Ingredients

The following ingredients have 4 Servings
  • 150g pot natural yogurt
  • 3 tbsp tandoori paste
  • 4 limes , 3 juiced, 1 cut into wedges
  • 2 x 225g blocks paneer , cut into 3cm pieces
  • 2 small red onions , cut into 1cm slices
  • 1 mango , cut into small dice
  • 1 avocado , cut into small dice
  • small pack mint , chopped
  • 2 x 250g pouches cooked basmati rice , to serve (optional)
  • 1 red pepper , cut into 3cm pieces

Instruction

  • Heat grill to high. Mix the yogurt in a medium bowl with the tandoori paste, 1 tbsp lime juice and some seasoning. Add the paneer and gently stir in to coat. Thread the paneer onto metal skewers alternating with pepper and onion, then place on a baking tray lined with foil. Grill the skewers for 10 mins, turning halfway through, until the paneer is hot and the veg is softened and slightly charred.
  • Meanwhile, make the salsa by mixing the mango, avocado, mint and remaining lime juice. Heat the rice following pack instructions, if using, and serve with the skewers, salsa and lime wedges.