Donna’s Spiced Paneer Skewers with Mango Salad & Roti
Paneer is an Indian cheese that’s great at taking on spicy flavours – it’s non-melting so works perfectly for kebabs. These skewers are simple to make and served with a fresh mango salad. If vegetarian you can swap the cheese for tofu.
Method
In a bowl, mix together the oil, tandoori paste, ginger turmeric and a good pinch of salt. Add the yoghurt and mix well. Add the paneer and toss to coat. Leave to marinate for 30 minutes if you have the time.
Heat the grill to high.
Skewer the paneer and tomatoes onto 4-6 metal skewers, alternating as you go. Place on a baking tray lined with foil. Grill for 8-10 mins, turning halfway through, until the paneer is hot and softened and the tomatoes are blistered. Alternatively, drizzle with oil and bake in a hot oven for 12–15 minutes or until golden, turning once. You can char further under a hot grill if you like.
Meanwhile, in a large bowl whisk together the lime juice, oil and sugar until dissolved. Whisk in the ginger. Add the cabbage, mango, onion, mint and coriander and toss to combine. Season with a little flaky salt.
Serve the skewers with the salad, roti and yoghurt/chutney.
Ingredients
- 2 tsp olive oil
- 2 tbsp tandoori or tikka paste
- 4cm piece of fresh ginger, finely grated
- ½ tsp turmeric
- 120g pot of Greek yoghurt
- 1 x 500g block of paneer, cut into 3cm cubes
- baby plum tomatoes
- juice of 1 lime
- 1 tbsp olive oil
- ½ tsp granulated sugar
- 1 tsp grated fresh ginger
- ¼ small white cabbage, finely shredded
- 1 large mango, peeled, destoned, and sliced
- ½ red onion, finely sliced
- large handful of mint leaves
- large handful of coriander leaves
- To Serve
- roti, warmed
- plain yoghurt and mango chutney (optional)