Serves 4
Prep time: 5 minutes
Cooking time: around 10-12 minutes
1 pack of Kickstart spice blend
4 tablespoons of coconut milk
1 clove garlic, crushed
½ red chilli, finely chopped (optional)
Zest of half a lemon
½ tsp of salt
2 x 225g packs of paneer cheese cut into chunky cubes
1 large red onion
1 large red or yellow pepper
Lemon wedges to serve
Seasonings
If using wooden skewers, soak in cold water for at least 20 minutes to stop them burning. In a shallow bowl, combine the Kickstart spice blend, coconut milk, garlic, chilli (if using), lemon zest and salt.
Dip and coat the paneer cubes lightly in the mix, cover and leave to marinate in the fridge for at least half an hour. Cut the pepper and onion into chunky bite size slices. Thread paneer pieces alternatively with the peppers and onions onto skewers.
Heat the grill, line with foil and cook the kebabs for around 8-10 minutes, turning constantly and gently for an even golden colour. Serve with green salad leaves, flatbreads, lemon wedges and mango chutney
