Blackened Paneer Skewers

blackened paneer skewers 

Serves 4 

Paneer is an Indian cheese that doesn't use a setting agent. Have you ever left fresh ricotta in the fridge for several days? It becomes very firm just like paneer, which, by the way, is great in curries too. You'll need 12 bamboo skewers soaked in water for 30 minutes to stop them burning. 

1/4 cup (60m1) rice bran oil 

2 tsp dried thyme 

2 tsp dried oregano 

2 tsp sweet smoked paprika (pimenton) 

1 tsp cayenne pepper 

400g paneer 

Lemon wedges, to serve 

Fresh tomato relish 

250g punnet cherry tomatoes, quartered 

1 small red onion, finely chopped 

2 tsp brown sugar 

Juice of 1 lime 

1/2 tsp celery seeds 

1/4 tsp nigella seeds

1/2 bunch parsley, leaves roughly chopped

To make blackened seasoning, combine oil, thyme, oregano, paprika, cayenne and 1 tsp salt in a small bowl, then transfer to a plate or shallow dish. 

Cut the paneer into twelve 2cm x 8cm rectangles (like fat chips), then brush all over with seasoning. Cover and chill for 3 hours to marinate. 

Meanwhile, combine relish ingredients in a bowl. 

Set aside for flavours to develop. Preheat a barbecue hotplate to high. 

Thread a piece of paneer onto each skewer, then cook, turning occasionally, for 8 minutes or until dark and aromatic. 

Serve immediately with the fresh tomato relish and lemon wedges. 

Paneer is a fresh Indian cheese, available from supermarkets. Nigella seeds look like black sesame seeds, but have a peppery, smoky flavour; available from spice shops.