Paneer Tikka

Method

Cut the paneer into 2cm cubes and pat dry with kitchen paper. Mix the yoghurt, ginger-garlic paste, green chilli, lemon juice, spices and salt in a bowl, then coat the paneer cubes thoroughly and marinate for at least 30 minutes. Cut the onion and pepper into chunks of similar size to the paneer. Thread the paneer, onion and pepper alternately onto metal or soaked wooden skewers. Brush with oil and cook under a preheated grill or in a very hot oven at 200°C for 12-15 minutes, turning halfway through, until the paneer is lightly charred at the edges. Serve hot, garnished with fresh coriander and accompanied by lemon wedges.