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BBQ Chilli Paneer Skewers

Serves 4

Ready in 50 mins

Cumin Chilli & Turmeric paneer

  • Vegetarian

Sticky, smoky, charred at the edges and SO gooood. Paneer, peppers and red onion soak up a glossy soy, honey and chilli glaze, then go straight onto the barbecue. Tip: marinate for 30 minutes MAX, as the vinegar can make the paneer wet if you leave it too long.

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Ingredients
Method

Ingredients

  • 400g Cumin, Chilli & Turmeric Paneer, cut into large cubes
  • 1 red pepper, cut into chunks
  • 1 green pepper, cut into chunks
  • 1 red onion, cut into wedges
  • Oil, for brushing
  • For the marinade/glaze:
    • 2 tablespoons soy sauce
    • 1½ tablespoons tomato ketchup
    • 1½ tablespoons hot sauce or Sriracha
    • 1 tablespoon honey
    • 1 tablespoon white wine vinegar or apple cider vinegar
    • 1 tablespoon ginger-garlic paste
    • 1 green chilli, finely chopped
    • ½ teaspoon black pepper
    • 1 tablespoon cornflour
    • 1 tablespoon neutral oil
    • Pinch of salt, if needed
  • To finish:
    • Spring onions, finely sliced
    • Fresh coriander
    • Sesame seeds, optional
    • Lime or lemon wedges

Method

  1. Mix the soy sauce, ketchup, hot sauce, honey, vinegar, ginger-garlic paste, green chilli, black pepper, cornflour and oil into a thick, glossy marinade.
  2. Toss the paneer, peppers and onion through the marinade and leave for 20–30 minutes. Don’t leave this one too long, as the salt and vinegar can make the paneer wet.
  3. Thread the paneer and vegetables onto skewers.
  4. Barbecue over a medium-high heat for 6–8 minutes, turning gently, until the paneer is charred and the vegetables are softened at the edges. Brush with any leftover marinade in the first few minutes only, then let the paneer char and set.
  5. Finish with spring onions, coriander, sesame seeds and lime.
  6. Enjoy hot off the barbecue – so gooooood!!
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