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If you want a super simple vegetarian meal bursting with Thai flavours – this is it. It’s a medley of vegetables and paneer threaded on wooden skewers and flavoured with a sweet and spicy simple peanut sauce.
There’s two ways to prepare the skewer, either onto the grill or BBQ they go, or, simply grill the paneer in a griddle pan on the hob.
I have a fool proof recipe for the peanut sauce (it’s not a Satay Peanut sauce, it’s much simpler, shall I call it fake Satay sauce?) with only a ingredients, you likely to have at home. When you need to whip up something tasty and a little more unusual, this sauce could be it. The. only thing is you need to taste it a few times as you assemble it the get the flavours you like: you might need to add some more water if you like it runnier or more chilli flakes if you like it more spicier.
It’s also a great summer meal, light and colourful and as I said you can even prepare it al fresco on the garden grill.
Enjoy.
Paneer And Vegetable Skewers With Simple Peanut Sauce
Equipment
- skewers
Ingredients
For the paneer and vegetable skewers
- 200 g paneer cubed
- 1 medium red onion thickly sliced
- 5-6 chestnut mushrooms halved or quartered
- 1 small aubergine thickly sliced then quartered
For the marinade
- 1 tbsp vegetable oil
- 1 tbsp dark soy sauce
- 1 tbsp lime juice
- tbsp maple syrup
For the simple peanut sauce
- 120 g peanut butter smooth or chunky
- 2-3 tbsp dark soy sauce
- 1-2 tbsp maple syrup
- 50 ml water for thinning
- 2 tbsp lime juice
- 1/4 tsp chilli flakes
Instructions
- Prepare the sauce first.Add all ingredients into a bowl and mix with a whisker, alternatively you can also use a blender fro a smother texture. Put the sauce into the fridge.Cook some jasmine rice to go with your dish.
- Cut up the vegetables and cube the paneer. In a bowl size of a cereal bowl combine the marinade ingredients and dip the pieces of paneer into the marinade. Thread them onto wooden or metal skewers alternating veggies and paneer pieces the way you prefer it. Make sure each side is lightly and evenly coated, and place in a griddle pan or frying pan over a medium-high heat. Cook each side for a minute or two, until crispy and browned.
- Serve them immediately with the peanut sauce and freshly cooked jasmine rice.
Some more recipes from me you might enjoy:
Couscous Stuffed Peppers With Pumpkin and Feta Recipe
Lazy Ratatouille (Vegan Recipe)
Vegan Thai Sweet Potato Curry With Chickpeas Recipe