Potato and paneer kebabs
Paneer is a mild-tasting cheese that's great for absorbing flavours. Here it's marinated in lemon juice and gunpowder spice before being grilled on skewers to make for a simple starter or light lunch
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 100ml greek yogurt
- 1lemon, juiced
- 2tsp Cooks' Ingredients Gunpowder Spice Blend
- 225g paneer, cubed
- 12baby potatoes
- 1tbsp vegetable oil
- 1carrot, grated
- ½tsp cumin seeds, toasted
- 1green chilli, finely chopped
- pinch of sugar
- small bunch fresh mint, chopped
- 1cucumber, peeled and sliced, to serve
Instructions
Step 1
Mix the yogurt in a medium bowl with 1 tbsp of lemon juice, the spice blend and a pinch of salt. Add the paneer and gently stir until it is completely coated.Step 2
Cook the potatoes in boiling salted water for 10-12 mins or until barely tender. Drain well. Thread the paneer onto long metal skewers alternating with potatoes, then put them on a baking tray lined with foil. Brush the potatoes with a little oil. Grill the skewers for 10 mins, turning halfway, until the paneer is hot and the potatoes slightly charred.Step 3
Meanwhile, mix the carrot with the remaining lemon juice, cumin, chilli, sugar and mint. Serve the kebabs with sliced cucumber and the carrot salad.