A plate of paneer skewers with cucumber and carrot salad next to a board of more skewers

Potato and paneer kebabs

Name: Potato and paneer kebabs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 100ml greek yogurt; 1 lemon, juiced; 2 tsp Cooks' Ingredients Gunpowder Spice Blend; 225g paneer, cubed; 12 baby potatoes; 1 tbsp vegetable oil; 1 carrot, grated; ½ tsp cumin seeds, toasted; 1 green chilli, finely chopped; pinch of sugar; small bunch fresh mint, chopped; 1 cucumber, peeled and sliced, to serve

Preparation and cooking time
- Prep:10 mins
- Cook:25 mins
Easy
Serves 2

Ingredients

100ml greek yogurt
1 lemon, juiced
2 tsp Cooks' Ingredients Gunpowder Spice Blend
225g paneer, cubed
12 baby potatoes
1 tbsp vegetable oil
1 carrot, grated
½ tsp cumin seeds, toasted
1 green chilli, finely chopped
pinch of sugar
small bunch fresh mint, chopped
1 cucumber, peeled and sliced, to serve

Method

STEP 1
Mix the yogurt in a medium bowl with 1 tbsp of lemon juice, the spice blend and a pinch of salt. Add the paneer and gently stir until it is completely coated.
STEP 2
Cook the potatoes in boiling salted water for 10-12 mins or until barely tender. Drain well. Thread the paneer onto long metal skewers alternating with potatoes, then put them on a baking tray lined with foil. Brush the potatoes with a little oil. Grill the skewers for 10 mins, turning halfway, until the paneer is hot and the potatoes slightly charred.
STEP 3
Meanwhile, mix the carrot with the remaining lemon juice, cumin, chilli, sugar and mint. Serve the kebabs with sliced cucumber and the carrot salad.