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Garlic & Chilli Paneer Kebabs

Serves 4

Ready in 110 mins

Original paneer

  • Vegetarian

Garlicky, fiery and basted in chilli butter, these kebabs are a barbecue MUST. The paneer is scored so the clingy garlic and chilli paste gets right in, then grilled until charred and finished with lemon, parsley and toasted panko. Tip: marinate overnight if you can, then take them out of the fridge 30 minutes before cooking.

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Ingredients
Method

Ingredients

  • 400g All The Aunties Original Paneer, cut into large cubes and lightly scored
  • 1 courgette, thickly sliced
  • 1 red onion, cut into wedges and layers separated, optional
  • For the garlic & chilli paste:
    • 5–6 garlic cloves
    • 2–3 red chillies, roughly chopped
    • 2 tablespoons extra-virgin olive oil
    • ½ teaspoon red wine vinegar or apple cider vinegar
    • Salt and black pepper
    • 1 tablespoon butter, for basting
  • To finish:
    • Flat-leaf parsley, finely chopped
    • Squeeze of lemon juice
    • Toasted panko breadcrumbs, optional

Method

  1. Crush the garlic and chillies with salt into a coarse paste using a pestle and mortar or small blender. Slowly drizzle in the olive oil to form a thick, clingy paste. Stir in the vinegar and season with black pepper. It should stick to the paneer without dripping.
  2. Mix 1 tablespoon of the paste with the butter and set aside for basting.
  3. Toss the paneer gently in the remaining paste until evenly coated. Cover and chill for 1–12 hours. Remove from the fridge 20–30 minutes before cooking.
  4. Lightly season the courgette and onion, if using, with salt and a tiny drizzle of oil. Thread the paneer onto skewers, alternating with vegetables if using.
  5. Barbecue over a medium-high heat, turning every 2 minutes, for 6–8 minutes. Baste now and then with the reserved garlic-chilli butter.
  6. Finish with a good squeeze lemon juice, parsley and toasted breadcrumbs if using.
  7. Serve hot with salad or fresh bread.
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