Paneer tikka skewers with peppers and onion

Ingredients

For 1 serving

• Paneer75 g
• Nonfat Greek yogurt45 g
• Bell peppers75 g
• Onion30 g
• Garam masala1.5 teaspoons
• Lemon juiceto taste
• Saltto taste

Contains: lactose,

In season: June – September

Method

1. In a bowl, mix the Greek yoghurt with the garam masala, lemon juice and a pinch of salt.
2. Cut the paneer into roughly 2.5 cm cubes, add to the marinade, stir gently and leave for 10 minutes.
3. Meanwhile heat the oven grill to 220 °C. Wash the peppers, remove seeds and membranes and cut into roughly 3 cm squares; peel the onion, quarter it and separate the layers.
4. Thread the paneer onto skewers, alternating with pepper and onion, and lay them on a lined baking tray.
5. Grill for 8–10 minutes, turning halfway, until the paneer is golden with a few charred spots and the vegetables have softened.