FIRE it UP!
Nothing beats a barbecue in the sunshine with friends, so fire up the grill and feast on our deliciously different mains and sumptuous sides for hot days and balmy evenings
Mango chutney-glazed paneer & vegetable kebabs
If you’ve not tried paneer, a firm Indian cheese, you’re in for a treat. Instead of melting, it goes crisp and chewy in the high heat, making it a great option for vegetarians and meat-lovers alike.
SERVES 6 PREP 30min, plus soaking COOK about 15min
FOR THE CORIANDER DIP
• 2 green chillies, deseeded and chopped
• 1 small garlic clove, crushed
• 30g coriander, roughly chopped
• 200g Greek-style yogurt
FOR THE KEBABS
• 2tbsp vegetable oil
• 11/2tsp garam masala
• 2 x 226g blocks paneer, each cut into 12 pieces
• 2 mixed colour peppers, deseeded and cut into 2.5cm chunks
• 1 courgette, halved lengthways and cut into 2.5cm chunks
• 4 spring onions, cut into 2.5cm pieces
• 3tbsp smooth mango chutney
• 1tsp nigella seeds, optional
YOU WILL ALSO NEED
• 6 metal skewers or wooden skewers, soaked in water for 30min 1 First, make the dip. In the small bowl of
a food processor, whizz the chillies, garlic and coriander with 50g of the yogurt until smooth. Scrape into a serving bowl and mix in the remaining yogurt and some salt. Cover and chill until needed.
2 For the kebabs, mix the oil and garam masala with a generous pinch of salt in a large bowl. Mix through the paneer, peppers, courgette and spring onions until they are well coated. Thread on to skewers, alternating the paneer and vegetables.
3 Barbecue/grill the skewers over/under medium-high heat for 10-12min, turning often, until lightly charred. Mix the mango chutney with the nigella seeds, if using, and stir in a drop of hot water to loosen. Brush all over the skewers and cook for a further 2-3min, until caramelised. Serve with the dip alongside.
GET AHEAD Make the dip up to a day ahead – cover and store in the fridge until needed.