Paneer Tikka Skewers

• Paneer(500 g)
• Greek yogurt(300 g)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Lemon(1)
• Garam Masala(2 tsp)
• Paprika(2 tsp)
• Turmeric(½ tsp)
• Cumin(1 tsp)
• Salt(1½ tsp)
• Olive oil(1 tbsp)
• Bell pepper(2)
• Red Onion(1)
• Basmati Rice(280 g)
• Butter(20 g)
• Fresh mint(2 tbsp)
• Coriander(2 tbsp)
• Black pepper(½ tsp)

Method

1. 1

   Heat the oven to 220°C. If using wooden skewers, soak them in water while you prep the ingredients.

   ~2 min

2. 2

   Cut {Paneer} into large bite-size pieces. Cut {Bell pepper} and {Red Onion} into chunky pieces sized to thread onto skewers.

   ~6 min

3. 3

   In a large bowl, mix {Greek yogurt}, finely grated {Garlic}, {Ginger}, the zest and juice of half the {Lemon}, {Garam Masala}, {Paprika}, {Turmeric}, {Cumin}, {Salt}, and {Olive oil}. Add the paneer, peppers, and onion, then toss until everything is well coated.

   ~10 min

4. 4

   Thread the marinated paneer, peppers, and onion onto skewers. Spread the skewers on a lined tray and roast for 18 minutes, turning once halfway, until the paneer is golden at the edges and the vegetables are tender.

   ~18 min

5. 5

   Meanwhile, rinse {Basmati Rice}. Add it to a saucepan with {Butter}, a pinch of salt, and 560ml water. Bring to a boil, cover, and cook on low for 12 minutes. Rest off the heat for 5 minutes, then fluff.

   ~17 min

6. 6

   Stir together {Greek yogurt}, finely chopped {Fresh mint}, the juice from the remaining half of the {Lemon}, and {Black pepper}. Serve the rice on plates, top with the skewers, and spoon over the yogurt drizzle. Finish with {Fresh cilantro}.

   ~7 min