Potato and paneer kebabs

Potato and paneer kebabs

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
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 2 persons



  1. 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.
  2. 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.
  3. 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.