This dish makes an ideal appetiser or dish to bring along to a barbecue. It's super tangy and sweet with the perfect amount of spice.
Thank you @1teapsoonlove for this delicious recipe.
250 gms pineapple cut into 1" cubes
250 gms Paneer (Indian cottage cheese) cut into 1" cubes
1/2 cup hung curd
1 tsp garlic paste
2 tbsp Tandoori Masala
1 tbsp olive oil
2 tsp lemon juice
Salt to taste
1. In a large bowl add the curd, Tandoori Masala, salt, garlic, oil, lemon juice and mix it well. Now add in the paneer and pineapple cubes and coat them thoroughly.
2. Let it marinate for 15 minutes, then slide a piece of pineapple followed by the paneer onto skewers. Repeat this process until all the skewers are ready.
3. Grill kebabs in a pan, oven or bbq until the paste dries out a little and the cubes become a little charred. Do not overcook the kebabs or they will lose their moisture and be dry!
4. Once ready, serve hot with coriander sauce and some lemon wedges.
Our vegan friends can replace the hung curd with coconut cream and paneer with tofu!