Ingredients

• 350 gm. Quorn or Gluten or Soya chunks

• First marinade:

• 2 tbsp. vinegar

• 1 heaped tbsp. freshly ground/finely grated ginger root

• 1 tbsp. fresh garlic, ground/finely grated/ crushed

• 1 1/2 tsp. salt, adjust to taste

• Second marinade

• 2 tbsp. full fat cream cheese

• 3 tbsp. sour cream or thick yoghurt

• 2 tsp. corn flour (not maze flour)

• 1 egg, lightly beaten

• 1 tsp. sweet paprika powder for colour

• 3 red or green chillies, finely chopped. Fresh red chillies look nicer

• 1 tbsp. coriander leaves, finely chopped

• A few strands of saffron, soaked in 1 tbsp. of warm water

• 1 tsp. Garam Masala**

• For serving:

• 1/2 head of lettuce, finely shredded

• 1 lemon or lime, cut into small wedges

• **You can use green/small cardamom powder, instead of garam masala, if you would like them to be milder.

Instructions

1. Cut Quorn/Gluten/Soya cubes into roughly 2 inch/5 cm. pieces.

2. Place vinegar in a bowl and add salt, ginger and garlic. Mix.

3. Add Quorn/Gluten/Soya cubes, mix and marinate for 1 hour.

4. Make a paste with cream cheese, sour cream, half of the egg, green/red chillies, coriander, saffron, paprika and corn flour.

5. Lift Quorn/Gluten/Soya cubes from the first marinade, squeezing the liquid out. Add them to 2nd marinade. Allow to stand for an hour.

Notes

• *Soak bamboo skewers in water for 1/2 hour before using. This will stop them from burning out during cooking.