BBQ Paneer skewers with cucumber and mango salsa

Cook: 80 min
Servings: 4

Ingredients

1 dl natural yoghurt
1 tbsp tomato purée
1 tsp garam masala
1 tsp salt
0.5 tsp ground cayenne pepper
2 Apetina® Paneer cheese
salsa
0.5 cucumber
0.5 mango
0.5 red onion
1 red chili pepper
0.5 juice of lime fruit
1 dl fresh ground coriander , chopped
0.5 dl fresh mint , chopped
salt and pepper to taste

Twist

Paneer cubes on a skewer makes grilling cheese a piece of… cheese!

Serving

Eat street food style; wrap the naan around the paneer cubes and salsa and eat it by the hands!

Love cheese? Then I bet you’ll love cheese on the BBQ also. Put the cheese cubes on a skewer for easy handling and make an entire meal of it with addition of Naan bread and fresh'n hot salsa!

Not all cheeses are meant for grilling - at least not all cheeses can be grilled without the support of bread or something similar to hold all that gooey goodness together. Paneer, the Indian style cooking cheese, is one of those cheeses perfect for the BBQ though. Although its flavours are intensified and softened when barbecued, it holds well together and, unlike when used in curries, it gets a bit of a tasty crust on the surface.

It's best when seasoned well - either in a dry rub or a marinade. Yoghurt is an excellent base for the marinade as it takes us towards the origins of paneer, to India, with its tikka masala-type of flavours. Serve the paneer skewers with oven-fresh, warm Naan bread and a cucumber mango salsa to bring some juiciness and a hint of chili to the dish.

Instructions:

Mix yoghurt with tomato puree, turmeric, garam masala, salt and cayenne. Cut each block into 12 cubes. Stir the cubes into marinade and coat gently. Let it soak up flavours for 1 hour.

Make the salsa by dicing the cucumber, peeling and dicing the mango, peeling and chopping the onion, discarding the seeds from the chili and chopping it. Mix all ingredients together, add lime juice, coriander and mint. Season with salt and pepper.

Put the paneer cubes onto the skewers and grill for 8 to 10 minutes, turning from time to time, until deliciously coloured and hot. Serve with naan bread and mango cucumber salsa.