Paneer Tikka Skewers

Serves: 2

Cost Cutting Eco Friendly Gluten Free‏

Know your nutrients

Calories

746 -

Fat

59.4g -

Saturates

31.6g -

Sugars

14.7g -

Salt

1.8g -

Protein

36g -

Carbs

17.2g -

Fibre

5g -

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Teaming up with Red Tractor, the UK’s largest, not for profit, farm and food standards scheme Lisa Faulkner has created a series of delicious BBQ recipes that should inspire people to get grilling

Ingredients
Method

Ingredients:

2 large tbsp tikka paste

250g natural Greek yoghurt

handful fresh coriander, chopped

1 tbsp chopped mint leaves

250g paneer

1 courgette

8 cherry tomatoes

1 tbsp olive oil

method:

Soak some wooden skewers in warm water for an hour or so (or you can use metal skewers).
Mix the tikka paste with the yogurt and the herbs in a large bowl. Cut the paneer into cubes and mix into the yogurt marinade. Cover and leave in the fridge overnight or for at least a few hours.
Heat the BBQ until it is good and hot.
With a vegetable peeler slice the courgette into long strips and toss with the cherry tomatoes in the oil. Thread the paneer (keeping any leftover marinade in a bowl for serving), courgette and cherry tomatoes onto the skewers. Repeat.
Cook on the BBQ for approx 2 mins each side spooning over a little extra yogurt sauce if you want or serve with flat breads and a dollop of any leftover marinade.

Print Recipe www.redtractor.org.uk/