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Paneer Kebab
Middle Eastern
Main
Over 2 hours
Vegetables/vegetarian
Difficult
Serves
4

Our signature kebab, this typifies the philosophy of our modern kebabs - vibrant, seasonal, local ingredients introduced to accompany a classic spiced paneer flavour combo, presented in a way that shows off the produce to it's best. This is the kebab that started it all off for us.

Recipe courtesy of
Ingredients
  • 500g paneer, cut into 5cm cubes
  • 200g full fat Greek yoghurt
  • 50g tomato puree
  • 4g cayenne pepper
  • 6g tumeric
  • 16g garam masala
  • 250g red beetroot
  • 15g desiccated coconut
  • 1 unit lime, juiced and zested
  • 100g mayonnaise
  • 8g mild curry powder
  • 4 units banana shallots, peeled and sliced into fine rings
  • 100g plain flour
  • 2 sticks celery
  • 250ml white wine vinegar
  • 25g caster sugar
  • Fresh coriander, to serve
  • 4 flatbreads, homemade or bought
  • Vegetable oil, preferably rapeseed
Method
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Method
  1. Warm a splash of vegetable oil in a frying pan and temper the spices over a medium heat for 3 minutes to release their flavour. Remove from the heat and add the tomato puree and yoghurt. Mix the spice marinade with the paneer cubes thoroughly and leave for at least 2 hours, prefereably overnight. Carefully slide the paneer cubes onto skewers.
  2. Wrap the beetroot individually in foil with a splash of olive oil and a pinch of salt. Roast at 180C for 45-60 minutes, until you can slide a knife easily through the beetroot. Allow to cool a little.
  3. When the beetroot is still warm, slip the skins from them (this will be much harder to do once they are cold). Roughly dice them, then blitz in food processer to a rough puree with the lime juice, lime zest. Stir through the dessicated coconut and season to taste.
  4. Cut the tops and bottoms off the celery and cut into matchsticks, about 5cm long and 1cm square. Bring the vinegar and sugar to the boil in a pan and dissolve the sugar. Cool completely and pour over the celery pieces so they are covered. Allow to steep for at least 15 minutes.
  5. Heat the vegetable oil to 160C. Seperate the sliced shallots into individual rings and cover with water. Drain and then immediately toss in the plain flour. Shake off any excess flour then drop the shallots into the oil. Fry for 4-5 minutes until golden and crispy. Drain well and season with salt while still piping hot.
  6. Mix the mayo with the curry powder.
  7. Grill the paneer skewers on a barbeque until the cheese is soft and squidy, and the outside is a little charred. You will want a medium-low heat for this, otherwise the cheese will burn before it is nicely cooked through.
  8. Warm the flatbreads and the beetroot puree. Spread 2 spoonfuls of the beetroot puree down the middle of each bread. Divide the paneer between the breads and place on top of the puree. Place a few pieces of pickled celery on each kebab and squeeze over some curry mayo. Top with some crispy shallot rings and freshly picked coriander leaves.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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