Panner Tikka - Barbeque recipe

First BBQ of the season is always so much fun. I thought I would do a post about my quick and easy marinate and   
what veggies I use to grill. 
I make paneer-onion-capsicum kebabs, corn on cob, some shrimp or prawns in a quick spice marinate and bake some naan bread. This makes an amazing BBQ menu. Of course we start with some carrots and a store bought dip. A whole garlic gets roasted right on the charcoal, wrapped in foil. And to finish everything off some thing sweet, so we grill a few fruits we have on hand, like bananas or pears or pineapple. Drizzle some chocolate sauce and you have the perfect dessert. 

Ingredients

• 250 g Paneer 
• 1 tbsp. Mustard powder 
• 2 tbsp. Oil 
• 2 tsp. Chili powder 
• 1 tsp. Turmeric powder 
• 1 tbsp. Coriander powder
• 1 tbsp. Cumin powder 
• 1/2 Cup Thick Yogurt, I use Greek yogurt as it works best  
• 1/2 Cup Gram flour 
• 1 Large Onion 
• 2 Red or Green Capsicums

Method: 

1. Dice the onions & capsicum: into 1/2 inch squares. Separate the onions.
2. Cut the Paneer slab into roughly an inch long squares. 
3. In a large bowl, add the thick yogurt, all the spices, salt and the gram flour. 
4. Add the mustard soaked oil. 
5. Toss in the diced, paneer and mix well.
6. The gram flour will give it a thick coating. 
7. Leave to marinate in the refrigerator for at least 1 hour.
8. To make it on the stove top. take a flat pan.
9. Turn on heat & add a few tsp of oil. 
10. Skewer the paneer, capsicum and onion pieces on a metallic skewer. 
11. Place them on the sizzling pan. 
12. Roast well from all sides.

Remove & serve hot with some coriander mint chutney or as is, wrapped in some naan bread. 

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