Name: Sticky Mango Paneer Kebabs
Total time: 60 min
Yield: 4
Cuisine: Indian
Ingredients: 500g Paneer; Knob of Ginger; 4 Cloves of Garlic; 1 Tsp Cumin; ½ Tsp Chilli Powder; ½ Tsp Turmeric; 1 Tbsp Tomato Purée; 3 Tbsp Vegetable Oil; 3 Tbsp Mango Chutney; 1 Red Onion; 1 Lime; 2 Tbsp Curry Powder; 250g Natural Yoghurt; 4 Large Naan Bread; Handful of Coriander; 2 Red Chillies; Salt; Pepper; Vegetable Oil

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Charred paneer makes for the ultimate veggie-friendly barbecue snack. Sticky, spicy, and loaded into fluffy naan with curry yoghurt – need I say more? Sophie x

Sticky Mango Paneer Kebabs

Soak your wooden skewers in a tray filled with water.

Cut your paneer into 3cm cubes. Pop them in a large bowl.

Roughly chop your ginger and garlic. Add it to a food processor along with your cumin, chilli powder and turmeric. Add 2/3 of your mango chutney, tomato purée, 3 tbsp vegetable oil and a good pinch of salt and pepper. Blend until you have a smooth paste.

Pour your marinade over your paneer chunks and toss to coat. Leave to marinate for at least 30 mins, more time if you have it.

Meanwhile, cut your onion in half and slice it.

Heat a little vegetable oil in a frying pan set over a medium heat. Add half of your onions and cook them for 15 mins until they are totally soft and starting to caramelise. Add your curry powder and cook out for 2 mins. Leave your onions to cool a little.

Add your remaining onion to a bowl and squeeze over your lime juice. Sprinkle in a good pinch of salt, then scrunch up with your onions with your hands to encourage them to pickle. Set it aside.

Spoon your caramelised onions into your food processor. Add your yoghurt and your remaining mango chutney, then blitz until totally smooth.

Heat your barbecue or grill to a medium-high heat.

Skewer your paneer pieces onto your wooden skewers. If grilling, arrange your skewers on a baking tray and grill in the oven for 6 mins on each side, turning until they are evenly cooked and starting to char a little around the edges. If barbecuing, place them on the grills and cook the paneer in the same way.

Heat your naans up in the oven according to packet instructions.

Roughly chop your coriander and slice your chillies.

Assembly time. Spread a little yoghurt on the base of the naan, then push your paneer off your skewers on top.

Such a good recipe! I added some veggies to the wrap, which beefed it out a bit.

Holy heck. The first thing I decided to make from Mob and both me and the teen were legitimately emotional eating it. I'm not known for my savoury cooking skills, to the point when I offered to cook for the 11yo the other day, they said they should probably do it instead. But this came out so good. I pieced together components throughout the day when I had a few spare moments between meetings and just, wow. Do it.

This is the recipe that got me to sign up for Mob. So good! Dont have a blender though so two types of onions stayed whole. Delicious!

This recipe is legitimately incredible, maybe the best one I've tried from mob kitchen!

I remember I first tried this a couple of years ago when I got the recipe in a newsletter email from mob with an e-book that included this recipe. I honestly do not even have the words to describe how good this was especially on the BBQ. You must try this one!

This was fabulous. Quick tip for those of us that have firmer paneer.  Give it a quick soak in warm water before you add the marinade. Otherwise the paneer stays really hard- even after grilling.

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6257761842001

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Sophie Wyburd

Sophie Wyburd is a cook and food writer specialising in simple, hearty comfort food, informed by her love of cookbooks and background in restaurant kitchens. You can find her co-hosting the 'A Bit of a Mouthful' and 'I’ll Have What She’s Having' podcasts, and hosting sell-out supper clubs in London. Her debut cookbook 'Tucking In' will be released in June 2024.

Photo credit: Stuart Simpson

Easy

Indian

Veggie

Pescatarian

Sticky
Mango 
Paneer
Kebabs

9 K8 A6982

Lunch

Dinner

Soak your wooden skewers in a tray filled with water.

Cut your paneer into 3cm cubes. Pop them in a large bowl.

Roughly chop your ginger and garlic. Add it to a food processor along with your cumin, chilli powder and turmeric. Add 2/3 of your mango chutney, tomato purée, 3 tbsp vegetable oil and a good pinch of salt and pepper. Blend until you have a smooth paste.

Pour your marinade over your paneer chunks and toss to coat. Leave to marinate for at least 30 mins, more time if you have it.

Meanwhile, cut your onion in half and slice it.

Heat a little vegetable oil in a frying pan set over a medium heat. Add half of your onions and cook them for 15 mins until they are totally soft and starting to caramelise. Add your curry powder and cook out for 2 mins. Leave your onions to cool a little.

Add your remaining onion to a bowl and squeeze over your lime juice. Sprinkle in a good pinch of salt, then scrunch up with your onions with your hands to encourage them to pickle. Set it aside.

Spoon your caramelised onions into your food processor. Add your yoghurt and your remaining mango chutney, then blitz until totally smooth.

Heat your barbecue or grill to a medium-high heat.

Skewer your paneer pieces onto your wooden skewers. If grilling, arrange your skewers on a baking tray and grill in the oven for 6 mins on each side, turning until they are evenly cooked and starting to char a little around the edges. If barbecuing, place them on the grills and cook the paneer in the same way.

Heat your naans up in the oven according to packet instructions.

Roughly chop your coriander and slice your chillies.

Assembly time. Spread a little yoghurt on the base of the naan, then push your paneer off your skewers on top.

Fakeaway

Meal-Prep

Summer

Barbecue

Mob Classic

Paneer

Cheese

Gram

Ginger

Garlic

Clove

Ground Cumin

Teaspoon

Chilli Powder

Turmeric

Tomato Purée

Tablespoon

Vegetable Oil

Mango Chutney

Red Onion

Onion

Lime

Curry Powder

Yoghurt

Naan

Coriander

Red Chilli

Salt

Black Pepper

Sandwiches

Wraps

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