Alfred Prasad's paneer and red pepper skewers recipe

  • Serves 4
  • 20mins to prepare, 12hrs to marinade and 30mins to cook
  • 128 calories / serving
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Incredibly quick to prepare, Alfred Prasad’s Paneer and red pepper skewers are great to prepare for a quick afternoon snack. Switch up the recipe by making it into wraps with the use of spinach leaves.

Slice the block of paneer into small cubes. Trivia time; paneer is the most popular form of cheese in Indian dishes and is the only cheese from Asia that can be compared to other western dishes in texture.

To start the marinade, ask your helper to whisk together the yogurt, ginger and garlic paste, garam masala, salt, turmeric, paprika and cumin.

Into a clean bowl, allow your helper to combine the yogurt marinade with the paneer, peppers and onions. Add 2 teaspoons of olive oil and stir gently.

Cover and place into the fridge to marinate for a minimum of 30 minutes or for even more flavour, a maximum of 12 hours.

In the following order; onion, paneer, pepper, and paneer again, ask your helper to piece them onto skewers.

Place the skewers under a hot grill to cook until golden around the edges. Serve whilst hot and garnish with lemon juice.

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  • Ingredients

  • 300g (10oz) paneer
  • 2tbsp Greek yoghurt
  • ½tsp ground turmeric
  • ½tsp paprika
  • 1tsp fresh ginger, finely chopped
  • 1tsp garlic paste
  • 1tsp garam masala
  • 1tbsp cumin seeds
  • 1 red onion, finely sliced
  • 1 red pepper, diced
  • 1 pinch salt
  • 2tsp olive oil
  • To serve

  • ½ lemon, juice only
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  • Energy 535kj 128kcal 6%
  • Fat 6.1g 9%
  • Saturates 2.5g 13%
  • Sugars 6.1g 7%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 6.8g Protein 11g Fibre 1.3g


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