Barbecue week: Paneer curry skewers
Come rain or shine, try these beautiful paneer skewers, impressive on the eye and sure to please your guests - even if the weather doesn’t step up to the plate.
Ingredients2 large tbsp tikka curry paste (plus more to taste)250g Greek yogurt1 tbsp chopped mint1 packet paneer approx. 230-250g (cut into 2cm cubes)1 courgette8 cherry tomatoes1 tbsp olive oilFlatbreads to serve
In a bowl, combine the tikka paste with yogurt and mint.
Add paneer and coat with yogurt marinade.
Leave in the fridge for several hours or overnight.
Using a veg peeler, peel the courgette into long strips
Thread the paneer (retaining any leftover marinade), courgette and cherry tomatoes, onto the skewers.
Cook on a hot grill for about 2 minutes on each side. Spoon over extra marinade if too dry.
Serve with flatbreads and any extra marinade.