Ingredients

  • 200g paneer

  • 3 tbsp natural yogurt

  • ½ lemon juice​

  • 2 cloves garlic - finely minced

  • ¼ inch ginger - finely minced

  • 1 teaspoon minced green/red chilli

  • ½ teaspoon chilli powder

  • ¼ tsp ground turmeric

  • 3 courgettes

  • 2 tablespoons Orange Zest & Coriander seed chilli jam

  • 1 tablespoon chopped mint leaves

  • 1 tablespoon chopped coriander leaves

  • 2 tsp oil of your choice - e.g. rapeseed or olive oil

  • 5g fresh mint leaves, to serve

Method

  1. Cube the paneer into small pieces. 

  2. Mix together 1 tablespoon yogurt, lemon juice, minced chilli,ginger and garlic, chilli jam, chopped mint, chopped coriander and turmeric with some seasoning. Coat the paneer well in the yogurt sauce and leave to marinate for 1 hr (or for up to 24 hrs).

  3. Using a peeler, create thin ribbons of courgette. Brush with oil and season with salt.

  4. Concertina the courgettes and alternate with the marinated paneer cubes on a skewer.

  5. Barbecue the skewer for 8-12 mins, brushing often with the remaining yogurt sauce and turning until charred. (Alternatively, grill or griddle the paneer for 5-8 mins each side.)

  6. Drizzle with the remaining 2 tablespoon yogurt and scatter with mint leaves to serve.