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Makhmali paneer tikka kabab

Serves: 4
Ingredients
Anari cheese 250 gm
Capsicum, red, diced 1 pc
Capsicum, yellow, diced 1 pc
Cherry tomato 8-9 pc
Greek yoghurt 4 tbsp
Cream, fresh 2 tbsp
Green chilli paste 2 tsp
Ginger paste 2 tsp
Red chilli powder 1 tsp
Carom seed powder ½ tsp
Garam masala powder ½ tsp
Gram flour, roasted 2 tsp
Honey ½ tsp
Salt to taste
Chaat masala ½ tsp
Limejuice ½ tsp
Star anise powder 3-4 pc
Oil 2 tsp
Mint leaves 4-5 pc
Lime wedges for garnish
Method
In a bowl, add yoghurt, fresh cream, green chilli and ginger paste, salt, red chilli powder, carom seeds powder, garam masala powder, roasted gram flour, honey; mix all.
Dice paneer into cubes, mix with capsicum and tomato and toss with the marinade.
Refrigerate for 30-40 minutes.
Soak some wooden skewers in warm water.
Arrange all the marinated vegetables in each skewer in the sequence of capsicum-paneer-tomato.
Brush the veggies with oil.
Preheat the oven to 250°C and grill the tikkas for 15-17 minutes until they are cooked properly on the edges.
Place the makhmali paneer tikka on a plate and sprinkle over with some chaat masala and limejuice.
Garnish with lime wedges and mint leaves.
Serve hot with mint yoghurt dip.