Name: Chilli paneer skewers
Total time: 30 min
Yield: 6
Cuisine: Indian
Ingredients: 2 x 200g blocks paneer cut into 2cm squares; 1 red pepper cut into 2cm squares; 1 green pepper cut into 2cm squares; mango chutney or mango pickle to serve (optional); flatbreads, naans or wild rice salad to serve; 1 tbsp tomato purée; 100g coconut yogurt or natural yogurt; ½ lemon juiced; 2-3 tsp kashmiri chilli powder; 3 tsp ground cumin; ½ cucumber; 200g coconut yogurt; ½ tsp runny honey; handful of mint leaves finely chopped; small handful of toasted coconut flakes plus extra to serve; 2 firm but ripe mangoes; 1 small red onion finely sliced; 1 long thin red chillies finely sliced; 1 lime juiced; handful of mint leaves chopped

A round flatbread topped with bbq paneer skewers on a wooden board with a blue background

2 x 200g blocks paneer
cut into 2cm squares
1 red pepper
cut into 2cm squares
1 green pepper
cut into 2cm squares
mango chutney or mango pickle
to serve (optional)
flatbreads, naans or wild rice salad
to serve

MARINADE

1 tbsp tomato purée
100g coconut yogurt or natural yogurt
½ lemon
juiced
2-3 tsp kashmiri chilli powder
3 tsp ground cumin

RAITA

½ cucumber
200g coconut yogurt
½ tsp runny honey
handful of mint leaves
finely chopped
small handful of toasted coconut flakes
plus extra to serve

SALAD

2 firm but ripe mangoes
1 small red onion
finely sliced
1 long thin red chillies
finely sliced
1 lime
juiced
handful of mint leaves
chopped

Method

step 1
Whisk together the marinade ingredients in a bowl with some seasoning. Add the paneer, and chill for at least 1 hour to marinate, or longer if you have time.
step 2
Coarsely grate the cucumber with a box grater, then scrape into a sieve over a bowl. Toss with a pinch of salt, and leave to drain for 10 minutes. Squeeze out any remaining water then mix with the remaining raita ingredients.
step 3
Peel the mangoes with a vegetable peeler, then slice into thin cross sections, then into thin strips or use a julienne peeler. Toss into a bowl with the remaining salad ingredients, except the mint, and leave at room temperature for up to an hour before serving. Fold in the mint to serve.
step 4
Light a BBQ and let the flames die down about an hour before you want to cook on it, or heat a griddle to high. Thread the marinated paneer and peppers onto metal skewers. Barbecue or grill for 8-10 minutes, turning every few minutes, until the paneer is golden and charred, and the pepper is tender. Lightly oil the bars of the grill if you find the paneer is sticking and use a metal fish slice to flip them. Serve the skewers with the salad, raita and flatbreads or a rice salad alongside, if you like. Serve with more coconut and mint leaves.