These Indian-spice-coated skewers are a vegetarian treat that’ll go down a storm whenever shish kebab is called for, with a superb tangy dip alongside
I
was delighted to discover that the south Indian spice mix podi – a rubble of searingly hot, roughly ground spices, which you mix with a little oil and use as a dip for dosa or idli – is also known as “gunpowder” spice mix. That’s not a misnomer if you were using my grandmother’s home-dried chillies, but it would be charitable to say that I’m far less adventurous with chilli, so here I suggest chilli flakes instead. It’s an extraordinarily good marinade for these paneer and potato skewers.
You will need six to eight metal or wooden skewers (if wooden, soak them in water for 10 minutes first).
Prep 10 min
