Tikka skewers

Tikka skewers

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

Prep: 35 mins Cook: 25 mins Plus chilling

Easy

Serves 6
Veggies needn't feel left out at barbecues with these Indian-spiced kebabs

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal561
  • fat23g
  • saturates10g
  • carbs69g
  • sugars23g
  • fibre3g
  • protein25g
  • salt3.56g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 3 tbsp tikka paste
  • 500g tub yogurt
    yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 2 tsp cumin seeds
  • thumb-size piece fresh root ginger, finely grated
  • 250g bag small new potatoes
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 300g paneer cheese, cut into chunks
  • 3 red onions, peeled and sliced into wedges through the root
  • 2 red peppers, deseeded and cut into chunks
  • 5 tbsp mango chutney
  • small pack mint leaves, leaves picked
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 250g bag salad leaves
  • 12 chapatis

Method

  1. Soak 12 wooden skewers in water for 30 mins (this helps to stop them burning). In a large bowl, mix together the tikka paste with half of the yogurt, the cumin, ginger and seasoning. Boil the potatoes in a pan of boiling salted water for 7 mins, then drain well and tip into the tikka mixture with the paneer. Gently mix into the marinade, then chill for at least 2 hrs to take on flavour.

  2. To assemble the kebabs, alternately thread the marinated potatoes and paneer onto the skewers with the onions and peppers, then cover on a tray until you are ready to barbecue.

  3. Heat the barbecue or a grill. Mix the mango chutney into the remaining yogurt, and the mint leaves into the salad leaves. Barbecue or grill the kebabs for 10-15 mins, turning, until the veg are charred and softened. With a few minutes to go, add the chapattis to the barbecue in batches to warm through. Serve the kebabs with the minty salad, cooling mango yogurt and chapattis, and let everyone assemble their own wraps.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
abikinsey
27th Sep, 2012
5.05
Wowed and amazed by how tasty this was, children, meat eaters & a veggie in the family all appreciated these skewers.
angel82
6th Sep, 2012
use soya yoghurt, I don't eat dairy and substitute soya yoghurt for normal dairy yoghurt all the time, add alittle lemon juice to make up for the lack of sharpness in the soya that you get from a natural plain yoghurt.
nkkingston
6th Jul, 2012
Any recommendations for bases for the marinade other than yoghurt? I was thinking of doing this for some vegan friends (minus the cheese, obviously).
vhassyx4u
30th Nov, 2011
how can i shorten down chilling time
vhassyx4u
30th Nov, 2011
I have 2 hours to make this so how can i shorten down the cooking time
louiseirons
2nd Jul, 2011
Went down well today at family BBQ, will be making again :-)
misskatpaw
13th Sep, 2010
4.05
went down a storm with friends at our BBQ, however in line with a couple of the above comments... 1) the potatoes needed a little longer to boil 2) i'd recommend substituting for a spicier paste as the yoghurt substantially cools it down 3) I would use less yoghurt as there's loads of excess.
anne55
1st Jul, 2010
Would like to try this as a none vegy version with chicken instead of cheese. Will have to try it next time we have a bbq
holds1
17th Jun, 2010
5.05
I used Hallumi cheese instead as I couldn't get the paneer at Tesco. It tasted fantastic and the marinade was delicious. All I would suggest is to cook the potato a little longer before you add to the skewer as these took longer on the BBQ when the rest of the veg was cooked. Very tasty.
alexevans1
9th Sep, 2009
4.05
Tasty vegetarian meal, quick and easy to prepare. I used Pataks tikka paste which worked well.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.