Paneer and vegetable skewers

Paneer is a sort of cheese that is widely used throughout India and has a rather nondescript taste if you ask me. However, in this recipe, like many other, it is the perfect vehicle to carry lots of flavour in to by using the marinades. Also it’s a good vegetarian substitute to but put on the barbeque, more imaginative that a veggie burger. 

You will need

125ml/4½fl oz Greek-style yoghurt
Small knob fresh ginger
2-3 garlic cloves
Salt, to taste
½ tsp chilli powder
1 tsp garam masala
2 tbsp lemon juice
2 tbsp vegetable oil
1 tbsp gram flour
1 tsp cumin powder
The seeds of 6 green cardamom pods crushed
300g/10½oz paneer
1 large onion
1 green capsicum pepper
1 red capsicum pepper
Oil
6 wooden skewers
2 tbsp melted  butter

First you have to make your marinade, take the ginger and garlic and crush together. Then mix this together with the yoghurt, salt, chilli powder, garam masala, lemon juice, vegetable oil, gram flour, cumin powder and the cardamom seeds.

Now take your paneer, onion, green and red capsicum pepper, and cut every thing into 2.5cm or 1in cubes. Now mix all of them in the marinade cover with cling film and put in the fridge for about 30 to 40 minutes.

As for the skewers soak them on a bowl of water for about half and hour or more . Also use the flat ones if you can as it stops what ever it is on the skewer from turning round as you turn the skewer. Thread the vegetables and paneer alternately onto the skewers to make a pattern.

As you grill them, drizzle over the melted butter turn and cook for about 7to 10 minutes until charred at the edges.

Or if it does rain in a preheated oven set at 200c/400f on an oiled baking sheet.