Ingredients
Units
Scale
- 15ml (1 tbsp) ginger root, peeled and minced
- 4 garlic cloves, peeled and minced
- 5ml (1 tsp) ground coriander
- 5ml (1 tsp) garam masala
- 5ml (1 tsp) ground cumin
- 5ml (1 tsp) salt
- 90ml (6 tbsp) Greek yogurt
- 450g (1lb) paneer, cut into 2.5cm (1in) cubes
- 1 green pepper, washed and cut into squares [optional]
- 2 red onions, peeled and cut into chunks [optional]
Instructions
- Mix all the ingredients, except the paneer, in a large bowl until a marinade is formed.
- Place the paneer cubes into the marinade and gently stir until all the surfaces are covered.
- Leave to marinate at room temperature for 20 minutes or leave in the fridge overnight.
- Thread the cheese on skewers. Feel free to add your favourite vegetables to add a splash of colour. In this case I used green pepper and red onion.
- Continue to cook according to preference. See Notes.
- Enjoy as is with a salad or Indian meal. Or, proceed to use in your favourite curries, e.g. Malai Paneer. Enjoy!
Notes
You have three options as to how you’d like to cook the paneer:
- Bake in the oven for 15 minutes at 200°C/400°F/gas mark 6
- Place it under a grill. Cooking time will depend on the level of heat you use.
- Barbecue the paneer skewers.
Whatever you choose to do, the end result you’re looking for a crispy and golden pieces of paneer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Barbecue
- Method: Grill
- Cuisine: Indian