Paneer and aubergine kebabs with a mango dip Recipe
A non melting cheese and vegetable kebab with a hot and sour dip.
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20mins
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5mins
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0mn
- Paneer cheese : 250 g
- Aubergine(s) : 1 whole
- Ground coriander : 10 g
- Ground cumin : 5 g
- Fresh ginger : 20 g
- Chilli sauce : 50 ml
- Fresh coriander : 0.25 bunch
- Lime(s) : 2 whole
- Maldon salt : 3 pinch(es)
- For the sauce
- Mango(s) : 1 whole
- Red chilli(s) : 1 whole
- Natural yoghurt(s) : 100 g
- Freshly ground black pepper : 3 Turn
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1. FOR THE MARINADE
De-seed and finely chop the red chilli, grate the ginger, finely chop the coriander, zest and juice the limes.
In a bowl, mix together half of the chilli, lime juice and zest with all of the ginger and the ground cumin and coriander. Add the chilli sauce, salt and olive oil.
Cut the aubergine into quarters lengthways and then into slices 1 centimetre thick, cut the cheese into slices roughly the same size. Marinade these in the chilli mix for 20 minutes.
When marinaded, place alternate pieces onto a skewer. -
2. FOR THE DIP
Cut the mango into half, remove the stone and skin and cut into very small dice.
Use the remaining half chilli and lime and mix with the mango and then stir in the natural yoghurt. -
3. TO COOK THE KEBABS
Preheat a grill or large frying pan until hot. Place the kebabs onto the grill and turn regularly, brush with any remaining marinade. They will be cooked when the aubergine is soft.
«Add diced chicken thigh or king prawns to the kebabs for a larger serving.»
