Spicy Paneer Skewers with Tangy Achari Marinade

Ingredients

In this South American adaptation of Achari paneer tikka, we infuse the dish with the vibrant flavors of the region. While the original Indian recipe uses traditional Indian spices like cumin, coriander, and mustard seeds, we incorporate South American spices such as paprika, cayenne pepper, and oregano to create a unique fusion of flavors. Additionally, we modify the cooking technique by grilling the skewers instead of using a tandoor or oven. We alse have the original recipe for Achari paneer tikka, so you can check it out.

• 400g (14 oz) paneer, cut into cubes 400g (14 oz) paneer, cut into cubes
• 1 red bell pepper, cut into chunks 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks 1 green bell pepper, cut into chunks
• 1 onion, cut into chunks 1 onion, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• Salt to taste Salt to taste
• Wooden skewers, soaked in water for 30 minutes Wooden skewers, soaked in water for 30 minutes

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 14g, 6g
• Protein: 18g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine olive oil, lemon juice, tomato paste, paprika, cayenne pepper, dried oregano, garlic powder, ginger paste, and salt. Mix well to form a smooth marinade.
2. 2.
   Add paneer cubes, bell peppers, and onion to the marinade. Gently toss until all the ingredients are coated. Allow it to marinate for at least 30 minutes, or refrigerate overnight for enhanced flavors.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated paneer, bell peppers, and onion onto the soaked wooden skewers, alternating between ingredients.
5. 5.
   Place the skewers on the preheated grill and cook for 8-10 minutes, turning occasionally, until the paneer is lightly charred and the vegetables are tender.
6. 6.
   Remove from the grill and let them rest for a few minutes.
7. 7.
   Serve the Spicy Paneer Skewers with Tangy Achari Marinade hot, garnished with fresh cilantro leaves.

Treat your ingredients with care...

• Paneer — Ensure the paneer is firm and fresh for the best texture. If you can't find paneer, you can substitute it with halloumi cheese.
• Bell peppers — Choose vibrant and firm bell peppers for a colorful presentation. Feel free to use a mix of different colored bell peppers for added visual appeal.

Tips & Tricks

• Soaking the wooden skewers in water prevents them from burning during grilling.
• For an extra kick of heat, increase the amount of cayenne pepper in the marinade.
• Serve the skewers with a side of cooling yogurt dip to balance the spiciness.
• Experiment with different vegetables like zucchini or cherry tomatoes for added variety.
• If you prefer a smokier flavor, you can use a charcoal grill instead of a gas grill.

Serving advice

Serve the Spicy Paneer Skewers with Tangy Achari Marinade as an appetizer or as a main course accompanied by steamed rice or warm tortillas. Garnish with fresh cilantro leaves for a pop of color and freshness.

Presentation advice

Arrange the skewers on a platter, allowing the vibrant colors of the paneer, bell peppers, and onions to shine through. Drizzle any remaining marinade over the skewers for an appetizing glaze. Serve with a side of yogurt dip and a sprinkle of chopped cilantro for an enticing presentation.