Olympic Cookery Club – Tikka Paneer Kebabs

Assembling the kebabs

This term in cookery club we have been looking at recipes from around the world to link in with the olympics. So far we’ve made Anzac biscuits, Enchiladas, and Strawberry Trifle. This week we have made Tikka Paneer Kebabs. Most of the children in the class hadn’t tried paneer before and I think I may have converted some of them. Personally I love paneer and use it more than meat in curries. It is quite a tasteless cheese, but it takes on flavours so well, similar to tofu. Unlike most other cheese it retains its shape and doesn’t melt so it makes it perfect for threading on to a kebab.

Making the marinade

This recipe is also a wonderful way to encourage eating a rainbow. They can be cooked in the oven, on the BBQ or under a grill. I also roast trays of  the mixture in the oven (without threading it on to a kebab stick). Perfect hot or cold. It’s particularly good mixed in with a bit of rice and a sweet chilli sauce.

Preparing the vegetables

Kebab sticks should always be used with care. Rather than getting the children to thread the pieces onto the kebab stick using their hands I encourage them to put the piece they want to thread on to the chopping board then work the piece up the stick so the sharp point is always pointing downwards. See this blog post for seeing ways of cutting vegetables without using sharp knives.

Cross curricular links (geared towards KS2) :

  • Maths -sharing, sequences. If you had 3 different vegetables how many different combinations can you make on the kebab stick?
  • RE & Citzenship – Why are some people and faiths vegetarian?
  • Geography – Where do the different vegetables come from?
  • Science / Food Techonology – Why should we try to eat a rainbow of fruit & vegetables?

Tikka Paneer Kebabs
Based on Tandoor – style paneer tikka kebabs by Vegetarian Society
makes 4 kebabs

125g (1/2 block) of paneer

75g plain yoghurt

2 tsp tikka curry powder

juice of 1/2 lemon

2 tomatoes

1/2 yellow pepper

1/2 large courgette

mushrooms

1) In a bowl mix together the yoghurt, lemon juice and tikka curry powder.

2) Cut the paneer into 8 large chunks. Keep the pieces big or they can break up when being threaded onto the kebab stick. Mix the paneer in with the yoghurt and leave to marinate while you prepare the vegetables.

3) Cut the vegetables into chunks.

4) Thread the vegetables and paneer onto a kebab stick. Place on a lightly oiled baking tray.

5) Bake at 210° for 15-20 min or until cooked. Serve hot or cold.

Advertisements

About Julie @ Apple & Thyme

A Derbyshire/Staffordshire based business that provides creative food education with the aim of making good food and cookery skills accessible for all.

Posted on June 13, 2012, in children, classes, Recipe and tagged , . Bookmark the permalink. 1 Comment.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: