Spiced grilled lamb skewers
These lamb skewers are marinated in Indian flavours of garam masala, cumin, ginger and garlic, then barbecued until lightly charred
Herby paneer parcels
Serves 8
Easy
Prep:
Cook:
plus at least 1 hr marinating
Indian paneer cheese is wrapped up with a tangy paste of coriander and mint and quickly cooked on the barbecue or griddle pan
Skip to ingredients
- 2 x 225g blocks of paneer
- ½ small red onionfinely chopped
- 25g butter
- 1 tsp chaat masala(see tip)
For the green herb paste
- 85g corianderleaves and stalks
- 25g mintleaves
- 1 fat garlic clove
- small piece gingerpeeled
- ½ - 1 small hot green chilli(we used an Indian finger chilli), deseeded (optional)
- 1 tbsp lemon juice
- 1 tbsp vegetable oil
- 1 tsp garam masala
- 2 tbsp double cream
- 3 tbsp thick Greek yogurt
- ½ tsp ajwain seeds(optional - see tip)
Nutrition: per serving
- kcal291
- fat25g
- saturates15g
- carbs3g
- sugars2g
- fibre0g
- protein14g
- salt0.1g
Method
step 1
To make the herb paste, wash your herbs really well, including the coriander stalks. Squeeze lightly to get rid of excess water. Tip into a food processor or blender along with the garlic, ginger, chilli (if using), lemon juice, oil, garam masala and 1 tsp salt. Whizz until quite fine and smooth. Stir in the double cream, yogurt and ajwain seeds, if using. Taste and adjust any spices or seasoning to taste.
step 2
Cut each block of paneer into 4 pieces. Pierce the paneer all over with a skewer to allow some of the paste to sink inside. Coat the paneer in the herby paste, then cover and leave to marinate in the fridge for at least 1 hr, or as long as possible.
step 3
When ready to cook, heat a griddle pan or grill. Prepare 2 sheets of foil and place 4 pieces of the paneer on each. Sprinkle over the onion and top with a generous knob of butter. Bring the foil together to make a parcel that encompasses the cheese completely. Place straight on your hot grill or griddle pan for 8-10 mins or until the paneer is hot through and steamy. Ideally there will be a little charring coming through at the bottom – you will need to open the parcel and peek to check this. Sprinkle over the chaat masala and serve hot, still wrapped in the foil or on a plate.
