Name: Indian paneer skewers
Cook time: 510 min
Total time: 510 min
Yield: 4
Ingredients: 4 zucchini; 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

Indian paneer skewers

Serve these easy-to-prepare paneer skewers with naan bread, rice and mango chutney for a Indian-inspired dinner

Serves 4

Cook

8H 30M

Skip to Recipe

Serve these easy-to-prepare paneer skewers with naan bread, rice and mango chutney for a Indian-inspired dinner

Ingredients

4 zucchini

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

Method

1.Thickly slice 2 zucchinis. Using a peeler (a swivel peeler works well), thinly slice the remaining 2 lengthways.

2.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.

3.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.

4.Chargrill the prepared skewers for about 2 mins on each side or until tender. Serve with rice or naan and mango chutney.

Alison Pickel

Ingredients

Method

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