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
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)

By: Jess Meyer
Former deputy food editor, delicious.

Published: 11 Jul 22
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 4
Hands-on time 25 min

Visit deliciousmagazine.co.uk to save recipe

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)

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.

Recipe from July 2022 Issue

Nutrition

Nutrition: per serving

Calories: 433kcals
Fat: 20.8g (8g saturated)
Protein: 33.5g
Carbohydrates: 24.7g (21.6g sugars)
Fibre: 6.4g
Salt: 0.7g

delicious. tips

No barbecue? Cook the skewers under a hot grill for 8-10 minutes until cooked through and slightly charred.

Easy swaps: Swap the paneer for halloumi, or use mixed veg instead.

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Tandoori paneer skewers with yogurt cucumber salad

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