Potato and paneer kebabs
- Preparation and cooking time
- Prep:
- Cook:
- 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.
