Tandoori Paneer Skewers

Tandoori BBQ Paneer Skewers

The final installment of this weekend’s vegetarian series is my version of tandoori paneer, normally served as a side to be honest at my family BBQ’s but this packs a punch big enough to hold its own as a main, we really enjoyed it for dinner a few days ago, alongside some simple BBQ baby potato skewers and salad. 

The key to my marinade for paneer, vegetables and any meat is to first try and remove as much water as you can from the yoghurt, even when using Greek yoghurt, this really helps to make a thicker marinade which sticks to the ingredients and cooks to a crisp. Hopefully not a burnt crisp, but that depends on whoever you have in charge of the BBQ.

Try to let it marinate for at least a few hours, preferably overnight. This would also work just as well under a hot grill or in a griddle pan, which let’s face it is how we end up cooking most of the time, given the short window of bbq days in England. This marinade uses a lot of store cupboard basics so great for when you don’t have any fresh garlic or ginger in, or when you have not been able to head to the shops for fresh stuff.


1 packet of Paneer ( I use store brought for ease)
2 tbsp of Greek Yoghurt
2 tbsp of Tandoori Powder
2 tsp of Paprika
2 tsp Dried Fenugreek
1 tsp of Dried Mint
1 tsp of Ground Cumin
1 tsp of Ground Corriander
1 tsp Cayenne Pepper
1 tsp Garlic Powder
1 tsp Onion Powder
Salt & Black Pepper
1 tbsp of Rapeseed Oil
1 cup of chopped Peppers or Onions


1.Place yoghurt into a fine sieve or muslin to drain away water.

2.Pre soak wooden skewers in water to avoid them burning
3.In a bowl combine the tandoori, paprika, fenugreek, mint, cumin, coriander, cayenne, garlic, onion and salt and pepper.

4.Add in drained yoghurt and oil to create a paste.

5.Cube paneer and mix with chopped veg.
6.Coat paneer and veg in marinate and leave for at least 30 minutes, preferably longer.

7.Place cubes and veg onto skewers and cook either on the BBQ or under a very hot grill.