What are the main ingredients in Succulent Paneer Kebabs?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Succulent Paneer Kebabs?

Calories: 781, Carbs: 84 grams, Fat: grams, Protein: 35.8 grams, Sugar: 35.5 grams, Salt: 669 grams

How do I prepare Succulent Paneer Kebabs?

FLAVOUR TOWN: In a bowl, combine the white wine vinegar, a drizzle of oil, seasoning, and a sweetener of choice. Mix until the sweetener has fully dissolved. Add the grated or peeled carrot, ½ the sultanas, and the sliced onion. Toss until fully combined and set aside. Separate the layers of the onion wedges into petals. RAVISHING ROTIS: Place a pan over a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm. THE PANEER IS HERE!: Plate up the colourful paneer skewers. Side with the sultana carrot salad, the warmed rotis, and the remaining roasted onions and peppers. Serve with the homemade riata for dunking. Sprinkle over the chopped coriander and the remaining sultanas. Dig in, Chef! RAITA HOME ABOUT IT: Preheat the oven to 200°C. Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning when over the heat). In a bowl, combine the yoghurt, diced cucumber, and seasoning. Set aside. THREAD & BAKE: Toss the onion petals, pepper pieces, and paneer cubes with a drizzle of oil and the curry paste. Thread 1 paneer cube, 2-3 onion petals and 2-3 sliced peppers on a skewer, making sure they are secure. Repeat in the same order, filling up each skewer until all the skewers are full. Place the loaded skewers on a greased baking tray with any of the remaining onion petals and peppers. Pop in the hot oven and bake for 10-12 minutes until the onions and peppers are soft and cooked through.

What should be prepared from my kitchen to make Succulent Paneer Kebabs?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Succulent Paneer Kebabs

Name: Succulent Paneer Kebabs
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

Make restaurant quality paneer skewers in the comfort of your own kitchen! Cubes of paneer cheese, fragrant onion and sweet bell peppers are marinated in a rich curry paste. Served with homemade raita, a carrot salad, and sprinkled with fresh coriander.

Succulent Paneer Kebabs

with homemade riata, toasty rotis & a carrot sultana salad

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Carrot
Cucumber
Fresh Coriander
Low Fat Plain Yoghurt
Paneer Cheese
Red Bell Pepper
Red Bell Peppers
Red Onion
Red Onions
Roti
Rotis
Spice & All Things Nice Tikka Curry Paste
Sultanas
White Wine Vinegar
Wooden Skewers

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

RAITA HOME ABOUT IT
Preheat the oven to 200°C. Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning when over the heat). In a bowl, combine the yoghurt, diced cucumber, and seasoning. Set aside.
FLAVOUR TOWN
In a bowl, combine the white wine vinegar, a drizzle of oil, seasoning, and a sweetener of choice. Mix until the sweetener has fully dissolved. Add the grated or peeled carrot, ½ the sultanas, and the sliced onion. Toss until fully combined and set aside. Separate the layers of the onion wedges into petals.
THREAD & BAKE
Toss the onion petals, pepper pieces, and paneer cubes with a drizzle of oil and the curry paste. Thread 1 paneer cube, 2-3 onion petals and 2-3 sliced peppers on a skewer, making sure they are secure. Repeat in the same order, filling up each skewer until all the skewers are full. Place the loaded skewers on a greased baking tray with any of the remaining onion petals and peppers. Pop in the hot oven and bake for 10-12 minutes until the onions and peppers are soft and cooked through.
RAVISHING ROTIS
Place a pan over a medium heat. When hot, warm the roti for 30-60 seconds per side until heated through and lightly toasted. Alternatively, place on a plate and heat up in the microwave for 30-60 seconds. Once heated, place on a plate and cover with a tea towel to keep warm.
THE PANEER IS HERE!
Plate up the colourful paneer skewers. Side with the sultana carrot salad, the warmed rotis, and the remaining roasted onions and peppers. Serve with the homemade riata for dunking. Sprinkle over the chopped coriander and the remaining sultanas. Dig in, Chef!

Wooden Skewers - 2
Low Fat Plain Yoghurt - 45ml
Cucumber - 50g
White Wine Vinegar - 15ml
Carrot - 120g
Sultanas - 20g
Red Onion - 1
Red Bell Pepper - 1
Paneer Cheese - 100g
Spice & All Things Nice Tikka Curry Paste - 15ml
Roti - 1
Fresh Coriander - 4g

Download the Recipe

Serves 2

RAITA HOME ABOUT IT
Preheat the oven to 200°C. Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning when over the heat). In a bowl, combine the yoghurt, diced cucumber, and seasoning. Set aside.
FLAVOUR TOWN
In a bowl, combine the white wine vinegar, a drizzle of oil, seasoning, and a sweetener of choice. Mix until the sweetener has fully dissolved. Add the grated or peeled carrot, ½ the sultanas, and the sliced onion. Toss until fully combined and set aside. Separate the layers of the onion wedges into petals.
THREAD & BAKE
Toss the onion petals, pepper pieces, and paneer cubes with a drizzle of oil and the curry paste. Thread 1 paneer cube, 2-3 onion petals and 2-3 sliced peppers on a skewer, making sure they are secure. Repeat in the same order, filling up each skewer until all the skewers are full. Place the loaded skewers on a greased baking tray with any of the remaining onion petals and peppers. Pop in the hot oven and bake for 10-12 minutes until the onions and peppers are soft and cooked through.
RAVISHING ROTIS
Place a pan over a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
THE PANEER IS HERE!
Plate up the colourful paneer skewers. Side with the sultana carrot salad, the warmed rotis, and the remaining roasted onions and peppers. Serve with the homemade riata for dunking. Sprinkle over the chopped coriander and the remaining sultanas. Dig in, Chef!

Wooden Skewers - 4
Low Fat Plain Yoghurt - 85ml
Cucumber - 100g
White Wine Vinegar - 30ml
Carrot - 240g
Sultanas - 40g
Red Onion - 1
Red Bell Pepper - 1
Paneer Cheese - 200g
Spice & All Things Nice Tikka Curry Paste - 30ml
Rotis - 2
Fresh Coriander - 8g

Download the Recipe

Serves 3

RAITA HOME ABOUT IT
Preheat the oven to 200°C. Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning when over the heat). In a bowl, combine the yoghurt, diced cucumber, and seasoning. Set aside.
FLAVOUR TOWN
In a bowl, combine the white wine vinegar, a drizzle of oil, seasoning, and a sweetener of choice. Mix until the sweetener has fully dissolved. Add the grated or peeled carrot, ½ the sultanas, and the sliced onion. Toss until fully combined and set aside. Separate the layers of the onion wedges into petals.
THREAD & BAKE
Toss the onion petals, pepper pieces, and paneer cubes with a drizzle of oil and the curry paste. Thread 1 paneer cube, 2-3 onion petals and 2-3 sliced peppers on a skewer, making sure they are secure. Repeat in the same order, filling up each skewer until all the skewers are full. Place the loaded skewers on a greased baking tray with any of the remaining onion petals and peppers. Pop in the hot oven and bake for 12-15 minutes until the onions and peppers are soft and cooked through.
RAVISHING ROTIS
Place a pan over a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
THE PANEER IS HERE!
Plate up the colourful paneer skewers. Side with the sultana carrot salad, the warmed rotis, and the remaining roasted onions and peppers. Serve with the homemade riata for dunking. Sprinkle over the chopped coriander and the remaining sultanas. Dig in, Chef!

Wooden Skewers - 6
Low Fat Plain Yoghurt - 125ml
Cucumber - 150g
White Wine Vinegar - 45ml
Carrot - 360g
Sultanas - 60g
Red Onions - 2
Red Bell Peppers - 2
Paneer Cheese - 300g
Spice & All Things Nice Tikka Curry Paste - 45ml
Rotis - 3
Fresh Coriander - 12g

Download the Recipe

Serves 4

RAITA HOME ABOUT IT
Preheat the oven to 200°C. Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning when over the heat). In a bowl, combine the yoghurt, diced cucumber, and seasoning. Set aside.
FLAVOUR TOWN
In a bowl, combine the white wine vinegar, a drizzle of oil, seasoning, and a sweetener of choice. Mix until the sweetener has fully dissolved. Add the grated or peeled carrot, ½ the sultanas, and the sliced onion. Toss until fully combined and set aside. Separate the layers of the onion wedges into petals.
THREAD & BAKE
Toss the onion petals, pepper pieces, and paneer cubes with a drizzle of oil and the curry paste. Thread 1 paneer cube, 2-3 onion petals and 2-3 sliced peppers on a skewer, making sure they are secure. Repeat in the same order, filling up each skewer until all the skewers are full. Place the loaded skewers on a greased baking tray with any of the remaining onion petals and peppers. Pop in the hot oven and bake for 12-15 minutes until the onions and peppers are soft and cooked through.
RAVISHING ROTIS
Place a pan over a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
THE PANEER IS HERE!
Plate up the colourful paneer skewers. Side with the sultana carrot salad, the warmed rotis, and the remaining roasted onions and peppers. Serve with the homemade riata for dunking. Sprinkle over the chopped coriander and the remaining sultanas. Dig in, Chef!