Paneer Tikka Kebabs & Rice

• Paneer(400 g)
• Greek yogurt(300 g)
• Bell pepper(2)
• Red Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Garam Masala(2 tsp)
• Paprika(2 tsp)
• Turmeric(½ tsp)
• Cumin(1 tsp)
• Lemon(1)
• Olive oil(2 tbsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Basmati Rice(250 g)
• Vegetable Broth(500 ml)
• Butter(1 tbsp)
• Coriander(15 g)

Method

1. 1

   Cut {Paneer} into large bite-size pieces. Cut {Bell pepper} and {Red Onion} into chunky skewer-size pieces. Finely grate {Garlic}, grate {Ginger}, zest and juice half of {Lemon}, and roughly chop {Fresh cilantro}.

   ~15 min

2. 2

   In a large bowl, mix {Greek yogurt}, half the {Garlic}, all of the {Ginger}, {Garam Masala}, {Paprika}, {Turmeric}, {Cumin}, {Olive oil}, half the {Salt}, the {Black pepper}, and the lemon zest and juice. Gently coat the {Paneer}, {Bell pepper}, and {Red Onion} in the marinade, then thread onto skewers.

3. 3

   Add {Basmati Rice}, {Vegetable Stock}, {Butter}, the remaining {Salt}, and a pinch of the {Turmeric} to a saucepan. Bring to a boil, cover, and cook until the rice is tender and the liquid is absorbed.

   ~15 min

4. 4

   Cook the skewers under a hot grill or in a hot grill pan for 10 minutes, turning once, until the paneer is lightly blistered and the vegetables are tender with golden edges.

   ~10 min

5. 5

   Stir together the remaining {Greek yogurt}, remaining {Garlic}, chopped {Fresh cilantro}, and the juice from the remaining half of {Lemon}. Let the rice stand, covered, for 5 minutes, then fluff.

   ~5 min

6. 6

   Pile the rice onto plates, top with the paneer skewers, and spoon over the yogurt sauce.