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.

Top tips

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

Wooden skewers

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

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