Name: Indian paneer skewers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 4 courgettes; 2 x 225g blocks paneer each cut into 16 cubes; 1 small red pepper deseeded and chopped into large chunks; 1 small red onion chopped into large chunks; 2 tsp curry powder; 5 tbsp olive oil; 3 tbsp lemon juice; 2 garlic cloves crushed; 2cm piece ginger finely grated; cooked rice or naan and mango chutney, to serve

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Indian paneer skewers

Indian paneer skewers

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 5 out of 5.2 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

4 courgettes
2 x 225g blocks paneer

each cut into 16 cubes
1 small red pepper

deseeded and chopped into large chunks
1 small red onion

chopped into large chunks
2 tsp curry powder
5 tbsp olive oil
3 tbsp lemon juice
2 garlic cloves

crushed
2cm piece ginger

finely grated
cooked rice

or naan and mango chutney, to serve

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Nutrition: per serving

kcal557
fat46g
saturates22g
carbs8g
sugars6g
fibre3g
protein29g
salt0.1g

Method

step 1

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

Thread the thick slices of courgette onto skewers, along with the paneer, red pepper 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.
step 3

Heat a large griddle pan, drizzle the thinly sliced courgette with the remaining oil and cook for 1-2 mins on each side until charred. Set aside to cool, then chill for tomorrow.
step 4

Put the prepared skewers on the griddle and cook for about 2 mins on each side, or until tender. Serve with rice or naan and mango chutney.

Recipe from Good Food magazine, August 2014

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A star rating of 5 out of 5.2 ratings

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