Ingredients (makes 6 skewers)

• 300g paneer, cut into 2.5cm cubes
• 1 large onion, peeled and cut into 2.5cm cubes
• 1 green and 1 red pepper, cored and cut into 2.5cm cubes
• Vegetable oil, for greasing
• 6 wooden skewers, soaked in water for 1 hour
• 2 tbsp melted butter
• Chaat masala, to sprinkle

For the marinade

• 125ml Greek-style yoghurt
• 5g fresh ginger, peeled
• 10g garlic (approximately 3 large cloves), peeled
• Salt, to taste
• ¼ - ½ tsp chilli powder, or to taste
• 1 tsp garam masala
• 2 tbsp lemon juice, or to taste
• 2 tbsp vegetable oil
• 1 tbsp gram flour
• 1 tsp cumin powder
• Seeds of 6 cardamom pods, powdered with a pestle and mortar

Method

Purée all the marinade ingredients until smooth, then place in a non-metallic bowl. Add the paneer and vegetables and allow them to soak up the flavours for 30 – 40 minutes or longer in the fridge.

Thread the vegetables and paneer alternatively onto the skewers. Grill for 7 minutes on a hot barbecue, drizzle over the melted butter, turn and cook for another 2-4 minutes or until charred at the edges.

(Alternatively cook in an oven preheated to 200 C/ 400 F / gars mark 6 for 8-10 minutes, turning halfway). Sprinkle the skewers liberally with chaat masala and serve with bread.