Tandoori paneer skewers with mango salsa


  • 150g pot natural yogurt
  • 3 tbsp tandoori paste
  • 4 limes, 3 juiced, 1 cut into wedges
  • 2 x 225g blocks paneer, cut into 3cm pieces
  • 2 small red onions, cut into 1cm slices
  • 1 mango, cut into small dice
  • 1 avocado, cut into small dice
  • small pack mint, chopped
  • 2 x 250g pouches cooked basmati rice, to serve (optional)
  • 1 red pepper, cut into 3cm pieces


  • STEP 1



    Add the paneer and lightly mix it into the coat. Thread the protine in paneer onto alloy skewers rotating with pepper and onion, then put on a baking tray lined with foil.

    Grill the skewers for 10 mins, switching halfway through, until the paneer is heated and the veg is softened and lightly charred.


  • STEP 2

    Meanwhile, make the salsa by mixing the mango, avocado, mint, and outliving lime juice. Heat the rice following set directions, if using, and work with the skewers, salsa, and lime wedges.

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