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Potato and paneer kebabs
- Lulu Grimes
Published: October 31, 2022 at 2:27 PM
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Serves 2
Easy
Prep: 10 mins
Cook: 25 mins
0 reviews
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Paneer is a mild-tasting cheese that's great for absorbing flavours. Here it's marinated in lemon juice and gunpowder spice before being grilled on skewers to make for a simple starter or light lunch
Gluten free
Vegetarian
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Make these potato and paneer kebabs for lunch, then check out our BBQ paneer with beetroot, coconut and crispy shallots, healthy kebabs and more kebab recipes. Also read our guide on what is paneer and where to buy it for advice on sourcing this ingredient.
Ingredients
Nutrition
-
100ml greek yogurt
-
1 lemon
juiced
-
2 tsp Cooks' Ingredients Gunpowder Spice Blend
-
225g paneer
cubed
-
12 baby potatoes
-
1 tbsp vegetable oil
-
1 carrot
grated
-
½ tsp cumin seeds
toasted
-
1 green chilli
finely chopped
-
pinch of sugar
-
small bunch fresh mint
chopped
-
1 cucumber
peeled and sliced, to serve
Nutrition: Per serving
- kcal682
- fat39.3g
- saturates21.2g
- carbs41.9g
- sugars9.3g
- fibre6g
- protein37.2g
- salt0.3g
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Method
-
step 1
Mix the yogurt in a medium bowl with 1 tbsp of lemon juice, the spice blend and a pinch of salt. Add the paneer and gently stir until it is completely coated.
-
step 2
Cook the potatoes in boiling salted water for 10-12 mins or until barely tender. Drain well. Thread the paneer onto long metal skewers alternating with potatoes, then put them on a baking tray lined with foil. Brush the potatoes with a little oil. Grill the skewers for 10 mins, turning halfway, until the paneer is hot and the potatoes slightly charred.
-
step 3
Meanwhile, mix the carrot with the remaining lemon juice, cumin, chilli, sugar and mint. Serve the kebabs with sliced cucumber and the carrot salad.
Check out more of our favourite paneer recipes
Authors
Lulu GrimesManaging editor
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