Sunny days call for lengthy barbecue sessions in the garden. We find the best BBQs are when everyone brings a dish they love, and this delicious paneer kebabs recipe will cater for all.
Paneer kebabs are a simple veggie BBQ dish with a spicy kick. Vegetarians often get a raw deal at a barbecue, but these marinated paneer kebabs are so tasty that even meat eaters will find themselves going back for more. Paneer is a fresh, unsalted white cheese that is really popular in Indian cuisine. It's great in a curry as a delicious substitute for meat or fish, but we love it on its own - especially with a flavoursome spicy marinade.
It has a firm texture, which makes it a great option to make vegetarian dishes that are substantial and satisfying. You can buy paneer in most large supermarkets, often in the world foods section, but if not, it’s worth checking to see if you have a local Indian or Asian supermarket, where you’ll be able to find a whole range of ingredients to give your cooking a really authentic flavour. They often stock spices in bulk, which is much cheaper than buying in British supermarkets.
What marinade should I use for paneer kebabs?
Marinating the paneer in the spice mixture gives the flavours a chance to really develop. We've opted for traditional Indian spices, but you can use whatever spice mix you like, experimenting with inspiration from different cuisines around the world. The flavours of the West Indies would complement this dish just as well!
We’ve served our paneer kebabs with a homemade cucumber salad and some simple lime wedges, but you could try serving them with a rice salad or spiced potatoes, if you like. For more delicious ideas with paneer, try our spinach and paneer curry, or our grilled paneer and mango salad.
HOW TO MAKE SPICY PANEER KEBABS
- 2 x 226g packets paneer
- 2tbsp coriander seeds
- 2tsp each cumin and turmeric
- 2tbsp sunflower oil
- 1tbsp sea salt
- juice of 4 limes
- 4 red onions, cut into chunks
- lime wedges and cucumber salad
- Cut the paneer into chunks – you should get 12 from each pack – then transfer to a bowl. Toast the coriander seeds in a dry frying pan, then crush with a mortar and pestle. Mix the coriander in a separate bowl with cumin, turmeric, oil, salt and lime juice. Mix this spice mixture well with the paneer, then cover and leave to marinate for a few hours or overnight.
- Thread the paneer onto skewers, separating each piece with a chunk of red onion. Brush over any remaining marinade and grill for 10 mins, turning to get an even browning. Serve with lime wedges and a cucumber salad.
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Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
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