Paneer Pepper skewers

These red paneers and pepper sceptres are a great choice as a vegetarian barbeque option, as vegetables and paneers are marinated in a delicious mixture of spiced yoghurt. They are ideal for making it, the more intense the flavours become when you leave the marinade.

Ingredients

• 300g of paneer

• 1 tsp garlic paste

• 1 tsp garam masala

• 1 tbsp of cumin seeds

• 1 red pepper

• 1 red onion

• 1 pinch of salt

• 2 tsp olive oil

• 2 tbsp of Greek yoghurt

• 1/2 tsp turmeric

• 1/2 tsp paprika

• 1 tsp fresh ginger

Method

1. To begin, cut the block of paneer into small cubes, roughly 2cm squares

2. For the marinade, whisk together the yoghurt, spices, garlic paste and salt,

3. Combine the yoghurt marinade with the paneer, pepper and onion in a bowl. Add 2 teaspoons of olive oil and mix gently.

4. Cover and leave in the fridge to marinate for a minimum of 30 minutes and a maximum of 12 hours - the longer you leave it the more intense the flavour will be

5. Soak the skewers in cold water for 30 minutes before using.

6. Pierce onto skewers in this order: onion, paneer, pepper, and paneer again.

7. Cook the skewers under a hot grill until gently browned around the edges. Serve hot with a sprinkling of lemon juice