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M A D E  W I T H  L O V E  I N  K E N Y A

Rosa Harissa Tandoori Paneer Kebabs

(courtesy of @lelittlegourmand)

Preparation time: 1 hour

This recipe can be accommodating to both vegetarians and non-vegetarians, is great to take to BBQ’s and to serve during events! Serve it along side a big salad with our Passionfruit Vinaigrette for an unexpected flavor combination

Rosa Harissa Tandoori Paneer Kebabs

INGREDIENTS

  • 250g paneer, cut in 12 cubes
  • 1 onions, quartered
  • 1 green bell pepper, quartered
  • 2 tbsp Harissa Rosa Paste
  • 1 tbsp garam masala
  • 1 tbsp dhana jeera
  • 1 tbsp paneer tikka masala
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp chickpea flour
  • 3 tbsp yogurt
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp red chilli

METHOD

  1. Mix all your ingredients in a bowl and let marinate for 1 hour.
  2. Once marinated skewer the paneer, bell pepper and onions.
  3. Grill on your rossetti griddle for about 2 minutes, until crisp and charred.
  4. Serve on a paratha, some green chutney, and some more Rosa Harissa paste.

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