Indian paneer skewers

Indian paneer skewers

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Prep: 15 mins Cook: 15 mins


Serves 4
Serve these easy-to-prepare paneer skewers with naan bread, rice and mango chutney for a Indian-inspired dinner

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal557
  • fat46g
  • saturates22g
  • carbs8g
  • sugars6g
  • fibre3g
  • protein29g
  • salt0.1g
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  • 4 courgettes



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 2 x 225g blocks paneer, each cut into 16 cubes
  • 1 small red pepper, deseeded and chopped into large chunks
  • 1 small red onion, chopped into large chunks
  • 2 tsp curry powder
  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 tbsp lemon juice
  • 2 garlic cloves, crushed
  • 2cm piece ginger, finely grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • cooked rice or naan and mango chutney, to serve



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  1. Thickly slice 2 courgettes. Using a peeler (a swivel peeler works well), thinly slice the remaining 2 lengthways.

  2. Thread the thick slices of courgette onto skewers, along with the paneer, red pepper and onion. Mix together the curry powder, half the oil, the lemon juice, garlic and ginger, and spoon over the skewers. Leave to marinate until ready to cook, if you have time.

  3. Heat a large griddle pan, drizzle the thinly sliced courgette with the remaining oil and cook for 1-2 mins on each side until charred. Set aside to cool, then chill for tomorrow.

  4. Put the prepared skewers on the griddle and cook for about 2 mins on each side, or until tender. Serve with rice or naan and mango chutney.

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