Prawn & Paneer Kebabs

Prawn and paneer kebabs are a delicious and flavorful dish that combines succulent prawns, vibrant peppers, and cubes of paneer cheese marinated in a spicy and tangy yogurt-based sauce. These kebabs are perfect as an appetizer or as part of a main course. The combination of spices, yogurt, and grilled ingredients creates a tantalizing flavor profile that is sure to impress. Serve these kebabs with a side of chutney or a fresh salad for a complete and satisfying meal.

INGREDIENTS:

For the spice paste:

• 5 fresh green chillies
• 3 fresh red chillies
• 2 garlic cloves
• 2.5cm/1in piece of fresh root ginger, chopped
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons vinegar
• 1 tablespoon cumin seeds
• 1 tablespoon garam masala
• Pinch of ground turmeric

Other ingredients:

• 3 tablespoons Greek-style yogurt
• 450g/1lb large prawns, peeled and deveined but tails left intact
• 1/2 red pepper, seeded and cut into chunks
• 1/2 yellow pepper, seeded and cut into chunks
• 1/2 red onion, cut into small chunks
• 100g/4oz paneer cheese, cubed
• 75ml/3fl oz vegetable oil
• 1 teaspoon mustard seeds
• 3 curry leaves
• 25g/1oz grated coconut

PREPARATION:

1. To make the spice paste, put all the ingredients in a blender or food processor and add 75ml/3fl oz water. Purée the mixture to a fine paste.
2. Transfer the spice paste to a large bowl, add the Greek-style yogurt, and mix well. Stir in the prawns, red and yellow peppers, and red onion, ensuring they are coated with the marinade. Allow the mixture to marinate in the refrigerator for 1 hour.
3. Spear the marinated prawns, peppers, and paneer cubes alternately onto bamboo or metal skewers.
4. Heat 4 tablespoons of vegetable oil in a large frying pan over medium heat. Place the kebabs in the pan and cook for about 10 minutes, turning them regularly to ensure even browning.
5. In a separate frying pan, heat the remaining vegetable oil. Add the mustard seeds and curry leaves. As the mustard seeds begin to pop, carefully pour the contents of the pan over the cooked kebabs.
6. Transfer the kebabs to serving plates, garnish with grated coconut, and serve immediately.

YIELD:

• Serves 4

SPECIAL INSTRUCTIONS:

• Soak bamboo skewers in water for at least 30 minutes before using to prevent them from burning during cooking.

TIPS:

• Adjust the spice level of the kebabs by adding more or fewer chillies to the spice paste.
• If you can’t find paneer cheese, you can substitute it with feta or a similar white cheese. Keep in mind that feta cheese tends to be saltier, so adjust the seasoning accordingly.
• Serve the prawn and paneer kebabs with a side of mint chutney or a squeeze of fresh lemon juice for added flavor.

In conclusion, prawn and paneer kebabs are a delicious and flavorful dish that combines succulent prawns, vibrant peppers, and cubes of paneer cheese marinated in a spicy and tangy yogurt-based sauce. The blend of spices, yogurt, and grilled ingredients creates a mouthwatering taste experience that is sure to satisfy your cravings. These kebabs can be enjoyed as an appetizer or as part of a main course.

The marinade made with a blend of green and red chillies, garlic, ginger, lemon juice, vinegar, cumin seeds, garam masala, and turmeric infuses the prawns, peppers, and paneer with a burst of flavor. Grilling the kebabs adds a smoky char and enhances the overall taste and texture.

Serve the prawn and paneer kebabs with a side of mint chutney or a squeeze of fresh lemon juice for an extra zing. The combination of succulent prawns, tender paneer cheese, and vibrant vegetables makes these kebabs a delightful addition to any meal. Enjoy the tantalizing flavors and textures of this dish as you savor each bite.