Coriander Paneer Skewers
Grilled paneer skewers in a fragrant, citrussy coriander marinade
Servings Prep Time
2people 15mins
Cook Time
Servings Prep Time
2people 15mins
Cook Time
  • 250gms paneerCubed
  • 4tbsp thick yogurtI used Greek yogurt
  • 1tbsp vegetable oil
  • 250gm coriander leaves and stemswashed & cleaned coarsely chopped
  • 1/2inch Gingerpeeled
  • 2-3pods garlicpeeled
  • 1 green chilli
  • 2-3tbsp gram flour/ besanIf you’re allergic to gram flour, just a cornstarch slurry
  • 1tbsp Lemon juice
  • 2-3 mint leaves
  • Oil for the pan or the BBQ
  • 1tsp Chaat MasalaOptional. If you don’t have chaat masala, then use a combination of cumin powder, dry mango powder and rock salt.
Recipe Notes

For the Marinade

  1. In a blender, take the coriander leaves and stems, mint leaves, ginger, garlic and green chilli. Grind to make a smooth paste/chutney.
  2. Add a little water to the chutney if required. Blend again.
  3. Pour the chutney into a large mixing bowl. Add to it the yogurt and lemon juice and salt to taste. Mix everything.

For the skewers

  1. Cube the paneer into large chunks. Make them big enough to stay intact on skewers.
  2. Add these paneer chunks to the coriander marinade and cover evenly. 
  3. Marinade for at-least 30 mins, I tend to marinade overnight as the flavours really get into the paneer.
  4. Take a hot griddle pan/frying pan, add a few drops of oil and heat.
  5. Skewer the paneer cubes.
  6. Once oil is hot, add the marinated paneer skewers and pan roast until brown.
  7. You might have to scrape the marinade off the marinade from the pan as the chickpeas flour might stick to the pan. 
  8. Turn the skewers so that the skewers roast evenly. It should take roughly 15-20 minutes of pan roasting.
  9. If BBQing, then follow the same process but oil the skewers prior to putting onto the grill, so that the skewers don’t stick to the grill.
  10. Serve alongside grated carrot salad and green coriander chutney