Creamy paneer skewers with coconut spice.

Soft, fragrant, and full of flavour, this paneer BBQ skewers recipe combines marinated paneer and vegetables grilled to perfection, homemade naan bread, and a refreshing coconut raita. Cooked over open fire, these BBQ paneer skewers bring the warmth and spice of India to your outdoor table, perfect for sharing around the Kadai. Whether served as a main dish or part of a larger feast, these Indian paneer skewers capture the essence of smoky, spiced live-fire cooking.

BBQ Skewer Cooking

Grilling Main Vegetarian

FOR THE PANEER AND SKEWERS:

100g coconut yogurt
2 tbsp desiccated coconut
1½ tsp ground turmeric
1 tsp ground cumin
3 tsp garam masala
2 garlic cloves, crushed
1 thumb-sized piece of ginger, finely grated
1 green chilli, finely chopped
¼ tsp chilli powder (optional)
400g paneer, cubed
2 green peppers, halved and seeded
1 red onion, quartered
Lime or brinjal (aubergine) pickle, to serve

FOR THE NAANS:

1 tsp fast-action dried yeast
1 tsp golden caster sugar
50g natural yogurt
250g strong white bread flour, plus extra for dusting
½ tsp fine salt
Groundnut oil
Clarified butter or ghee
Toasted desiccated coconut, to serve

FOR THE COCONUT RAITA:

½ cucumber, peeled and seeded
½ lemon, juiced
300g coconut yogurt
Small bunch of mint, finely chopped (plus a few leaves for garnish)
Handful of coriander leaves, chopped

Method

MARINATE THE PANEER

In a bowl, mix the coconut yogurt, desiccated coconut, turmeric, cumin, 2 tsp garam masala, garlic, ginger, green chilli, and chilli powder. Season well. Toss the paneer cubes in the marinade until evenly coated. Cover and chill for at least 2 hours, or overnight for a deeper flavour.

PREPARE THE NAANS

Mix the yeast, sugar, and yogurt with 125ml warm water. In a separate bowl, combine the flour and salt, then slowly stir in the yeast mixture to form a dough. Add 2 tbsp oil and knead until smooth (10 minutes by hand or 5 minutes in a mixer). Place the dough in a clean bowl, cover with a damp tea towel, and leave to rise for 2 hours or until doubled in size.

MAKE THE RAITA

Grate the cucumber and squeeze out any excess water. Combine the cucumber with lemon juice, coconut yogurt, mint, and coriander. Season with salt and pepper, cover, and chill until serving.

SHAPE THE NAANS

Once the dough has risen, knead briefly and divide into 4 equal pieces. Roll each one into an oval about 5mm thick. Place on oiled baking sheets, cover with oiled clingfilm, and leave to puff up for 30 minutes.

PREPARE THE KADAI AND SKEWERS

Light your Kadai and bring it to high heat. Thread the marinated paneer, peppers, and onion onto metal skewers, alternating between ingredients. Let any excess marinade drip off before grilling.

COOK THE NAANS

Place the Hotplate over medium-high heat and oil it lightly. Cook the naans in batches for 5–10 minutes until golden and bubbling on one side, then flip and cook the other side. Brush with ghee and sprinkle with toasted desiccated coconut. Keep warm on the Warming Rack.

GRILL THE SKEWERS

Grill the skewers for 4–6 minutes, turning halfway through, until lightly charred and the peppers are tender. Sprinkle with the remaining garam masala and a pinch of salt.

ASSEMBLE AND SERVE

Remove the paneer and vegetables from the skewers and fill the warm naans. Add fresh coriander and mint, spoon over the coconut raita, and serve with lime or brinjal pickle on the side.

Featured collection

Outdoor grilling setup featuring reusable metal BBQ skewers and rack with colourful kebabs over hot coals

BBQ Skewers with Rack

£59

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Created By
Will Madeley

Kadai Fire Chef

A true foodie with a flair for creativity, Will loves experimenting over live fire to craft everyday and unique dishes, exploring new techniques and flavour combinations.