No vegetarian at your next barbecue needs to feel left out when you serve up these kebabs to them.
Ingredients
300grams Paneer Cheese Cut Into Chunks
3 Tablespoons Tikka Paste
500grams Yogurt
2 Teaspoon Cumin Seeds
Thumb Size Piece Of Fresh Ginger Peeled And Finely Grated
250gram Small New Potatoes
3 Red Onions Peeled Sliced Into Wedges Through The Root
2 Red Peppers Deseeded And Cut Into Chunks
5 Tablespoon Mango Chutney
1 Small Pack Mint Leaves
250grams Salad Leaves
12 Chapattis
Instructions
1. In a shallow baking dish soak 12 wooden skewers in water for 30 minutes. Whilst the skewers are soaking you can now make the marinade for the kebabs. In a bowl mix together the Tikka paste, 250grams of yogurt, the cumin seeds, grated ginger and season with some salt and pepper. Now set to one side (it is best to keep it in the refrigerator whilst you are preparing the rest of the ingredients to make the kebabs).
2. Next take the small new potatoes and place in a pan of boiling salted water and cook for 7 minutes. Then drain well and allow to cool before then adding these and the cheese to the marinade you made earlier. Make sure that you stir these ingredients around in the marinade well to ensure that they are fully coated in it. Then cover the bowl before then placing back in the refrigerator for at least 2 hours.
3. To assemble the kebabs you simply alternately thread pieces of the marinated cheese andpotatoes on to the skewers along with the onions and peppers. Place on a tray and cover until the barbecue has heated up sufficiently.
4. Cook the kebabs on the barbecue whose grill has been lightly oiled for 10 to 15 minutes,making sure you turn them over occasionally to prevent them from burning, plus also to make sure that they are cooked right through.
5. Whilst the kebabs are on the barbecue prepare the dip and salad, which you will serve withthem. To make the dip stir the mango chutney into the other 250grams of yogurt, and to make the salad combine the salad leaves with the mint leaves.
6. A few minutes before you are going to remove the kebabs from the barbecue place the chapattis on it to warm do. Do a few at the time. Then take the kebabs and place them on plates with the chapattis, salad and mango yogurt dip and serve to your guests.
