Paneer tikka kebabs

Paneer tikka skewers Serves 2


  • 2 large tbsp tikka paste
  • 250g natural Greek yoghurt
  • handful fresh coriander, chopped
  • 1tbsp chopped mint leaves
  • 250g paneer
  • 1 courgette
  • 8 cherry tomatoes
  • 1tbps olive oil


  • Soak some wooden skewers in warm water for an hour or so (or you can use metal skewers).
  • Mix the tikka paste with the yogurt and the herbs in a large bowl. Cut the paneer into cubes and mix into the yogurt marinade. Cover and leave in the fridge overnight or for at least a few hours.
  • Heat the BBQ until it is good and hot.
  • With a vegetable peeler slice the courgette into long strips and toss with the cherry tomatoes in the oil. Thread the paneer (keeping any leftover marinade in a bowl for serving), courgette and cherry tomatoes onto the skewers. Repeat.
  • Cook on the BBQ for approx 2 mins each side spooning over a little extra yogurt sauce if you want or serve with flat breads and a dollop of any leftover marinade.

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