2. Pre-heat the over to 200 degrees.
3. Mix the marinade ingredients together. 
4. In a large bowl mix the marinade with the paneer and peppers until they are covered in the marinade.
5. Leave for at least half an hour if you can. 
6. Pierce the paneer and peppers onto the skewers. 
7. Place on an oven proof tray or dish and bake in the oven for 30 minutes, turning the kebabs half way through the cooking time.
8. To finish off, place the kebabs on a griddle pan on a high heat on the stove to give it some chargrilled marks.

Serve as a starter, with salad or with rice or naan as a main.

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