2 x 225 g blocks paneer, each cut into 16 cubes
1 small red capsicum, deseeded and chopped into large chunks
1 small red onion, chopped into large chunks
2 tsp curry powder
4 tbsp olive oil
2 ½ tbsp lemon juice
2 garlic cloves, crushed
2 cm piece ginger, finely grated
Cooked rice or naan and mango chutney, to serve
- Thickly slice 2 zucchinis. Using a peeler (a swivel peeler works well), thinly slice the remaining 2 lengthways.
- Thread the thick slices of zucchini onto skewers, along with the paneer, red capsicum and onion. Mix together the curry powder, half the oil, the lemon juice, garlic and ginger, and spoon over the skewers. Leave to marinate until ready to cook, if you have time.
- Heat a large chargrill pan, drizzle the thinly sliced zucchini with the remaining oil and cook for 1-2 mins on each side until charred. Set aside to cool, then chill for tomorrow.
- Chargrill the prepared skewers for about 2 mins on each side or until tender. Serve with rice or naan and mango chutney.