Paneer Kebabs

These exist in various versions in cook books and on the internet but they always seem to include mango chutney. I’m not a huge fan as it’s so sweet but you’re welcome to add a teaspoon or two into the marinade if you’d like. You can add some coriander chutney to the marinade: you can find the recipe here.

These can be made vegan by using firm tofu. The Vietnamese shop near my office sells packets of deep fried tofu chunks, which are delicious, a great time saver and freeze and defrost really well. You could also use mushrooms in place of paneer and you can just swap the yoghurt for a dairy free one. Although these skewers are ideal for barbecuing, I’ve also given instructions on doing them in the oven.


2 peppers of a colour of your choice

1 block of paneer, 225g

1/2 teaspoon of ground coriander, ginger and cumin

1/4 teaspoon of turmeric

a pinch of chili

1/2 teaspoon of salt

3 tablespoons of yoghurt

a tablespoon of oil

a teaspoon of chickpea flour, if you have it

2 tablespoons of coriander chutney, if you’d like to add it

  1. Chop the paneer and peppers into chunks which comfortably big enough to put on skewers. In a bowl big enough to hold everything, mix the paneer, peppers, spices, yoghurt, chickpea flour & coriander chutney together, if using. Leave to marinade for 30 minutes and pre-heat your oven to 180C. (You can leave this to marinade for longer, covering the bowl in the the fridge, perfect if you need or want to prep in advance.)
  1. Assemble the skewers and bake for fifteen – twenty minutes on a greased baking tray. Check after fifteen minutes – the peppers should be soft and perhaps just a little bit charred around the edges.