Paneer Tikka Kebabs with Nectarine Chutney and Rocket Raita
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Recipe type: Main Course
Prep time: 
Cook time: 
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Serves: 2
 
A vegetarian BBQ dish for paneer tikka kebabs, skewered with onions and tomatoes and served with nectarine chutney and rocket raita.
Ingredients
Kebabs
  • 225g paneer, chopped into ~10 large cubes
  • 1-2 red onions, chopped into wedges
  • 2 tomatoes, chopped into wedges
  • Tikka Marinade (see below)
  • 2 tbs natural yoghurt
  • ½ lemon juiced
  • ½ tsp salt
Tikka Marinade
  • 5 garlic cloves
  • 1 knob of ginger (2cm), peeled and roughly chopped
  • 1 red chilli, seeded
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp garam masala
  • ½ tsp paprika dulce
  • ¼ tsp ground cardamom
Nectarine Chutney
  • 2 nectarines, peeled and small cubed
  • ½ red onion, finely chopped
  • ½ tsp salt
  • 1 knob of ginger (2cm), peeled and grated with a microplane
  • 2 tbs apple cider vinegar
  • ½ lemon, zest and juice
  • tsp maple syrup (optional, or to taste)
Rocket Raita
  • 100g natural yoghurt (remaining from a 150g tub after using for tikka marinade)
  • Large handful of rocket
  • 10cm cucumber, seeded, and small dice
  • ½ tsp dried mint
  • 1 tsp lime juice (from approx ¼ lime)
  • Pinch salt
Instructions
Chutney
  1. First make your nectarine chutney. Place the chopped nectarines with the onion, salt and 30mls (2 tbs) water in a small saucepan and cook on low for 10 or so minutes, until the nectarine has softened. Then add the rest of the ingredients bar the maple syrup and cook on low for around 15 minutes until the liquid has evaporated and you have a soft gooey chutney, stir frequently to avoid the chutney sticking to the bottom of the pan. Allow to cool off a little then taste. If too sour add a dash of maple syrup. Transfer to a cold bowl and allow to cool fully before using. Will keep in a glass jar for a few days.
Tikka
  1. While the chutney is cooking you can make your tikka marinade by placing all the ingredients along with 60mls water in a mini chopper or the jug of an immersion blender. Blitz until smooth. Transfer to a medium sized bowl and stir through 2 tbs natural yoghurt, juice of half a lemon and ½ tsp salt. Toss in the cubed paneer, tomatoes and onions, turning them all in the marinade. Cover and refrigerate for at least 30 minutes.
Raita
  1. Combine all ingredients and season to taste. Transfer to a small dish for serving and refrigerate until required
Dish
  1. When you are ready to cook, pre-heat your grill to a medium-hot setting. Make your kebabs by skewering 2-3 pieces of paneer onto each skewer along with the onion and tomato wedges. Grill for 8-10 minutes each side, until charred then serve warm with the chutney, raita and extra yoghurt.
  2. You may wish to serve hungry diners an extra rice dish on the side,
Notes
If using wooden kebab sticks soak in cold water for 30 minutes prior to using to avoid them catching alight during cooking.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/paneer-tikka-kebabs-nectarine-chutney-rocket-raita/