Some recipes have a story, and this one is a testament to true passion. It comes from Jim Pizer, founder of the beloved Thali Café in Bristol, who fell in love with authentic Indian home cooking and set out to replicate that magic. This paneer kebab recipe became an instant legend on his menu. While you might not find this exact dish in India, I can personally vouch that it’s one of the most delicious, succulent, and utterly addictive ways to enjoy paneer. The secret is a toasted chickpea flour marinade that creates a savory crust you won’t be able to get enough of. Get ready to fire up the grill!
Ingredients
• Makes 6 to 8 kebabs (serves 4)
• 3 tablespoons / 45 ml canola oil
• 2 tablespoons / 15 g chickpea flour (besan)
• 1¼ pounds / 570 g firm paneer, cut into 1½-inch cubes
• 1¾-inch / 4.5 cm piece of ginger, peeled and grated
• 6 cloves of garlic, crushed
• 1¼ teaspoons / 6 ml ground red chile
• 2 tablespoons / 30 ml mango chutney
• 1½ teaspoons / 7.5 ml ground black pepper
• 1¼ teaspoons / 6 ml salt
• ½ teaspoon / 2.5 ml ground turmeric
• 2 tablespoons / 30 ml tomato paste
• 2 tablespoons / 30 ml chopped fresh cilantro
• 1½ red bell peppers, deseeded and cut into 1½-inch chunks
Instructions
1. First, create the flavor base for your marinade. Pour the oil into a small pan over medium heat. Once hot, whisk in the chickpea flour. Reduce the heat to low and stir constantly until the oil is absorbed and you have a thick, nutty-brown paste. This toasting process is key to the deep, savory flavor. Remove from heat and let it cool for a few minutes.
2. In a large bowl, combine the cooled chickpea flour paste with the paneer cubes and all other except for the red bell peppers. Gently mix with your hands or a spatula until every piece of paneer is evenly coated in the rich marinade.
3. Let the paneer marinate for at least 15 minutes to absorb the flavors. For best results, cover and refrigerate for an hour or even overnight. If you’re using wooden skewers, now is the perfect time to soak them in cold water to prevent burning.
4. When you’re ready to cook, preheat your griddle pan, grill, or barbecue to high heat. Thread the marinated paneer cubes and chunks of red bell pepper alternately onto your skewers.
5. Cook the kebabs for about 8 minutes, turning them every 2 minutes. You’re looking for a beautiful char on all sides and paneer that is heated through and slightly softened.
6. Serve immediately while hot and sizzling, accompanied by fresh naan bread or fluffy rice, a cooling cucumber and mint raita, and a crisp side salad.
Nutritional Information
• (per serving)
• Calories: 485 kcal
• Protein: 26 g
• Fat: 36 g
• Carbohydrates: 15 g
• Fiber: 3 g
• Disclaimer: Values are estimated and can vary based on specific used.
Pro Tips
• for Perfect Paneer Kebabs
• Use high-quality, firm paneer. A good, dense paneer will hold its shape on the skewer and won’t crumble during cooking.
• For the best char, ensure your griddle pan or grill is screaming hot before you place the kebabs on it. This sears the outside quickly, locking in moisture.
• Don’t overcrowd the pan. Cook the kebabs in batches if necessary to ensure they grill evenly rather than steam.
• Feel free to add other vegetables to the skewers, such as chunks of onion, zucchini, or cherry tomatoes, for extra color and flavor.
FAQ
Q: Is this paneer kebab recipe a good source of protein
A: Absolutely. This is an excellent high-protein vegetarian dish, providing approximately 26 grams of protein per serving. The protein comes primarily from the firm paneer and the chickpea flour used in the unique marinade.
Q: Can I make this paneer kebab recipe vegan
A: Yes, you can adapt this recipe to be vegan. For a great plant-based version, substitute the paneer with extra-firm tofu that has been pressed well to remove excess water. Also, double-check that your mango chutney is vegan, as some brands can contain honey.
Q: How do I store and reheat leftover paneer kebabs
A: Store any leftover kebabs in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven or in an air fryer for a few minutes until warm. Avoid using a microwave, as it can make the paneer’s texture tough and rubbery.
Q: What can I use if I don’t have chickpea flour
A: While chickpea flour (besan) is key to the authentic nutty, savory crust in this recipe, you could substitute it with an equal amount of all-purpose flour or cornstarch mixed with a pinch of cumin to create a thick paste. However, for the best and most flavorful result, we highly recommend using chickpea flour.
Q: Can I cook these kebabs without a grill
A: Yes, if you don’t have a grill or griddle pan, you can cook these in the oven. Preheat your oven’s broiler to high. Arrange the skewers on a foil-lined baking sheet and broil for 6-8 minutes, turning once, until you see a nice char. Alternatively, you can pan-fry the skewers in a hot skillet with a little oil.
