android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube scroll-indicator-fire scroll-indicator-arrow scroll-indicator-arrow scroll-indicator-arrow

Paneer Tikka (Grilled Indian Cheese Skewers)

Makes: 3
400g. Paneer (Indian Cottage Cheese)
1 each of yellow, red and green bell peppers
1 Onion
For the Marinade:
1/2 Lemon
5 Garlic pods
1/2 tsp. Kasuri Methi
2 tsp. Garam Masala
2 tsp. Coriander leaves
2.5cm Ginger
2 tsp. Kashimiri chillies
1 tsp. Turmeric powder
1 1/2 tbsp. Olive oil
1/2 tsp. Salt
Recipe preparation
In the kitchen:
  • Chop the pepper into 2cm thick cubes, cut the panneer into cubes.
  • In a bowl combine all the marinade ingredients and mix the paneer gently through until fully coated and let it marinate for 1hour.
  • Soak skewers in water for 20 minutes.
  • Skewer the paneer, onion and bell-pepper.
At the barbecue:
  • Preheat grill to 180°C for 15 minutes with the lid down.
  • Place the paneer on the grill and cook for 4 minutes with the lid closed.
  • Turn the paneer using a spatula and then cook for further 4 minutes or until the paneer has reached 63°C and is well caramelized.
  • Serve hot with chutney and freshly sliced onions.