If you love the rich, comforting flavours of butter chicken but want a vegetarian twist, these marinated paneer skewers are for you. Paired with a refreshing herb and cucumber yoghurt sauce, this dish makes a standout appetiser or a light meal when served with rice and greens.
Serves: 4
Author: Bianca Berton-Scarlet, Monash FODMAP trained Dietitian
Prep time: 5 minutes (allow 2-3 hours to marinade)
Cook time: 30 minutes
Ingredients
For the paneer kebabs:
- 2 Tbsp Butter Me Up - Butter Chicken Spice Mix
- 2 heaped Tbsp tomato paste
- ¼ cup yoghurt (use lactose free Greek yoghurt for a lactose free option or use coconut yoghurt for a dairy free option)
- ½ lemon juiced
- Salt and pepper to season
- 300g paneer, diced into cubes
- Metal skewers
Yoghurt Sauce:
- ¼ cucumber, diced finely
- 1 ½ Tbsp fresh mint, finely chopped
- 1 ½ Tbsp fresh dill, finely chopped
- ¾ cup plain yoghurt (use lactose free Greek yoghurt for a lactose free option or use coconut yoghurt for a dairy free option).
- A pinch of salt
Instructions:
- Prepare the marinade at least 2-4 hours before cooking the paneer skewers. To prepare the marinade, in a large bowl add the Butter Me Up spice mix, tomato paste, yoghurt, lemon juice and season with salt and pepper. Mix well until combined. Add the paneer, coating it in the marinade. Set aside for at least 2 hours or up to 12 hours in the fridge.
- Prepare the yoghurt sauce by combining all the ingredients in a bowl and stir together. Set aside in the fridge until you are ready to serve.
- Thread the paneer onto metal skewers, reserving any excess marinade, and cook over a grill or in a fry pan on medium heat. Add the left over marinade and cook for about 10 min or until crisp on all sides.
- We recommend serving the skewers on a layer rice topped with baby spinach, panner skewers and drizzled with yoghurt sauce. Alternatively serve the skewers as an appetiser with the yoghurt sauce and lemon wedges.