500g/18 oz tub yoghurt
2 tsp cumin seeds
thumb-size piece fresh root ginger, finely grated
250g/9 oz small new potatoes
300g/11 oz paneer cheese, cut into chunks
3 red onions, wedges
2 red peppers, cut into chunks
5 tbsp mango chutney
small pack mint leaves, leaves picked
250g/9 oz bag salad leaves
Soak 12 wooden skewers in water for 30 mins (stop them burning). Mix the tikka paste, half of the yogurt, the cumin, ginger and seasoning together.
Boil the potatoes in a pan of salted water for 7 mins, then drain well and tip into the tikka mixture with the paneer. Mix into the marinade, and chill for at least a couple of hours.
Next, alternately thread the marinated potatoes and paneer onto the skewers with the onions and peppers, then cover on a tray until you are ready to cook.
Grill the kebabs at 200°C (392°F) on high rack in your halogen oven for 8-10 mins, turning, until the veg are charred and softened. Times may vary given the halogen oven and size of veg so grill for 5-10 mins more if you find the kebabs are not yet cooked through. With a few minutes to go, add the chapattis to warm through.
Serve the kebabs with the minty salad, cooling mango yoghurt and chapattis.