I am loving a skewer right now – no idea why but my children think they are the best and I can pretty much shove anything on and it will be eaten!
I became obsessed with paneer when I tried it tandoor style from my favourite Indian. The outside goes a bit crispy and charred whilst the centre is soft. Give it a go it’s super tasty.
1 Make sure you don’t over cook or the chicken will dry out
2 serve with flatbreads, tortillas, salsa and salad
500g chicken breasts cut in to strips
2 Teaspoons smoked paprika
1 teaspoon salt
3 tablespoons Pomegranate Molasses
1 tablespoon of tomato purée
2 tablespoon sesame oil
4 cloves of crushed garlic
1 pack paneer
1 punnet cherry tomatoes
Preheat oven to 180 degrees centigrade
Cut your chicken into strips or buy them as mini fillets
Place them in a bowl.
Cut the paneer into cubes the size of a dice. Add to the chickens
Add all other ingredients and then Schmush – yes I said Schmusch it around! Until everything is covered
Take a piece of paneer then a tomato then the chicken, skewering it length ways through, then add another piece of paneer and another tomato
Place in a roasting dish so the wooden skewer is resting on either side like a fussball table!
Repeat until all skewers are filled.
Place in the oven for 20 – 25 mins