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Ingredients
Method
- 100g spinach
- 40g coriander leaves
- 200g Greek yoghurt
- 2 green chillies
- 2 garlic cloves
- 2.5cm piece of ginger, chopped
- 400g paneer, cut into 3cm cubes
- 1 red pepper, cut into chunks
- 1 tsp garam masala
- Butter for basting
- Chuck the coriander, spinach, yoghurt, chillies, ginger and garlic into a food processor and blitz until smooth. Season well, then add to a bowl with the paneer and red pepper. Marinate for a couple of hours.
- When ready, preheat the grill to medium. Skewer the paneer and pepper chunks to make kebabs, then grill for 4 mins, before basting in butter, turning, and grilling for 4 mins more. Sprinkle with lemon juice and garam masala, and serve.
30 mins
4 serving
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