Achaari paneer shashlik (skewers)

Name: Achaari paneer shashlik (skewers)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Serves 6
Cuisine: Indian recipes
Ingredients: 800g paneer, cut into 5cm cubes; 2 red onions, cut into 5cm pieces; 1 red pepper, cut into 5cm pieces; 1 green pepper, cut into 5cm pieces; 1 tbsp ginger-garlic paste; Juice 1 lime; Ghee, melted, to serve; Finely chopped coriander to serve; Lemon juice to serve; Chaat masala to serve; For the marinade; 75ml mustard oil; 2 tbsp panch phoran (see Know-how); 1 tsp kasoori methi (dried fenugreek leaves); 1 tbsp garam masala; 1 tbsp ground cumin; •1 tbsp ground turmeric; 1 tbsp kashmiri chilli powder (see Know-how); 1 tbsp ground ginger; ½ tsp black salt (optional); 1½ tbsp amchoor (dried mango powder); 2 tbsp gram flour, toasted in a dry pan until fragrant; 1 tbsp cashew butter; 75g double cream; 100g greek-style yogurt; Handful coriander stalks, finely chopped; Specialist kit; Metal skewers (or wooden skewers soaked in water for 30 min); Barbecue

Aktar Islam
Michelin-starred chef

Published: 22 Jul 25
Updated: 22 Jul 25

These incredible paneer and pepper skewers will be the breakout star of your next barbecue. Chef Aktar Islam shows you how to transform vegetarian kebabs into something special, with an achaari and yogurt marinade.

Authentic flavours: “Achaar is the Indian word for pickle, and achaari-style dishes are made using a similar pickle-spice blend and a yogurty marinade to carry all that flavour,” says Aktar. “These paneer skewers are simple to put together and they get that wonderful charred flavour over the fire.”
Make ahead: You can prepare the skewers up to 24 hours in advance and keep them covered in the fridge.
Aktar’s BBQ hack: Marinades can stick the food to the grill. To counter this, Aktar wraps root veg in foil (carrots, a halved celeriac, whatever’s past its best in the fridge) to create two raised platforms to suspend skewers between. By doing this, you can easily turn the food without worrying about it sticking.

Browse more brilliant vegetarian barbecue recipes.

Serves 6
Prep time 25 min, plus cooling. Cook time 15 min

Visit deliciousmagazine.co.uk to save recipe

Ingredients

800g paneer, cut into 5cm cubes
2 red onions, cut into 5cm pieces
1 red pepper, cut into 5cm pieces
1 green pepper, cut into 5cm pieces
1 tbsp ginger-garlic paste
Juice 1 lime
Ghee, melted, to serve
Finely chopped coriander to serve
Lemon juice to serve
Chaat masala to serve

For the marinade

75ml mustard oil
2 tbsp panch phoran (see Know-how)
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp garam masala
1 tbsp ground cumin
•1 tbsp ground turmeric
1 tbsp kashmiri chilli powder (see Know-how)
1 tbsp ground ginger
½ tsp black salt (optional)
1½ tbsp amchoor (dried mango powder)
2 tbsp gram flour, toasted in a dry pan until fragrant
1 tbsp cashew butter
75g double cream
100g greek-style yogurt
Handful coriander stalks, finely chopped

Specialist kit

Metal skewers (or wooden skewers soaked in water for 30 min)
Barbecue

Method

In a large bowl, massage the paneer, onions and peppers with the ginger-garlic paste, lime juice and a big pinch of salt. Set aside.
For the marinade, heat the mustard oil in a small pan until smoking. Set aside to cool for a minute, then add the panch phoran. Leave to cool.
Put the rest of the marinade ingredients in a bowl, then pour the cool oil into the bowl through a fine sieve (discard the solids). Mix well, then season with salt.
Light the barbecue and wait until it’s hot/the coals glow white. Coat the paneer and vegetables with the marinade, then thread onto skewers and put on the hot barbecue. Cook for 8-12 minutes (depending on the heat of the barbecue), turning often, until the vegetables are soft and the paneer is crisp and blistered.
Serve with a drizzle of ghee, a sprinkle of chopped coriander, lemon juice and chaat masala.

Recipe from August 2025 Issue

Nutrition

Nutrition: per serving

Calories: 636kcals
Fat: 47g (23g saturated)
Protein: 39g
Carbohydrates: 12g (7.7g sugars)
Fibre: 2.2g
Salt: 0.3g

delicious. tips

Panch phoran/phoron/puran/puram is a Bengali blend of five whole spices. You can buy it in South Asian stores or online.

Mild and fruity, dried kashmiri chillies are a Subcontinent staple. Buy them in South Asian stores or online. The ground powder is also available in M&S.

Fancy getting a copy in print?

Subscribe to our magazine

Achaari paneer shashlik (skewers)

Ingredients

Method

Nutrition

delicious. tips

Indian-style barbecue lamb cutlets with mint and coriander chutney

Rajasthani-style smoked short rib

Pepper and paneer skewers with gooseberry raita

Pickle-spiced chickpeas (aachari chole)

More to discover

Achaari paneer shashlik (skewers)

Ingredients

Method

Nutrition

delicious. tips

Or, how about...?

Indian-style barbecue lamb cutlets with mint and coriander chutney

Rajasthani-style smoked short rib

Pepper and paneer skewers with gooseberry raita

Pickle-spiced chickpeas (aachari chole)

More to discover