Mango Paneer Kebabs

Zesty Mango Paneer Kebabs are coated in a British obsession…jammy mango chutney and marinated in flurry of spices and then seductively caramelised. These kebabs have a gorgeous texture, lovely and crispy on the outside and soft on the inside, they have a sweet and savoury profile to them with a little chilli kick to let you know your taste buds are alive. They instantly bring a ray of sunshine to the table, perfectly suited as an appetiser or a vegetarian BBQ grilled star of the show.

Makes 6

3 tbs rapeseed oil
2 tbs gram flour
600g paneer, cut into 3cm cubes
Thumb of ginger, peeled and grated
6 garlic cloves, crushed
1 tsp chilli powder
2 tbs mango chutney
2 tsp ground black pepper
½ tsp ground turmeric
2 tbs tomato puree
1 tsp soy sauce
2 tablespoons chopped fresh coriander
1½ red peppers, cut into 3cm chunks
Salt

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How To Make Mango Paneer Kebabs

Heat the oil in a pan over a medium heat. When hot, add the chickpea flour and stir into the oil, reduce the heat to low and stir until the oil is absorbed and you have a paste. Don’t allow it to burn, but aim for a nutty brown colour. Allow to cool for a few minutes.
Put the chickpea flour mixture into a bowl with the paneer and all the other ingredients apart from the red pepper. Mix well and leave to marinate for an hour.
When you’re ready to cook, thread the paneer pieces alternately with the red pepper on to the skewers. Meanwhile, heat up a griddle pan or pre-heat the grill to a medium high heat. Cook the kebabs for around 8-10 minutes, turning them every couple of minutes, until they are chargrilled on each side. Serve with a sweet and sour style dipping chutney such as a tamarind chutney.

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