Barbecue paneer and mushroom skewers
- Prepare
- over 2 hours
- Cook
- 10 to 30 mins
- Serve
- Serves 4
- Dietary
- Egg-freeVegetarian
When you have friends round for a barbecue, these paneer and mushroom skewers with a sticky lime, cayenne and rosemary glaze are an irresistible side dish or vegetarian option.
You will need 4 barbecue skewers – either metal or wooden.
By Rukmini Iyer
Ingredients
- 225g/8oz paneer, cut into 2cm/¾in cubes
- 8 large chestnut mushrooms
For the dressing
- 2 tbsp olive oil
- 1 lime, juice and zest
- 2 sprigs rosemary, leaves finely chopped
- 1 heaped tbsp dark brown sugar
- ½–1 tsp cayenne pepper (or less if you prefer a milder dish)
- 1 tsp sea salt flakes, plus extra to serve
Method
If using wooden skewers, soak them in cold water for 1 hour before using.
Put the paneer cubes into a bowl of boiling water for 10 minutes: this will improve the texture.
Meanwhile, mix all the ingredients for the dressing in a large bowl.
Drain the paneer, pat dry with kitchen paper, then tip it into the bowl with the dressing. Add the mushrooms and mix well, then leave to marinate in the fridge for 2 hours, or overnight.
Preheat the barbecue. Thread the paneer and mushrooms alternately onto the skewers.
Once the barbecue is hot, grill the skewers for 4–5 minutes on each side, brushing them with the marinade left in the bowl when you turn them. When the cheese is nicely browned and the mushrooms are cooked through, arrange on a platter, scatter with a little sea salt, and serve hot.
