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Mango & Ginger Panner Kebabs

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Mango & Ginger Panner Kebabs

These marinated paneer kebabs deliver a warm and gentle spice with plenty of fruity flavour and they offer a fabulous upgrade to basic vegetable skewers. Cook these colourful kebabs on the BBQ or under the grill for an easy summer meal.

Ingredients
  

  • Ingredients makes 6 kebabs
  • 250 g Paneer cheese
  • 3 tbsp Greek yoghurt
  • 3 tbsp Lust Mango and Ginger Chutney
  • 1/4 tsp salt
  • 1/4 tsp Turmeric powder
  • 1/ tsp Black pepper
  • 1/8 tsp Hot chilli powder
  • 2 tsp Groundnut oil or other flavourless oil
  • 1 Red pepper
  • 1 Yellow pepper

Instructions
 

  • Put the mango and ginger chutney into a bowl along with the yoghurt and use a handheld immersion blender to blitz briefly to break down the chunks of fruit
  • Stir in the salt, pepper, turmeric, chilli powder and 1 tsp oil
  • Cut the paneer into 18 chunks and stir into the marinade. Cover and chill for at least 1 hour, but up to 24 hours is fine
  • Remove the paneer then chop each pepper into 12 pieces and stir through the remaining marinade to coat
  • Thread a piece of paneer onto a kebab stick followed by a chunk of red pepper and a chunk of yellow pepper. Repeat, then finish the kebab by sliding a third piece of paneer onto the end of the stick. Make 5 more kebabs in the same way
  • If cooking on a BBQ, use the final tsp of oil to grease the grill and if cooking under the oven-grill line a baking sheet with foil and brush with oil
  • Cook the kebabs for around 10 minutes, turning occasionally until beginning to char
  • Serving Suggestions
  • Serve on a large platter with some fresh salad leaves underneath and lemon wedges for squeezing over the kebabs. A pot of mango and ginger chutney can also be served alongside.

Notes

Expert Tips
• If using metal skewers remember that they will be hot once the kebabs are cooked. Use oven gloves to transfer them to serving plates
• If using wooden skewers these need to be soaked in water for an hour before cooking to avoid them burning on/ under the grill
• Leave out the chilli powder for a fruity paneer kebab without the boost of spice
• Leftovers can be stored in the fridge and eaten cold the next day

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