Paneer Brochettes (Skewered Cottage Cheese)

A very popular cocktail/ finger food. The colors and the presentation makes any party or dinner feel special. You can keep the skewers ready well in advance and just pop them in the pan whenever you are ready to serve. 

You need: 

Paneer/ Cottage cheese  - 200 grams (cut into1/2 inch squares)

Onion -  1 medium (layers separated and cut into 1/2 inch square pieces)

Green capsicum – 1 big  (cut into 1/2 inch square pieces)

Yellow capsicum – 1 big  (cut into 1/2 inch square pieces)

Red capsicum - 1 big  (cut into 1/2 inch square pieces)

Yellow seedless squash – Sliced same thickness as capsicum

Oil - 2 tablespoons

Garlic - 3-4 cloves (finely chopped)

Tabasco sauce - 1 tsp

Lemon juice - 1 tsp

Crushed black peppercorns

Salt to taste

Wooden skewers/ Toothpicks

1. Cut all the veggies and paneer of same size, so that they all cook evenly and brown evenly. This will also ensure that the paneer on the skewer stays intact and browns evenly on all sides when tossed. Skewer the pieces so that the colors look vibrant. You could try the the sequence as in the pic. Don't worry there is no rule here, the end result will taste the same no matter how you skewer them. Just that you want each bite complimenting the other as you till be eating them in the same order if you are doing so straight from the skewers! 
2. Heat oil in a pan wide enough to accommodate the skewers. 
3. Add garlic and sauté till very light brown.
4. Add the brochettes now as the garlic will also brown with the vegetables and paneer and will turn bitter if burnt.
5. Add tabasco sauce, lemon juice, crushed black peppercorns and salt. Toss gently.
6. Serve with mint chutney when uniformly browned from all sides.