Loaded Paneer Tikka Naan Breads

15 MINS (plus an hour to marinate)

18 MINS

4 Portions

METHOD

1.    Drain the paneer and pat dry on kitchen paper then cut each block into 8 evenly sized  pieces.
2.    Place the marinade ingredients into a bowl and season to taste. Add the paneer and mix well to coat, then cover the bowl and place in the fridge to marinate for at least an hour.
3.    Put the diced sweet potato into a large freezer bag, add the spices, black onion seeds and vegetable oil then give the bag a shake to coat in the spices.
4.    When ready to cook, evenly thread the paneer  onto 4 x 20cm metal  skewers, brush over any remaining marinade and spray lightly with oil. Remove the grill plates then preheat the airfryer baskets for three minutes by activating the automatic preheat key.
5.    Place the kebabs into basket 1 and potatoes in basket 2. Set basket 1 to 190C for 15 minutes and basket 2 to 200C for 18 minutes then activate the ‘Smart Finish’ key then touch the start key to activate the airfryer; Carefully remove the skewers and potatoes from the baskets using silicone tongs.
6.    Meanwhile, put the yogurt into a small bowl with the vinegar and stir in ¾ of the mint, mix well and season with salt and black pepper.
7.    Serve the tikka paneer kebabs on warm naan breads with salad and a generous drizzle of mint yogurt. Finish with a sprinkling of black onion seeds, the remaining mint and a wedge of lemon.