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Tikka skewers

By Sarah Cook

Veggies needn’t feel left out at barbecues with these Indian-spiced kebabs

Prep:35 mins
Cook:25 mins
Plus chilling

Serves 6
Easy

Nutrition per serving

kcal 561
fat 23g
saturates 10g
carbs 69g
sugars 23g
fibre 3g
protein 25g
salt 3.56g

Ingredients

3 tbsp tikka paste
500g tub yogurt
2 tsp cumin seeds
thumb-size piece fresh root ginger, finely grated
250g bag small new potatoes
300g paneer cheese, cut into chunks
3 red onions, peeled and sliced into wedges through the root
2 red peppers, deseeded and cut into chunks
5 tbsp mango chutney
small pack mint leaves, leaves picked
250g bag salad leaves
12 chapatis

Tip

Make a menu
To complete the menu, start with poppadoms and dips, and finish with barbecued pineapple and a scoop of coconut ice cream.Good Food Vegetarian Summer
Good Food Vegetarian Summer magazine is on sale from 13 May, packed with over 100 inspirational recipes – from easy everyday meals to smart menus and dishes to entertain – £3.20 from stores or call 0844 826 7327.

Method

Soak 12 wooden skewers in water for 30 mins (this helps to stop them burning). In a large bowl, mix together the tikka paste with half of the yogurt, the cumin, ginger and seasoning. Boil the potatoes in a pan of boiling salted water for 7 mins, then drain well and tip into the tikka mixture with the paneer. Gently mix into the marinade, then chill for at least 2 hrs to take on flavour.
To assemble the kebabs, alternately thread the marinated potatoes and paneer onto the skewers with the onions and peppers, then cover on a tray until you are ready to barbecue.
Heat the barbecue or a grill. Mix the mango chutney into the remaining yogurt, and the mint leaves into the salad leaves. Barbecue or grill the kebabs for 10-15 mins, turning, until the veg are charred and softened. With a few minutes to go, add the chapattis to the barbecue in batches to warm through. Serve the kebabs with the minty salad, cooling mango yogurt and chapattis, and let everyone assemble their own wraps.

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