These smoky paneer skewers deliver proper barbecue excitement without asking the vegetarians to settle for an afterthought. Hot Curry Powder clings to the paneer and vegetables in a punchy yoghurt marinade, giving you charred edges, a tender middle and plenty of lively spice.

Ingredients

• 450g paneer, cut into 3cm cubes
• 1 red pepper, cut into chunks
• 1 yellow pepper, cut into chunks
• 1 large red onion, cut into wedges
• 150g natural yoghurt
• 2 tbsp Hot Curry Powder
• 1 tbsp vegetable oil
• 1 tbsp lemon juice
• ½ tsp fine salt
• For the mint yoghurt: 150g natural yoghurt, 2 tbsp chopped mint and 1 tsp lemon juice
• Fresh coriander and lemon wedges, to serve

Instructions

1. If using wooden skewers, soak them in cold water for 30 minutes. Put the paneer, peppers and onion in a large bowl.
2. Mix 150g yoghurt with the Hot Curry Powder, oil, lemon juice and salt. Add to the bowl and turn everything gently until evenly coated. Leave for 20 minutes while the grill heats.
3. Thread the paneer and vegetables onto 8 skewers, keeping the pieces snug but not tightly packed.
4. Cook on a hot barbecue or under a high grill for 10–12 minutes, turning regularly, until the paneer is golden and the vegetables are tender with charred edges.
5. Mix the mint yoghurt ingredients with a pinch of salt.
6. Pile the skewers onto a platter, finish with coriander and lemon, and serve the cool mint yoghurt alongside.

Timings

Prep: 20 minutes, plus 20 minutes marinating | Cook: 12 minutes | Serves: 4

Serving Suggestions

Serve with flatbreads, tomato salad and lemony rice. The skewers also make a lively filling for wraps with shredded lettuce and pickled red onion.

Why This Recipe Works

The yoghurt marinade holds the spice against the paneer and encourages deep colour without drying it out. Cool mint yoghurt provides contrast, making the chilli warmth feel bright rather than harsh.

Allergy Notes

Contains milk. Paneer can also be high in salt, so taste before adding extra. Use firm tofu and plant-based yoghurt for a vegan variation.

🌶️ Try It With

Build on the flavours already inside the blend with these useful cupboard spices:

• Chilli Powder
• Cumin Ground
• Garlic Granules
• Ginger Ground

🍽️ More Recipes Using Hot Curry Powder

• Fiery Hot Curry Chicken & Tomato Curry
• Hot Curry Beef Keema with Peas
• Hot Curry Coconut Prawn Noodles
• Hot Curry Roasted Aubergine & Chickpea Traybake
• Hot Curry Sweetcorn Fritters with Mango Chutney

🛒 Get the Blend

Ready to bring the heat? Shop Hot Curry Powder →

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