Ninja WOODFIRE OG701UK - Paneer Tikka & Pepper Kebabs with Minted Yogurt

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PANEER TIKKA & PEPPER KEBABS
WITH MINTED YOGURT
DIRECTIONS
1 To build the skewers, thread ingredients in the
following order: green pepper, red pepper, yellow
pepper, onion and paneer cube. Season skewer
ingredients on all sides with salt and pepper.
2 In a small bowl, whisk together the sunflower oil
and tikka paste. Then brush onto the skewers to
evenly cover.
3 To install the grill plate, position it flat on top of
the heating element and gently press down until
it sits into place, then close the lid.
4 While holding the smoke box lid open, use the
pellet scoop to pour pellets into the smoke box
until filled to the top. Then close smoke box lid.
5 Turn dial to GRILL. Press WOODFIRE FLAVOUR.
Set temperature to MED and set time to 10 minutes.
Select START/STOP to begin preheating (IGN
and preheating will take approx. 6 minutes).
6 When unit beeps to signify it is preheated and
“ADD FOOD” is displayed, open lid and add
skewers to grill. Close lid to begin cooking.
7 When unit beeps and the display reads FLIP,
open lid and use silicone-tipped tongs to flip the
skewers. Close lid to continue cooking.
8 While kebabs are cooking, prepare the minted
yogurt. In a small bowl add Greek yogurt, lemon
juice, sugar, ground coriander, water, chopped
mint, salt and pepper and mix until evenly
combined.
9 When cooking is complete, remove the skewers
and garnish with mint leaves. Serve with minted
yogurt and warm naan bread, if desired.
INGREDIENTS
6 x 30cm wooden skewers (soaked)
1 green pepper, cut into 18 squares (about 3cm
each), deseeded
1 red pepper, cut into 18 squares (about 3cm each),
deseeded
1 yellow pepper, cut into 18 squares (about 3cm
each), deseeded
1 large red onion, peeled, cut into 12 wedges, root
attached
300g paneer, cut in 12 cubes (about 2-3cm each)
Sea salt and ground black pepper, as desired
2 tablespoons sunflower oil
4 tablespoons tikka paste, plus two tablespoons
sunflower oil
200g Greek yogurt
Juice of 1 lemon
½ teaspoon caster sugar
½ teaspoon ground coriander
1½ tablespoons water
2 tablespoons chopped mint leaves, plus extra
leaves, to serve
Naan bread, to serve, optional
PROGRAM: GRILL | PREP: 15 MINUTES | PREHEAT: APPROX. 6 MINUTES | COOK TIME: 10 MINUTES | MAKES: 6 SERVINGS
INTERMEDIATE RECIPE
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TIP Use the
All Purpose Blend
for a rich, classic
BBQ smoke flavour.