Method

Make peri peri marinade: Blend red chillies, garlic, smoked paprika, oregano, lemon juice, vinegar, oil, and salt into a smooth sauce. Taste — it should be hot, tangy, and fragrant. Coat paneer cubes and capsicum pieces in the marinade. Marinate at least 30 minutes (1–2 hours for best results).
About 30 min
Tip: Blending the chillies raw gives maximum heat and brightness. If you prefer milder heat, roast the chillies first.
Grill or pan-sear: Heat a cast iron griddle or grill pan until very hot. Brush with a little oil. Grill paneer cubes and capsicum 2–3 minutes per side until charred marks appear and the marinade caramelises beautifully. The edges of the paneer should be slightly crispy.
About 10 min
Tip: Press the paneer lightly onto the griddle for better contact and grill marks. Do not move it for the first 2 minutes.
Brush remaining marinade over the grilled paneer for extra flavour. Serve immediately as a starter with mint raita, or in a wrap with shredded lettuce and coleslaw, or over rice in a bowl with peri peri sauce drizzled on top. Garnish with fresh coriander and lemon wedges.
About 5 min
Tip: Leftover marinade can be reduced in a pan with a splash of water to make a peri peri dipping sauce.

Nutrition per serving (estimate)

Contains: dairy