Words and images by Emma Galloway
Veggie skewers can all too often be a lacklustre combination of vegetables, charred and then served as is. But with a little bit of love, they can be flavour-packed meals in their own right. I’ve given oven and frying pan options for cooking, but they can also be popped onto the BBQ for easy summer grilling.
Don’t be put off by this long list of ingredients! It’s mostly just spices, which give these skewers all their flavour. Served with rice and a zippy fresh mint sauce, they make a lovely light meal. Use sliced button mushrooms if oyster mushrooms aren’t available. I cooked these under my grill in the oven, but use your BBQ plate if you have one.
Makes 5 large skewers
300g packet paneer, cut into large cubes
200g oyster mushrooms, trimmed and halved if large
2 red onions, cut into wedges
cooked basmati rice and coriander leaves, to serve
metal or wooden skewers
Marinade
200g (¾ cup) plain yoghurt
2 tbsp olive oil
2 tbsp lemon juice
2 tsp ground cumin
1½ tsp ground coriander
1½ tsp paprika
1 tsp garam masala
½ tsp fine sea salt
½ tsp onion powder
¼ tsp garlic powder
pinch chilli powder
Fresh Mint Sauce
2 cups packed mint leaves
¼ cup packed coriander leaves and tender stalks, plus extra to serve
juice 1 lemon
2 tbsp olive oil
1 clove garlic, peeled
½ long green chilli, roughly chopped
¼ tsp fine sea salt
pinch raw sugar
If using wooden skewers, soak for 30 minutes before using. Combine marinade ingredients in a large glass or ceramic bowl and whisk to combine. Add paneer cubes and mushrooms and stir to evenly coat. Set aside for half an hour if you have time, or go right ahead and thread pieces of paneer, oyster mushrooms and red onion onto skewers. Skewers can be prepared up to this stage up to a day in advance. Store in a covered container in the fridge.
Preheat your oven grill on the highest setting and grill skewers 5–8 minutes, or until golden and tender. Turn over and cook for a further 5–8 minutes until cooked through.
Meanwhile, combine all the mint sauce ingredients in a small blender and blend on high until smooth.
Serve skewers hot with cooked basmati rice, fresh mint sauce and extra coriander leaves.
