Tandoori Paneer Kebabs

Last week we shared our recipe for Charred Pepper and Artichoke Spedini and we are sticking with our vegetarian barbecue theme for today's Meat Free Monday with these delicious Tandoori Paneer Kebabs. It's definitely worth making plenty of these as everyone will want one and any leftovers make a lovely sandwich filling or salad.

Tandoori Paneer Kebabs

Makes: 4

Dietary: Gluten Free

Prep Time: 30 minutes plus 1 hour to marinade

Cook Time: 10 minutes

Photo by Rob Wicks of Eat Pictures

Ingredients

Kebabs

• 250g paneer cut into 8 cubes
• 1 green pepper, cut into 8 chunks
• 1 red pepper, cut into 8 chunks
• 2 tbsp sunflower oil

Paste

• Thumb sized piece of ginger, peeled and chopped
• 2 small dried chillies
• 1 tsp cumin seeds, dry roasted and ground
• 1/2 tsp salt
• 1/4 tsp chilli powder
• 1/4 tsp turmeric
• 1/2 tsp amchoor (mango powder)
• 2 tsp sunflower oil

oil for basting

Method

• Mix all the paste ingredients together and blend in a mini processor until smooth.
• Rub the paste onto the paneer cubes and vegetables and leave to marinate for at least one hour.
• Thread the paneer and vegetables alternatively onto 4 kebab sticks.
• Brush with oil and grill or barbecue, turning often and brush on a little more oil if they are sticking to the grill until the paneer is golden
• Serve with coriander and mint chutney and a hot naan.

Tips

Paneer is traditional Indian cheese, made from curds acidified with lemon juice. Before it is cooked it has a rubbery tasteless quality, it's saving grace is that it is wonderful cookedI it is solid enough to hold together, it doesn't melt and it absorbs the cooking flavours beautifully. 

Paneer is readily available from Asian stores and most supermarkets.

For more Vegetarian and Vegan Barbecue Ideas check out Rachel's Vegetarian Barbecue Tips and Tricks and, if you're feeling inspired to make the most of wonderful seasonal vegetables, why not sign up for one of our upcoming classes?

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