Ingredients
ANJUM ANAND’S GRILLED TANDOORI PANEER SKEWERS
For an Indian take on the traditional western barbeque, Anjum loves these tasty tandoori Clawsons Paneer skewers for a light, vegetarian, grilled dish.
Anjum suggests how to serve: “I often serve these as an appetiser with a tangy herb chutney, but they are also delicious just as they are with a slice of lemon.”
Makes 4 large skewers or 12 small ones
Ingredients
1 packet of Clawson Paneer cheese cubes into 11/4” cubes
1 red pepper, cut into 11/4” cubes
1 small red onion, cut into 11/4” squares
2 tbs. butter (optional), melted
Tandoori Marinade
3 rounded tbs. rounded yoghurt
2 tbs. vegetable oil
3½ tsp. lemon juice
1 well rounded tsp. garam masala
½ tsp. chilli powder
¾ tsp. paprika (for colour)
Salt to taste
1 tsp. cumin powder
1 tsp. garlic paste
2 tsp. ginger paste
Method
Boil the paneer in plenty of water on a low flame for 20 minutes.
Stir together all the ingredients for the marinade. Taste and adjust the seasoning, over season slightly. At this point it will taste very strong as everything is raw but also remember you will only have a little coating to the mild paneer.
Place the paneer and vegetables in the in the marinade; mix well to make sure each piece is well coated. Cover and marinate for 3-4 hours or overnight in the fridge. Take out of the fridge 30 mins before cooking.
Heat your oven to its highest setting. Skewer the paneer onto wooden skewers, dividing each with a piece of onion and pepper. For a light meal, I place 3 paneer on each, for a pre-dinner appetizer, I place just one of each.
Place the skewers on an oiled grill that and place on the upper shelf of the oven. Cook for 10-15 minutes, turning every 4-5 minutes or until lightly charred on the edges.
Baste with butter, if using and serve as they are, with a green herb chutney or with a salad on the side.
SEE THE VIDEO HERE:
http://www.youtube.com/user/ClawsonPaneer#p/u/3/-CIgWhHI_YE