Name: Achaari paneer shashlik (skewers)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Serves 6
Ingredients: 800g paneer, cut into 5cm cubes; 2 red onions, cut into 5cm pieces; 1 red pepper, cut into 5cm pieces; 1 green pepper, cut into 5cm pieces; 1 tbsp ginger-garlic paste; Juice 1 lime; Ghee, melted, to serve; Finely chopped coriander to serve; Lemon juice to serve; Chaat masala to serve; 75ml mustard oil; 2 tbsp panch phoran (see Know-how); 1 tsp kasoori methi (dried fenugreek leaves); 1 tbsp garam masala; 1 tbsp ground cumin; •1 tbsp ground turmeric; 1 tbsp kashmiri chilli powder (see Know-how); 1 tbsp ground ginger; ½ tsp black salt (optional); 1½ tbsp amchoor (dried mango powder); 2 tbsp gram flour, toasted in a dry pan until fragrant; 1 tbsp cashew butter; 75g double cream; 100g greek-style yogurt; Handful coriander stalks, finely chopped; Metal skewers (or wooden skewers soaked in water for 30 min); Barbecue

Achaari paneer shashlik (skewers)

These incredible paneer and pepper skewers will be the breakout star of your next barbecue. Chef Aktar Islam shows you how to transform vegetarian kebabs into something special, with an achaari and yogurt marinade. Authentic flavours: “Achaar is the Indian word for pickle, and achaari-style dishes are made using a similar pickle-spice blend and a yogurty marinade to carry all that flavour,” says Aktar. “These paneer skewers are simple to put together and they get that wonderful charred flavour over the fire.” Make ahead: You can prepare the skewers up to 24 hours in advance and keep them covered in the fridge. Aktar’s BBQ hack: Marinades can stick the food to the grill. To counter this, Aktar wraps root veg in foil (carrots, a halved celeriac, whatever’s past its best in the fridge) to create two raised platforms to suspend skewers between. By doing this, you can easily turn the food without worrying about it sticking. Browse more brilliant vegetarian barbecue recipes.

Gluten-freeVegetarian

Serves6

Hands-on25 min

Oven15 min

DifficultyEasy

Ingredients

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Method

In a large bowl, massage the paneer, onions and peppers with the ginger-garlic paste, lime juice and a big pinch of salt. Set aside.

For the marinade, heat the mustard oil in a small pan until smoking. Set aside to cool for a minute, then add the panch phoran. Leave to cool.

Put the rest of the marinade ingredients in a bowl, then pour the cool oil into the bowl through a fine sieve (discard the solids). Mix well, then season with salt.

Light the barbecue and wait until it’s hot/the coals glow white. Coat the paneer and vegetables with the marinade, then thread onto skewers and put on the hot barbecue. Cook for 8-12 minutes (depending on the heat of the barbecue), turning often, until the vegetables are soft and the paneer is crisp and blistered.

Serve with a drizzle of ghee, a sprinkle of chopped coriander, lemon juice and chaat masala.

Per serving (Serves 6)

Calories

636kcals

Fat

47g (23g saturated)

Protein

39g

Carbohydrates

12g (7.7g sugars)

Fibre

2.2g