Tandoori paneer skewers with yogurt cucumber salad

Name: Tandoori paneer skewers with yogurt cucumber salad
Prep time: 25 min
Total time: 25 min
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 2 x 225g blocks paneer, cut into 3cm cubes; 3cm piece ginger, grated; 3 tbsp tandoori paste; 6 tbsp natural yogurt; 2 tbsp olive oil, plus a drizzle; 2 red peppers, cut into 4cm chunks; 2 red onions, cut into 4cm chunks; Basmati rice and poppadums (if you’re not avoiding gluten) to serve; For the cucumber salad; 2 tsp cumin seeds; 1 red onion, finely diced; Juice 1 lemon; 1 small garlic clove, crushed; 2 cucumbers, thinly sliced; Small bunch mint, leaves finely chopped (reserve a few whole leaves to serve, if you like); 200g natural yogurt; You’ll also need; Skewers (soak wooden ones for 30 min)

Portion size: Serves 4
Hands-on time 25 min
Difficulty: easy

Gluten-free

Vegetarian

Jess Meyer

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Make a BBQ dinner for 4 in less than 30 minutes with our easy Tandoori paneer skewers recipe. Serve with a creamy mint and cucumber salad.

For more delicious things on sticks, check out our kebab recipes collection.

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Ingredients

2 x 225g blocks paneer, cut into 3cm cubes
3cm piece ginger, grated
3 tbsp tandoori paste
6 tbsp natural yogurt
2 tbsp olive oil, plus a drizzle
2 red peppers, cut into 4cm chunks
2 red onions, cut into 4cm chunks
Basmati rice and poppadums (if you’re not avoiding gluten) to serve

For the cucumber salad

2 tsp cumin seeds
1 red onion, finely diced
Juice 1 lemon
1 small garlic clove, crushed
2 cucumbers, thinly sliced
Small bunch mint, leaves finely chopped (reserve a few whole leaves to serve, if you like)
200g natural yogurt

You’ll also need

Skewers (soak wooden ones for 30 min)

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Method

Prepare the barbecue for direct heat (for cooking right over the coals; or see alternative cooking instructions below). For the salad, lightly toast the cumin seeds in a dry pan (about 1 minute). Crush in a pestle and mortar, then mix with the onion, lemon juice, garlic and a pinch of salt. Set aside for 15 minutes to quick-pickle, then stir in the sliced cucumbers, mint and yogurt.
Meanwhile, mix the paneer, ginger, tandoori paste, yogurt, oil and peppers in a bowl with a pinch of salt, ensuring the paneer and peppers are well coated. Thread the paneer, peppers and onions onto skewers, alternating. Drizzle with a little oil, then cook with the BBQ lid down, turning once or twice until the veg are tender and the paneer is a little charred – about 10 minutes.
Serve the skewers with the cucumber salad and, if you like, rice, poppadums and mint leaves.
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