Tandoori Paneer Skewers
Serve up a feast of delicious paneer skewers served on a bed of soft, BFree naan bread
Credited to: BFree
Kcal:
Serves 6
10 mins prep
40 mins cooking time
Ingredients
- 2 x 226g packets of paneer cheese *
- 250g Greek yogurt
- 2-4 tbs tandoori paste each brand varies in strength *
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 1 tbs light oil
Red Cabbage
- ¼ red cabbage finely sliced
- Juice 1 lemon
- ½ tsp sea salt
To Serve
- 4-6 BFree Naan Breads
- Extra Greek yogurt
- Mango chutney *
- Fresh soft herbs, coriander, mint
- Lime wedges
- ½ cucumber de seeded and diced
- Sliced chilli (optional)
Notes: * Check Coeliac UK's Food and Drink Information for suitable products
Method
- In a medium bowl add the yogurt, tandoori spice paste, salt and pepper, stir to combine.
- Chop the panneer into approx. 1 inch cubes and add these to the yogurt mix, stir gentle to combine and set aside.
- Pre heat the oven to 180C fan, line a baking tray.
- Divide the paneer onto 4-6 skewers and place on the baking tray, drizzle with the oil and place in the pre heated oven for approx. 40 minutes. Turning the skewers once or twice.
- Whilst the paneer is cooking add the finely sliced red cabbage, lemon and salt to bowl and stir to combine. Set aside.
- Pre your other accompaniments, herbs, lime wedges, mango chutney, cucumber and warm the naan as per packet instructions. You can keep these warm by wrapping in foil and keeping in a low oven if needs be.
- Serve the naan and skewers on a platter along with the serving suggestions, and tuck in!
