2 x 226g packets of paneer cheese
250g Greek yogurt
2-4 tbs tandoori paste each brand varies in strength
1 tsp sea salt
½ tsp freshly ground black pepper
1 tbs light oil
¼ red cabbage finely sliced
Juice 1 lemon
½ tsp sea salt
4-6 BFree Naan Breads
Extra Greek yogurt
Fresh soft herbs, coriander, mint
½ cucumber de seeded and diced
Sliced chilli (optional)
In a medium bowl add the yogurt, tandoori spice paste, salt and pepper, stir to combine.
Chop the paneer into approx. 1 inch cubes and add these to the yogurt mix, stir gentle to combine and set aside.
Pre heat the oven to 180C fan, line a baking tray
Divide the Paneer onto 4-6 skewers and place on the baking tray, drizzle with the oil and place in the pre heated oven for approx 40 minutes. Turn the skewers once or twice.
Whilst the paneer is cooking, add the finely sliced red cabbage, lemon, and salt to a bowl and stir to combine, set aside.
Prep your other accompaniments; herbs, lime wedges, mango chutney, cucumber, and warm the naan as per packet instructions. Keep them warm by wrapping in foil and placing in a warm oven.
Serve the naan and skewers on a platter along with the serving suggestions, and tuck in!