Paneer Kebab Recipe

These tasty paneer kebabs are loaded with vegetables and served with coriander mint chutney. A perfect vegetarian alternative to meat kebabs.

5 from 1 vote

DieTARY CHOICEEgg-Free Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegetarian Recipes

Prep Time 10

Cook Time 20

Marinating Time 20

Total Time 50

Course Meatless BBQ, Quick & Easy, Quick Weeknight Dinners

Cuisine Indian

Servings kebabs

Calories 157 kcal

Equipment

1 mixing bowl

1 Blender

6 metal skewers

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

Nutrition

Serving: 1kebabCalories: 157kcalCarbohydrates: 7gProtein: 7gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 26mgSodium: 20mgPotassium: 133mgFiber: 2gSugar: 3gVitamin A: 4088IUVitamin C: 8mgCalcium: 246mgIron: 1mg

Find this recipe online:

Paneer Kebab Recipe

https://theflexitarian.co.uk/recipe-items/paneer-kebabs/