Alfred Prasad's paneer and red pepper skewers recipe
Incredibly quick to prepare, Alfred Prasad’s Paneer and red pepper skewers are great to prepare for a quick afternoon snack. Switch up the recipe by making it into wraps with the use of spinach leaves.
See method- Serves 4
- 20mins to prepare, 12hrs to marinade and 30mins to cook
- 128 calories / serving
Ingredients
- 300g (10oz) paneer
- 2 tbsp Greek yoghurt
- ½ tsp ground turmeric
- ½ tsp paprika
- 1 tsp fresh ginger, finely chopped
- 1 tsp garlic paste
- 1 tsp garam masala
- 1 tbsp cumin seeds
- 1 red onion, finely sliced
- 1 red pepper, diced
- 1 pinch salt
- 2 tsp olive oil
To serve
- ½ lemon, juice only
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Shop ingredientsEach serving contains
- Energy
- 535kJ 128.0kcal
- Fat
- 6g
- Saturates
- 3g
- Salt
- 0.8g
- Sugars
- 6g
of the Reference intake
Carbohydrate 6.8gProtein 11.0gFibre 1.3g
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- Slice the block of paneer into small cubes. Trivia time; paneer is the most popular form of cheese in Indian dishes and is the only cheese from Asia that can be compared to other western dishes in texture.
- To start the marinade, ask your helper to whisk together the yogurt, ginger and garlic paste, garam masala, salt, turmeric, paprika and cumin.
- Into a clean bowl, allow your helper to combine the yogurt marinade with the paneer, peppers and onions. Add 2 tps of olive oil and stir gently.
- Cover and place into the fridge to marinate for a minimum of 30 mins or for even more flavour, a maximum of 12 hrs.
- In the following order; onion, paneer, pepper, and paneer again, ask your helper to piece them onto skewers.
- Place the skewers under a hot grill to cook until golden around the edges. Serve whilst hot and garnish with lemon juice.
- See more Vegetarian recipes
