May 24, 2012 - 13:56 BST hellomagazine.com Paneer is a soft indian cheese that lends itself well to spices - and even better to the barbecue GALLERY 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.