Prawn & paneer kebabs







Cook Time

70-75 Min


  • 3 tablespoons Greek-style yogurt
  • 450g/1lb large prawns, peeled and deveined but tails left intact
  • 1⁄2 red pepper, seeded and cut into chunks
  • 1⁄2 yellow pepper, seeded and cut into chunks
  • 1⁄2 red onion, cut into small chunks
  • 100g/4oz paneer cheese, cubed
  • 75ml/3fl oz vegetable oil
  • 1 teaspoon mustard seeds
  • 3 curry leaves
  • 25g/1oz grated coconut

For the spice paste

  • 5 fresh green chillies
  • 3 fresh red chillies
  • 2 garlic cloves
  • 2.5cm/1in piece of fresh root ginger, chopped
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons vinegar
  • 1 tablespoon cumin seeds
  • 1 tablespoon garam masala
  • pinch of ground turmeric
  • To make the spice paste, put all the ingredients in a blender or food processor and add 75ml/3fl oz water. Purée to a fine paste.
  • Transfer the paste to a large bowl, add the yogurt and mix well. Stir in the prawns, peppers and onion, and marinate in the refrigerator for 1 hour.
  • Spear the prawns, vegetables and paneer alternately onto bamboo or metal skewers.
  • Heat 4 tablespoons of the oil in a large frying pan over a medium heat. Put the kebabs in the pan and cook for 10 minutes, turning regularly to brown evenly.
  • In a separate frying pan, heat the remaining oil, then add the mustard seeds and curry leaves. As the mustard seeds begin to pop, pour the contents of the pan over the cooked kebabs.
  • Transfer the kebabs to serving plates, garnish with the coconut and serve immediately.
Note You can substitute feta or similar white cheese for the paneer if you cannot find it, but it will be much saltier.
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