Potato and Cheese Tikka Skewers is a modern British recipe for a classic vegetarian barbecue dish of parboiled potatoes, paneer cheese and onion marinated in yoghurt flavoured with tikka spies and which are cooked on a barbecue. The full recipe is presented here and I hope you enjoy this classic British version of: Potato and Cheese Tikka Skewers.
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Ingredients:
500g yoghurt
2 tbsp tikka masala
2 tsp cumin seeds, crushed
thumb-sized piece of ginger, finely grated
250g baby new potatoes
300g paneer cheese, cut into chunks about the same size as the potatoes
3 red onions, peeled and sliced lengthways into wedges
2 red bell peppers, de-seeded and cut into squares the same size as the potatoes
5 tbsp mango chutney
50g mint leaves, finely chopped
Method:
In a bowl, blend together half the yoghurt, the tikka masala, cumin seeds and ginger then set aside.
Bring a pan of water to a boil, add the potatoes and parboil for 7 minutes. Drain the potatoes then add to the tikka mixture along with the paneer cheese mix.
Stir gently to coat in the marinade, cover the bowl and set aside to chill in the refrigerator for 2 hours. In the meantime, soak 12 wooden skewers in a bowl of water for 30 minutes. After this time, thread the marinated potatoes and cheese onto skewers, alternating with the onions and bell peppers.
Place on a tray, pour over the marinade, cover with clingfilm (plastic wrap) and set aside until you are ready to barbecue them.
When ready to cook, blend together the remaining yoghurt, mango chutney and mint leaves in a bowl. Place the tikka kebabs on your barbecue and cook for between 10 and 15 minutes, turning frequently, or until the vegetables are cooked through and slightly charred. Serve hot, accompanied by the minted yoghurt dip and chapattis.
