Paneer And Vegetable Skewers Recipes

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INDIAN PANEER SKEWERS



Indian paneer skewers image

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

Provided by Good Food team

Time 30m

Number Of Ingredients 10

4 courgettes
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
3 tbsp lemon juice
2 garlic cloves , crushed
2cm piece ginger , finely grated
cooked rice or naan and mango chutney, to serve

Steps:

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

Nutrition Facts : Calories 557 calories, Fat 46 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.1 milligram of sodium

TANDOORI PANEER SKEWERS WITH MANGO SALSA



Tandoori paneer skewers with mango salsa image

This quick vegetarian main is perfect for weeknights - grill skewers of paneer cheese and veg, then serve with a fruity avocado salsa

Provided by Katy Gilhooly

Categories     Dinner, Main course, Supper

Time 30m

Yield Serves 4 (makes 4 large or 8 small skewers

Number Of Ingredients 10

150g pot natural yogurt
3 tbsp tandoori paste
4 limes , 3 juiced, 1 cut into wedges
2 x 225g blocks paneer , cut into 3cm pieces
2 small red onions , cut into 1cm slices
1 mango , cut into small dice
1 avocado , cut into small dice
small pack mint , chopped
2 x 250g pouches cooked basmati rice , to serve (optional)
1 red pepper , cut into 3cm pieces

Steps:

  • Heat grill to high. Mix the yogurt in a medium bowl with the tandoori paste, 1 tbsp lime juice and some seasoning. Add the paneer and gently stir in to coat. Thread the paneer onto metal skewers alternating with pepper and onion, then place on a baking tray lined with foil. Grill the skewers for 10 mins, turning halfway through, until the paneer is hot and the veg is softened and slightly charred.
  • Meanwhile, make the salsa by mixing the mango, avocado, mint and remaining lime juice. Heat the rice following pack instructions, if using, and serve with the skewers, salsa and lime wedges.

Nutrition Facts : Calories 393 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 30 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 0.6 milligram of sodium

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