These paneer kebabs offer a delightful vegetarian twist on traditional meat skewers, combining marinated paneer cheese with a medley of fresh vegetables. Infused with tikka masala spices and yoghurt, then paired with a zesty coriander mint chutney, they deliver a burst of flavour in every bite. Versatile in preparation, these kebabs can be cooked in the oven, on the barbecue, under the grill, or even in an air fryer, making them suitable all year round. Whether served as an appetiser or a main course, they are sure to please both vegetarians and meat-eaters alike
Paneer Kebabs: A Delicious Indian Classic Made Vegetarian
In the flexitarian diet spirit that less is more, these paneer kebabs have a little bit of cheese and are loaded with vegetables and served with a zingy coriander mint chutney. They make a delicious vegetarian alternative to traditional meat kebabs. For extra flavour, the cheese and vegetables are first marinated in tikka masala paste and yoghurt.
This recipe makes a tasty lunch or dinner that can be enjoyed all year round as it can be cooked in the oven, on the barbecue, under the grill, or in an air fryer.
I like to serve these paneer tikka kebabs on top of plain naan bread or with my coriander flatbreads, and drizzled with a generous amount of coriander mint chutney.
I make the chutney in a blender while the cheese and vegetables are marinating. It will keep refrigerated for a couple of days in an airtight jar. Leftovers can be enjoyed as a sandwich spread or as a dip for dosa, pakora, samosa, or various Indian chaats.
For vegetables, I like classics such as courgette, pepper, and red onion but feel free to customise with whatever seasonal veggies you have at hand (part-boiled potatoes, cherry tomatoes, aubergine, or mushrooms work well too).
I use Patak’s Tikka Masala Spice Paste and you will need about 1/2 a medium jar for this recipe.
Serving Suggestions and Accompaniments
- Garnish with a sprinkle of chaat masala for an extra flavour boost.
- Pair with basmati rice for a more substantial meal.
- For a healthy option, skip the naan and serve with crispy salad leaves.
- Serve the kebabs with a cooling raita or yogurt dip to balance the spices.
Watch how to make these paneer kebabs
IN THIS POST
What is paneer made of?
Used in a variety of Indian dishes, paneer is a fresh cheese most commonly made with cow’s milk. It has a mild, creamy taste and a soft squeaky texture. It is a non-melting cheese that holds its shape while cooking whether it is being fried, grilled, or simmered. This makes it ideal for dishes such as curries, kebabs, or pakoras. Slightly spongy, it is also great at absorbing flavours of other ingredients.
Instead of using rennets, paneer is made by curdling heated milk with an acidic agent such as lemon juice. The curdled mixture is strained through a cheesecloth or muslin to separate the liquid part (i.e. whey) from the curds. The curds are then pressed until firm and shaped into blocks.
Because of its lower sodium and fat content, paneer is often considered to be a healthier alternative to conventional cheeses like cheddar. However, if you are watching your waistline and cholesterol, keep in mind that the amount of fat in paneer does vary according to the type of milk it is made from.
How to make these paneer kebabs
Ingredients you will need (and substitutions)
- paneer (or tofu for plant-based alternative)
- 1/2 pepper
- 1/2 courgette
- 1 medium red onion
- tikka masala paste (I use Patak’s)
- yoghurt (or plant-based alternative)
For the coriander mint chutney:
- coriander
- mint
- ground cumin
- garlic
- fresh ginger
- green chilli
- lemons
- water
- sugar
- salt
To serve:
- Naan bread (or flatbread)
Step 1: Prepare the paneer and vegetables
Cut the paneer into 12 cubes.
Deseed the pepper and cut it into 24 squares. Cut the courgette into three 2.5cm (1 inch) thick slices, then cut each slice into quarters. Cut the red onion into 12 cubes.
Step 2: Marinate
Mix the paneer and vegetables into a bowl with the tikka masala paste and yoghurt. Leave to marinate for 20 minutes.
Step 3: Make the chutney
Except for the salt and sugar, place all the chutney ingredients in the bowl of a blender and whizz to smooth. Season to taste with salt and sugar. The amount of sugar I add really varies from one batch to the next according to the bitterness of the fresh herbs. Set aside.
Step 4: Build and cook the kebabs
Once you are ready to build the kebabs, pre-heat the oven to 220°C/425°F.
To build the kebabs, simply alternate the vegetables and the cheese. As a general guide try to thread 4 pepper pieces, 2 courgettes pieces, 2 red onion pieces, and 2 paneer pieces on each skewer.
This paneer kebab recipes makes 6 skewers which is enough for 6 people as an appetiser or 3 people as a main course.
Place the kebabs on an oven tray and cook for 15 to 20 minutes, or until the vegetables are nicely charred.
Step 5: Serve the paneer kebabs
Serve the paneer kebabs on naan bread with a drizzle of coriander mint chutney on top.
Common questions about this tikka paneer kebab recipe
If you have any leftovers, simply remove the paneer and vegetable pieces from the skewers and store them in the fridge in an airtight container. They can be kept up to 3 days and reheated gently in the microwave before eating.
You can easily make the kebabs plant-based by swapping the yoghurt with a dairy-free alternative and the paneer cheese with tofu. Press the tofu first, as shown in my vegan bibimbap recipe.
If you are using wooden skewers, make sure to soak them in water for at least 30 minutes before use. This will help prevent them from burning while cooking.
I hope you enjoy this paneer kebab recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Paneer Kebab Recipe
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 225 g paneer
- 1/2 pepper
- 1/2 courgette
- 1 medium red onion
- 140 g tikka masala paste
- 3 Tbsp yoghurt
FOR THE CORIANDER MINT CHUTNEY:
- 20 g coriander
- 20 g mint leaves
- ¾ tsp ground cumin
- 1 garlic clove
- 5 g ginger
- 1 small green chilli, stemmed and deseeded
- Juice of 1 to 2 lemons
- 2 Tbsp water
- sugar, to taste
- salt, to taste
TO SERVE:
- Naan bread
Instructions
- Cut the paneer into 12 cubes.225 g paneer
- Prepare the vegetables: deseed the pepper and cut it into 24 squares. Cut the courgette into three 2.5cm (1 inch) thick slices, then cut each slice into quarters. Cut the red onion into 12 cubes.1/2 pepper, 1/2 courgette, 1 medium red onion
- Mix the paneer and vegetables into a bowl with the tikka masala paste and yoghurt. Leave to marinate for 20 minutes.140 g tikka masala paste, 3 Tbsp yoghurt
- In the meantime, make the chutney: Except for the salt and sugar, place all the chutney ingredients in the bowl of a blender and whizz to smooth. Season to taste with salt and sugar. Set aside.20 g coriander, 20 g mint leaves, ¾ tsp ground cumin, 1 garlic clove, 5 g ginger, 1 small green chilli, stemmed and deseeded, Juice of 1 to 2 lemons, 2 Tbsp water, sugar, to taste, salt, to taste
- Once you are ready to build the kebabs, pre-heat the oven to 220°C/425°F.
- To build the kebabs, alternate the ingredients and thread 4 pepper pieces, 2 courgettes pieces, 2 red onion pieces, and 2 paneer pieces on each skewer.
- Place the kebabs on an oven tray and bake for 15 to 20 minutes, or until the vegetables are nicely charred.
- Serve the paneer kebabs on naan bread with a drizzle of coriander mint chutney on top.Naan bread
Video
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/paneer-kebabs/
I cannot wait to see your posts!
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