Mix 4 tablespoon Greek yogurt and 80 g Tikka paste in a bowl.
Add the cubes of 200 g Paneer to the marinade and coat well. Cover and refrigerate for 30 minutes.
Thread the skewers with the paneer, 1 Red bell pepper and 1 Red onion.
Cook under the grill (broiler) for 15 minutes, turning once.
Notes
This recipe uses firm paneer, not the soft cottage cheese type that you can buy.
You can also follow this exact recipe and use tofu instead of paneer.
If you are serving these at a party, then serve them straight from the oven as they are best eaten hot.
Be careful not to overcook the paneer. You want it to still be soft, and overcooking it can make it tough and chewy.
You can make a 2 minute raita by mixing together yoghurt, mint sauce and some grated courgette/cucumber.
We have used a tikka paste for this, however you can swap it for your favourite curry paste. Use something like madras for a real kick of heat.
You can also use a tikka spice powder instead of a paste. This will save some calories (as the paste is quite oily), however it won't have the same flavour.