• Mix the yoghurt and tikka paste in a large bowl, add the paneer and coat fully.
• If you are marinating, cover and leave in the fridge until you're ready to use.
• Thread onto the skewers, along with the peppers.

To cook under the grill (broil if you're in the USA):

• Preheat the grill to the hottest setting. Please the skewers on a rack over a baking sheet (or grill pan). Cook for 15 - 20 minutes, turning once, until browned and golden all over.

To cook in the oven:

• Preheat the oven to 220C.
• Option a) Please the skewers on a rack over a baking sheet (or grill pan). Cook for 15 - 20 minutes, turning once, until browned and golden all over.
• Option b) To cook in the oven you do not need to skewer the pieces of paneer if you prefer. Just throw everything into a lightly oil baking dish and bake for 15 - 20 minutes until starting to turn crunchy on the outside.

To cook on the BBQ (barbecue):

• Put the kebabs on a rack and then place the rack on a hot barbecue. (This helps to lift them off as they soften and avoids them getting lost in the coals.) Cook for about 10 minutes (depending on the BBQ heat) until just starting to blacken.