Paneer and vegetable skewers by Anjum Anand

Ingredients (makes 6 skewers)


  • 300g paneer, cut into 2.5cm cubes
  • 1 large onion, peeled and cut into 2.5cm cubes
  • 1 green and 1 red pepper, cored and cut into 2.5cm cubes
  • Vegetable oil, for greasing
  • 6 wooden skewers, soaked in water for 1 hour
  • 2 tbsp melted butter
  • Chaat masala, to sprinkle

For the marinade



  • 125ml Greek-style yoghurt
  • 5g fresh ginger, peeled
  • 10g garlic (approximately 3 large cloves), peeled
  • Salt, to taste
  • ¼ - ½ tsp chilli powder, or to taste
  • 1 tsp garam masala
  • 2 tbsp lemon juice, or to taste
  • 2 tbsp vegetable oil
  • 1 tbsp gram flour
  • 1 tsp cumin powder
  • Seeds of 6 cardamom pods, powdered with a pestle and mortar


Purée all the marinade ingredients until smooth, then place in a non-metallic bowl. Add the paneer and vegetables and allow them to soak up the flavours for 30 – 40 minutes or longer in the fridge.

Thread the vegetables and paneer alternatively onto the skewers. Grill for 7 minutes on a hot barbecue, drizzle over the melted butter, turn and cook for another 2-4 minutes or until charred at the edges.

(Alternatively cook in an oven preheated to 200 C/ 400 F / gars mark 6 for 8-10 minutes, turning halfway). Sprinkle the skewers liberally with chaat masala and serve with bread.