Tandoori Paneer Skewers.
Delicious, salty paneer cheese, covered in sexy spices, and grilled until charred.
General note on barbecuing: For all my BBQ recipes i use my Big Green Egg which is the Japanese style of grill called a Kamado. It makes it easy to control the temperature and achieve an even cook, not dissimilar to an oven. If you’re using a different type and have difficulty controlling the temperature, you may need to adjust cooking times for some recipes.
Ingredients.
250g paneer cheese, cut into roughly 3cm cubes
Half a red onion
1 red pepper
6 short wooden sticks, soaked in water for at least an hour
Spiced Yoghurt Marinade:
100g plain yoghurt
2tbsp tandoori masala, premixed or make your own blend
½ tsp salt
To Serve: (optional)
Lime wedges, naan, chutney/salsa/raita, or all of the above!
Equipment.
barbecue & coal
6 wooden skewers
Method.
Soak the wooden skewers in water to stop them burning, ideally for around an hour
Mix together the ingredients for the yoghurt marinade and add the paneer cheese. Stir to coat and leave to marinade at least for 15mins, or as long as overnight in the fridge
Meanwhile, peel the onion and cut it in half again, removing the root so you can separate the 2 quarters out into petals
Remove the seeds from the red pepper and cut into chunks roughly the same size as the onion ‘petals’ and cheese cubes
Thread the onion, cheese & peppers onto 6 skewers, alternately as you go, until they’re all used up
Lay them onto the hot bbq (direct heat) and grill until they’re cooked and slightly charred. Tip: Allow the cheese to form a little crust before turning them, this will help stop them sticking or falling apart. This should take between 15-20mins, depending on the heat of your bbq
