Red Pepper & Mango Paneer Kebabs
Paneer is a mild Indian cheese, similar in texture to halloumi, but without the saltiness. It has an extremely high melting point, which means you can grill and heat it without it melting, making it perfect for kebabs and barbecues! We've served these with a mango chutney dressing, toasted rice and salad.
Ingredients for 2 people
You'll also need
Butter, Olive oil, Pepper, Salt (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Soak the skewers in water
Cut the paneer up into cubes (you will need 12 pieces per person)
Deseed the peppers (scrape the seeds and pith out with a teaspoon) and cut into small bite-size pieces (approx. 12 per person)
Heat a pot (with a matching lid) over a high heat, once hot, add the dry rice, & cook for 4-7 min or until starting to pop & turn a light brown colour (this toasts it)
Once toasted, add 150ml [300ml] water & bring to the boil
Once boiling, reduce the heat to very low, cook covered for 10-15 min or until the water has absorbed & the rice is cooked
Meanwhile, thread the paneer and red pepper onto the skewers (see picture)
Season the kebabs with generously all over with salt
Heat a large, wide-based pan (preferably non-stick) over a high heat
Once hot, add the skewers and cook for 10-12 min or until charred, turning regularly (alternatively grill the skewers on a high heat for the same amount of time)
Tip: cover the skewers with a heavy pan whilst they cook, this applies pressure so they colour and also steam
Meanwhile, peel the ginger (scrape the skin off with a teaspoon) and finely chop (or grate) into a small mixing bowl
Wash and dry the salad
Combine the ginger with the mango chutney, nigella seeds, turmeric and rice vinegar with 2 tbsp [4 tbsp] olive oil
This is your mango dressing
Season the toasted rice with salt and pepper (and a knob of butter if desired)
Serve the skewers over the toasted rice, with the salad to the side and drizzle all over with the mango dressing
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, crustacean, egg, fish, gluten, lupin, milk, mollusc, mustard, nut, peanut, sesame, soya, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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