Serves 4
It is unusual to have the
tandoori flavour in a vegetarian meal. Paneer is a firm Indian cheese which
soaks up the flavour of the marinade and keeps its shape when cooked. This
recipe is wonderful on a barbecue, but can also be cooked under the grill
if the weather changes. It makes a good starter for an Indian meal or you
can do smaller portions on cocktail sticks for party finger food.
Ingredients
150ml/5 floz natural yoghurt
200g/7oz
Paneer cut into 24 cubes
½ lemon, juice of
15ml/1tbsp tandoori spice mix
8 small onions (or shallots), peeled and halved
1 green pepper, cut into 16 pieces
4 cherry tomatoes, halved
8 15cm/6" wooden skewers (soaked in water for 30 minutes)
30ml/2tbsp groundnut oil
To serve:
4 pappads
shredded lettuce, cucumber and tomato slices and lemon quarters
Method
1.
Mix the yoghurt, lemon juice and tandoori spice mix together
in a shallow bowl. Add the cubes of paneer, stir to coat thoroughly,
cover and leave to marinade for 30-60 minutes (or overnight)
in the fridge.
2. Thread pepper, paneer, onion, paneer, pepper, paneer, onion and tomato onto
each skewer. Brush with groundnut oil, place over hot coals and grill turning
frequently until the vegetables and cheese are cooked and starting to char.
3. Grill the pappads as per the instructions on the packet.
4. Serve the kebabs with salad garnish, lemon quarters and pappads
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