A couple of weekends ago we were invited to a spontaneous barbecue and I turned into an anthropologist’s case study (quite fittingly, as both the hosts have studied anthropology in Uni).
Allow me to explain: the cultural anthropologist Marvin Harris in his very lovely tome – Our Kind – puts forward a theory, and I am completely paraphrasing it here, that us humans are obsessed with having loads of food on hand even though we don’t really need it. This is down to our hunter-gatherer past and memories recorded in our DNA of the long periods of hunger our ancestors had to endure when food was scarce.
So to summarise pithily – More food good, Less food bad. Spontaneous BBQ invitation. I freak out. Think there will be less food.Take so much of stuff to the hosts that I have to come back with most of the barbecue.
Here’s a recipe for the quick and easy paneer kebabs that I foisted on my lovely hosts that day
Paneer Kebabs recipe
Quick and easy paneer kebabs, provided you marinate them a couple of hours before the BBQ
- 250g diced paneer
- 1 Red pepper (sliced into long pieces)
- 2 tbs. plain yoghurt
- 1 tsp garam masala
- 1 tsp. chilli powder
- 1 tsp. ginger garlic paste
- 1 sprig of coriander (cut into small pieces)
- 1/2 tsp. salt
|Soak the paneer in boiling water for 10 mins. Drain. |
|Mix all the ingredients together in a container and put in the fridge to marinate for a couple of hours. |
|Get it back to room temperature just before you BBQ. |
|Cook on BBQ, turning occasionally until the paneer is slightly brown. |
|Have plain or with naan bread. |