**The Art of Skewering Lamb Neck Filler with Paneer Cheese**

When it comes to cooking lamb, one of the most underrated cuts is the neck filler. This incredibly tender and flavorful cut is packed with marbled fat, making it perfect for grilling or pan-frying. To bring out the best in this delicious meat, we need to focus on a few key techniques, including marinating, skewering, and charred cooking.

To start, we'll mix up a marinade using a blend of spices and herbs that will complement the rich flavor of the lamb. The paste is applied directly to the lamb neck filler, which can be cubed into bite-sized pieces. Unlike paneer cheese, which doesn't melt, our lamb needs tenderizing to make it easier to cook. However, with its high fat content, we can skip this step and simply marinate for several hours or even overnight.

With the lamb ready, it's time to skewer it up! We'll alternate chunks of lamb with onion and paneer cheese, creating a colorful and flavorful kebab that's perfect for grilling. The key to cooking these skewers is to achieve serious amounts of char on each piece. To do this, we'll preheat a cast-iron skillet or grill over high heat. Before adding the skewers, we need to ensure that our paneer cheese is flat and even in size, as this will help it achieve the perfect char.

As the skewers cook, we can start preparing a simple salad to serve alongside them. We'll slice up a white onion, tomato, cucumber, and mix everything together with some lemon juice, salt, and pepper. The key here is to not overdo it – we want to preserve the raw flavor of the onion without overpowering the dish.

With our skewers almost done, it's time to plate them up! We'll remove them from the heat and let them rest for a minute or two, allowing the meat to relax and redistribute its juices. The result is a perfectly cooked piece of lamb that's tender, flavorful, and full of charred goodness. To finish off the dish, we'll add some warm Indian flatbread, fresh coriander leaves, and a dollop of natural yogurt.

**The Importance of Char**

One of the most critical steps in cooking these skewers is achieving serious amounts of char on each piece. This is where the difference between good cooking and great cooking lies. When we cook our lamb over high heat, it develops a crispy exterior that's both flavorful and visually appealing. The key to achieving this level of char is to use the right type of pan or grill – cast-iron is ideal for its ability to distribute heat evenly.

As we cook our skewers, we'll also want to ensure that our paneer cheese is flat and even in size. This will help it achieve the perfect char, as unevenly sized cubes can lead to burnt spots rather than a crispy exterior. With these two factors combined, we'll be rewarded with a dish that's both visually stunning and full of flavor.

**The Benefits of Using Paneer Cheese**

Paneer cheese is an excellent choice for this recipe because it doesn't melt like many other cheeses do. This means that it can retain its shape and texture even when cooked over high heat, resulting in a perfectly charred exterior. Paneer is also naturally firm and dense, making it easy to cube into bite-sized pieces.

If you can't find paneer cheese, there are several alternative options available. Halumi is another type of cheese that doesn't melt and will add a similar flavor profile to our dish. However, keep in mind that halumi has a slightly sweeter taste than paneer, so it may change the overall character of the recipe.

**The Magic of Skewering**

When it comes to cooking on skewers, there's an art to doing it just right. The key is to alternate chunks of lamb with onion and paneer cheese, creating a colorful and flavorful kebab that's perfect for grilling. This technique allows us to cook multiple ingredients at once, making the process more efficient and fun.

As we thread our skewers onto the grill or pan, we'll want to make sure that each piece has an even amount of meat, onion, and cheese. This will ensure that every bite is a perfect balance of flavors and textures. With a little practice, you'll be a pro at skewering like a pro in no time!

**The Final Touches**

With our skewers cooked to perfection, it's time to add the final touches to our dish. We'll remove them from the heat and let them rest for a minute or two, allowing the meat to redistribute its juices. As we do this, we can prepare a simple salad using sliced onion, tomato, cucumber, lemon juice, salt, and pepper.

The resulting salad is a perfect accompaniment to our skewers – fresh, flavorful, and easy to make. To finish off the dish, we'll add some warm Indian flatbread, fresh coriander leaves, and a dollop of natural yogurt. This combination of flavors and textures will create a truly unforgettable meal that's sure to impress even the most discerning palates.

**Lamb Neck Filler with Paneer Cheese Recipe**

Ingredients:

* 1 lb lamb neck filler

* 1/2 cup marinade (see below)

* 1 onion, sliced

* 1/4 cup paneer cheese, cubed

* Salt and pepper to taste

* Lemon juice and oil for brushing

Marinade:

* 2 tbsp olive oil

* 1 tsp ground cumin

* 1 tsp smoked paprika

* 1/2 tsp salt

* 1/4 tsp black pepper

* 2 cloves garlic, minced

* 1 tbsp chopped fresh herbs (such as parsley or cilantro)

Instructions:

1. Preheat grill or cast-iron skillet over high heat.

2. Thread lamb onto skewers with onion and paneer cheese, leaving space between each piece.

3. Brush grill or pan with oil and cook for 8-10 minutes per side, or until meat is cooked to desired level of doneness.

4. Remove from heat and let rest for a minute or two.

5. Serve hot with warm flatbread, fresh coriander leaves, and natural yogurt.

**Tips and Variations**

* To add an extra layer of flavor, try marinating the lamb in a mixture of olive oil, lemon juice, and herbs for several hours before cooking.

* For a spicy kick, add some diced jalapenos or red pepper flakes to the marinade.

* Experiment with different types of cheese, such as feta or ricotta, to change up the flavor profile of your dish.

"WEBVTTKind: captionsLanguage: enthe guys at lamb sock have asked us to come up with some super easy and delicious recipes using lamb this is our spiced lamb a veneer wrap so what we've got is some awesome lamb skewers with paner cheese fantastic Indian spices and put in a flatbread with a very very fresh salad and mint yogurt it's incredible we're going to start with the flavors that are in the marinade so tomato puree into a bowl along with garam masala now this is a blend of loads of indan spices have already been perfectly balanced which means you don't have to keep five jars in your cupboard just the one so that's going in with the tomato puree and fenel seeds and fenel seeds are incredible because they're still in seed form you get a bit of a crunch a bit of Ana seed that can go in with the zest of lemon and salt and pepper and we'll mix it all up now for some reason whenever we film on location outside with sorted we never tend to do it in the months between I don't know May and August we tend to do it in the months between I don't know cold and freezing December and February oh that smells incredible you want just enough oil added into it until it looks the same kind of consistency as if you were to buy a curry paste so you kind of know that kind of something that will basically rub all around our lamb which is where we're going next and this is lamb neck filp incredible cut of lamb all we want to do is cut it into bite-sized chunks that you can skewer and we're going to do exactly the same with our paneer cheese some Indian cheese that doesn't melt which means we can cook it and we're going to dice up some onion quit your moaning moing I'm happy I've got thermalon underneath this me too with all your lamb neck diced up and the paneer cheese roughly the same kind of size you mix it with that paste you've just made you want this bit yep and then you can leave it for several hours or even overnight to marinate in the fridge but to be honest with you with Lam neck filler it's so tender it's got so much marbled fat that we're going to go straight in cuz it doesn't need tenderizing sometimes what a marinade can do it just needs a flavor which is there now it's time to skew her up we're going to alternate our lamb our onion and up and near and keep going until you reach the end of your skewer what you end up with are really really meaty skewers that is an entire portion in itself and because you're alternating lamb and paner cheese and onion it makes it even more affordable when buying lamb you want to make sure that you're going to get the really good stuff so look out for a quality Mark such as the Red Tractor Mark to ensure that you're getting the best stuff possible now the key to cooking these and making them really awesome is to get serious amounts of char so we're preheating a castline gridle you can do it on a barbecue on a very hot Grill but and this is where it gets a little bit geeky just align all your Square cheese cuz you want flat edges in the pan you get more Char that's important they'll need a couple of minutes on each side of which there are four because they are square and in the meantime we can clear down all the raw lamb and make a freck salad I'm just going to heat my hands up as well a salad is super simple as well we're just going to finally slice up a white onion some tomato some cucumber and we're going to toss that all together in a bowl with the juice of the lemon that we zested earlier and a pinch of salt but the onion is very very strong when it's raw so just place in a Sie over a bowl and pour a kettle over it's just enough to blanch it and take away the fiery heat but you leave yourself with the onion flavor oh son hello yeah for me m is that l smelling incredible it's also looking great look at the charring you'll notice the paner cheese yeah it's not melting like a lot of cheese is why it's a curd cheese it doesn't melt if you can't get hold of paner you could use something like halumi another cheese it doesn't melt but you get a great kind of charred grilling flavor going on mozzarella's lots of great for this is it less good less less good we'll get these skewers out of here they're looking awesome we'll give them just a minute or so to rest up it lets the meat kind of relax don't forget the skewer it's hot and it's still hot the way through it but we can use the hot pan to warm through Indian flatbread use whatever you can get a hold of a Nar chati we've got a para it's just going to go into there and just warm through and we can pick some fresh coriander leaves the final garnish and then the yogurt it's just PL natural yogurt and we'll dribble it with fresh mint now if youve spent this video wondering what a lamb sock is it's not a sheepish way of keeping your feet warm it's actually a great community of people who love lamb and want to find easy delicious and inspirational ways to use it in recipes so make sure you head to the their page and check them out but for now there we go look at that a spiced lamb and paner we finished it with lemon mint and yogurt ready to tuck into sorted why are you holding the bowl I don't know I was going to put in the bowl and then I realiz it's better to be held I'll hold it sorted whether it's on a griddle or a barbecue under a grill you need that Char cuz charred lamb is the best smell and taste if you want the full recipe for this and I know that you do head to sorted food get all the ingredients make it eat it enjoy it send us photos you want LIF time there's only one seat up front I'm in the trailer Ithe guys at lamb sock have asked us to come up with some super easy and delicious recipes using lamb this is our spiced lamb a veneer wrap so what we've got is some awesome lamb skewers with paner cheese fantastic Indian spices and put in a flatbread with a very very fresh salad and mint yogurt it's incredible we're going to start with the flavors that are in the marinade so tomato puree into a bowl along with garam masala now this is a blend of loads of indan spices have already been perfectly balanced which means you don't have to keep five jars in your cupboard just the one so that's going in with the tomato puree and fenel seeds and fenel seeds are incredible because they're still in seed form you get a bit of a crunch a bit of Ana seed that can go in with the zest of lemon and salt and pepper and we'll mix it all up now for some reason whenever we film on location outside with sorted we never tend to do it in the months between I don't know May and August we tend to do it in the months between I don't know cold and freezing December and February oh that smells incredible you want just enough oil added into it until it looks the same kind of consistency as if you were to buy a curry paste so you kind of know that kind of something that will basically rub all around our lamb which is where we're going next and this is lamb neck filp incredible cut of lamb all we want to do is cut it into bite-sized chunks that you can skewer and we're going to do exactly the same with our paneer cheese some Indian cheese that doesn't melt which means we can cook it and we're going to dice up some onion quit your moaning moing I'm happy I've got thermalon underneath this me too with all your lamb neck diced up and the paneer cheese roughly the same kind of size you mix it with that paste you've just made you want this bit yep and then you can leave it for several hours or even overnight to marinate in the fridge but to be honest with you with Lam neck filler it's so tender it's got so much marbled fat that we're going to go straight in cuz it doesn't need tenderizing sometimes what a marinade can do it just needs a flavor which is there now it's time to skew her up we're going to alternate our lamb our onion and up and near and keep going until you reach the end of your skewer what you end up with are really really meaty skewers that is an entire portion in itself and because you're alternating lamb and paner cheese and onion it makes it even more affordable when buying lamb you want to make sure that you're going to get the really good stuff so look out for a quality Mark such as the Red Tractor Mark to ensure that you're getting the best stuff possible now the key to cooking these and making them really awesome is to get serious amounts of char so we're preheating a castline gridle you can do it on a barbecue on a very hot Grill but and this is where it gets a little bit geeky just align all your Square cheese cuz you want flat edges in the pan you get more Char that's important they'll need a couple of minutes on each side of which there are four because they are square and in the meantime we can clear down all the raw lamb and make a freck salad I'm just going to heat my hands up as well a salad is super simple as well we're just going to finally slice up a white onion some tomato some cucumber and we're going to toss that all together in a bowl with the juice of the lemon that we zested earlier and a pinch of salt but the onion is very very strong when it's raw so just place in a Sie over a bowl and pour a kettle over it's just enough to blanch it and take away the fiery heat but you leave yourself with the onion flavor oh son hello yeah for me m is that l smelling incredible it's also looking great look at the charring you'll notice the paner cheese yeah it's not melting like a lot of cheese is why it's a curd cheese it doesn't melt if you can't get hold of paner you could use something like halumi another cheese it doesn't melt but you get a great kind of charred grilling flavor going on mozzarella's lots of great for this is it less good less less good we'll get these skewers out of here they're looking awesome we'll give them just a minute or so to rest up it lets the meat kind of relax don't forget the skewer it's hot and it's still hot the way through it but we can use the hot pan to warm through Indian flatbread use whatever you can get a hold of a Nar chati we've got a para it's just going to go into there and just warm through and we can pick some fresh coriander leaves the final garnish and then the yogurt it's just PL natural yogurt and we'll dribble it with fresh mint now if youve spent this video wondering what a lamb sock is it's not a sheepish way of keeping your feet warm it's actually a great community of people who love lamb and want to find easy delicious and inspirational ways to use it in recipes so make sure you head to the their page and check them out but for now there we go look at that a spiced lamb and paner we finished it with lemon mint and yogurt ready to tuck into sorted why are you holding the bowl I don't know I was going to put in the bowl and then I realiz it's better to be held I'll hold it sorted whether it's on a griddle or a barbecue under a grill you need that Char cuz charred lamb is the best smell and taste if you want the full recipe for this and I know that you do head to sorted food get all the ingredients make it eat it enjoy it send us photos you want LIF time there's only one seat up front I'm in the trailer I\n"