Paneer and Red Pepper Skewers

Recipe by Joe Boiling
Serves 2-3
Oven temp. 450 ℃
  • 280g Paneer, diced
  • 100g Yoghurt
  • 1 Tsp Garam Masala
  • 1 Tbsp Cumin Seeds
  • 1/2 Tsp Turmeric
  • 1/2 Tsp Smoked Paprika
  • Pinch of salt
  • 1/2 Thumb of Ginger, peeled and finely chopped
  • 1 Clove Garlic, crushed
  • 30ml Olive Oil
  • 1 Red Pepper, cut into 1cm chunks
  • 1 Large Red Onion, cut into 1cm chunks
  • For the lemon oil;
  • 1 Lemon, juiced
  • 1/2 Tsp Caster Sugar
  • 50ml Olive Oil
  • Paneer is a beautiful cheese when combined with high-temperature cooking environments such as a Tandoor…or in this case, a Roccbox! These super easy skewers are great as they are or try taking the paneer and vegetables off the skewers and rolling them up in a Chapatti.

    Mix the yogurt with the spices, salt, ginger, garlic and add the paneer.

    Toss the pepper and red onion with the olive oil and add them to the yoghurt and paneer mix gently fold around to coat evenly.

    Leave to marinade for at least 30 mins and up to 12 hours.

    To make the lemon oil, combine the lemon juice and sugar before whisking in the oil.

    When it’s time to build the skewers, slide the ingredients on ensuring all paneer has vegetables either side (this will help keep it on the skewers!).

    Heat a grill pan with a little oil in Roccbox until hot and carefully add the skewers.

    Cook for around 4 minutes until the paneer begins to brown on the edges and the pepper and onions start to soften.

    Remove the skewers to a serving plate and drizzle with the lemon oil to finish.

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