Paneer kebabs
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Danielle Wood
Paneer kebabs
Marinate and assemble these paneer kebabs before you leave for your trip – they’ll taste even better after a couple of days, and all you need to do is pop them on the barbecue! You will need eight metal skewers
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
590Kcal
Fat
38gr
Saturates
20gr
Carbs
26gr
Sugars
9gr
Fibre
3gr
Protein
34gr
Salt
0.5gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
For the kebabs
- 2 tbsp Greek-style natural yogurt
- 2 tbsp vegetable oil
- 1 tbsp ginger and garlic paste
- 2 tsp tandoori masala powder
- ½ tsp chilli powder, plus extra to serve
- 2 tsp ground cumin
- ½ tsp ground turmeric
- juice of 1 lemon
- 1 tsp runny honey
- 450g paneer, cut into chunky squares
- 1 red pepper, chopped into large pieces
- 1 red onion, chopped into large pieces
To serve
- 4 mini garlic and coriander naan
- 4 tbsp Greek-style natural yogurt
- ½ x 30g pack coriander, leaves picked
- 1 lemon, cut into wedges
Step by step
- Start by making the marinade for the paneer. In a medium bowl, whisk together the 2 tablespoons of yogurt with the oil, ginger and garlic paste, spices, lemon juice, honey and a pinch of salt. Add the diced paneer and mix well to coat. Thread onto 8 small metal skewers, alternating with pieces of pepper and onion. Transfer to the fridge to marinate for up to 3 days.
- Heat the barbecue for direct cooking (you can also cook these in a pan on a hob or under the oven grill if you have access to one). Add the skewers to the preheated barbecue and cook until nicely charred on all sides, turning frequently (for around 10 minutes). Towards the end of cooking, warm the naan on the barbecue.
- Serve the kebabs with a mini naan and the yogurt sprinkled with an extra pinch of chilli powder. Garnish with coriander and a lemon wedge.
