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    Spiced Paneer & courgette kebabs

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    Spiced Paneer & courgette kebabs

    By Genevieve Taylor

    These work well on a portable barbecue or fire pit (you’ll just need a grill to put over the fire). Paneer can stick, so make sure the grill bars are really hot and the kebabs are evenly oiled. Ease them off with a metal spatula before turning and don’t move them too soon. Add bright pepper pieces for an extra splash of colour.

    • Vegetarian
    • Preparation time: 20 minutes + marinating
    • Cooking time: 15 minutes
    • Total time: 35 minutes + marinating

    Makes: 8


    3 medium courgettes, cut into 1.5cm discs
    2 x 226g packs paneer
    2 tbsp vegetable oil, plus extra for brushing
    1-2 tsp dried chilli flakes (optional)
    1 heaped tbsp cumin seeds, roughly crushed using a pestle and mortar
    25g pack fresh mint, leaves only, chopped
    8 mini plain naan breads
    Mango chutney or lime pickle, to serve
    2 red chillies, chopped
    28g pack coriander, roughly chopped


    1. Tip the courgettes into a mixing bowl. Cut the paneer into evenly sized pieces, about the same size as the courgette slices, and add to the bowl. Drizzle in the oil, then sprinkle in the chilli flakes, if using, and crushed cumin. Add the mint and season. Gently stir everything together to coat evenly in the spices. Cover and set aside in the fridge to marinate for at least 30 minutes (up to 2 hours). 

    2. When you are ready to cook, fire up your barbecue ready for direct grilling (to cook over the heat of the fire). Thread the courgettes and paneer onto skewers. If they look dry, brush over a little extra oil to prevent them from sticking to the grill. Lay the skewers onto the grill bars, directly over the heat, and grill for 2-5 minutes. Use a fish slice to ease the kebabs from the grill bars and carefully turn over, cooking the other sides for 2-5 minutes until the courgettes and paneer are lightly charred and cooked through.

    3. Once cooked, transfer to a plate and keep warm. Lay the naan breads on the grill bars and cook for a couple of minutes to warm through. To serve, use a fork to gently push the courgette and paneer from the skewers and serve with the naan and chutney or pickle. Sprinkle over the chopped chilli and coriander and enjoy while still hot.

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