Paneer Skewers
10m prep 10m cook 50m ready
Marinated paneer chunks threaded onto skewers with peppers and onion, grilled until golden and charred. A flavorful vegetarian option perfect for wraps or as a main.
Ingredients
- 8 wooden skewers
- 600 g Paneer cut into chunks
- 1 red onion cut into large chunks
- 2 different coloured peppers deseeded and cut into chunks
- 120 ml mild olive oil
- 1 clove garlic crushed
- 1 tsp fresh root ginger grated
- 1 tsp salt
- 1 tsp garam masala
- 1/2 tsp chilli powder
- 2 tsp ground coriander
- 1 tbsp lemon juice
- fresh coriander/cilantro leaves chopped
Nutrition (per serving, estimated)
Estimated based off 6 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 63.7 mg
- Iron: 0.8 mg
- Magnesium: 8.92 mg
- Phosphorus: 52.5 mg
- Potassium: 141 mg
- Zinc: 0.4 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 8 wooden skewers
- 120 ml mild olive oil
- 1 tsp salt
- 1 tsp garam masala
- 1/2 tsp chilli powder
- 2 tsp ground coriander
- 1 tbsp lemon juice
Prepare
- 600 g Paneer, cut into chunks
- 1 red onion, cut into large chunks
- 2 different coloured peppers, deseeded and cut into chunks
- Crush 1 clove garlic
- Grate 1 tsp fresh root ginger
- Chop fresh coriander/cilantro leaves
Let's Cook
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Step 1.
Soak 8 wooden skewers in water for 30 minutes to prevent them burning.
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Step 2.
In a large bowl, combine 600g paneer chunks, 1 red onion cut into large chunks, 2 different colored peppers deseeded and cut into chunks, 120ml mild olive oil, 1 crushed garlic clove, 1 tsp grated fresh ginger, 1 tsp salt, 1 tsp garam masala, ½ tsp chilli powder, 2 tsp ground coriander, 1 tbsp lemon juice, and a handful of chopped fresh coriander. Mix well, cover with plastic wrap, and refrigerate for 30 minutes.
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Step 3.
While the paneer marinates, preheat a griddle pan or barbecue to high heat.
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Step 4.
After marinating, tightly thread the paneer, onion, and peppers onto the soaked skewers. Grill over high heat for 8–10 minutes, turning every few minutes, until the paneer is golden and charred in spots.
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