Paneer is an Indian cheese which is creamy but bland. With some rich sauce to marinade, paneer is great on the grill. It absorbs all the marinade and becomes very tasty and creamy on the charcoal fire. It is an excellent meat-free BBQ option. The marinade recipe here is a combination of basic India spices with soy sauce and mild level of spiciness.
500g paneer, cut into large cubes
2 bell peppers any colour cut into squares
For the marinade
3 garlic cloves
1 green chilli deseeded
2 tbsp of tomato puree
1 tbsp Japanese soy sauce
1 tbsp of sugar
a pinch of salt, pepper and cumin seeds
To make the marinade
Bash all the dry ingredients in a mortar then add the tomato puree, soy sauce and sugar. Mix well .
In a small sauce pan, heat up 2-3 tbsp of oil then add a tbsp of plain flour or gram flour if you have. Cook for a minute then add the prepared marinade. You should end up with a think paste. If it is too think, loosen up a bit with some water.
Add paneer cubes to the marinade and keep in the fridge for at least 2 hours. Longer if you can.
Put the paneer cubes and pepper in skewers. BBQ or grill them in the oven. Keep an eye on them as they will burn quickly because of the sugar in the marinade. It should take 5-6 minutes. Paneer should be soft and peppers are cooked but still crunchy.
Marinade everything in a large food bag. It is easier to toss the paneer to make sure each cube is well coated with the marinade.