Tandoori Paneer Skewers with Rice Salad

Tandoori Paneer Skewers with Rice Salad

Ready in 35 minutes Serves 3
This dish most recently appeared in My Veggie Bag on Sunday, January 21, 2018.

Skewers are fun, but to save time tonight, cook the paneer on its own and add courgette to the salad instead.


Rice Salad

  • ½ brown onion, finely diced
  • 2 teaspoons rice salad spice
  • 35g chopped roasted cashew nuts
  • 200g basmati rice
  • 1½ cups water
  • ¼ teaspoon salt
  • 100g green beans, finely chopped
  • 2 marzarno tomatoes, diced 2cm
  • ½ bag rocket
  • 1½ tablespoons rice vinegar
  • Zest and juice of ½ lemon

Tandoori Paneer Skewers

  • 2 teaspoons tandoori spice
  • ¼ teaspoon salt
  • 1 tablespoon olive oil
  • ½ pottle yoghurt
  • 250g diced veggie paneer
  • 1 courgette, peeled into ribbons
  • 6 bamboo skewers

Sweet Chilli Drizzle

  • ½ pottle yoghurt
  • 2-3 tablespoons sweet chilli sauce

To Serve

  • 2 tablespoons picked coriander leaves
  • ½ lemon, cut into wedges


  1. Preheat BBQ hot plate to medium (if using). Prepare vegetables. Soak bamboo skewers in water for at least 10 minutes. Heat a drizzle of oil in small pot on medium heat. Cook onion for 2-3 minutes, until soft. Add rice salad spice and cashews and cook for a further 1 minute, until fragrant.
  2. Add rice, water and salt and bring to a boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. Fluff up cooked grains with a fork and transfer to a large bowl.
  3. While rice cooks, prepare skewers. Combine tandoori spice, salt, olive oil and yoghurt in a medium bowl, add paneer and toss to coat. Fold courgette ribbons into stacks and thread onto skewers alternating with pieces of paneer, about 3-4 pieces per skewer. Set aside.
  4. When rice has 5 minutes steam time remaining, heat a drizzle of oil in a medium fry-pan on medium heat. Cook paneer skewers for about 1 minute each side, until golden.
  5. While skewers cook, prepare rice salad. Add remaining rice salad ingredients to bowl with cooled rice, season to taste and mix well. Combine all sweet chilli drizzle ingredients in a small bowl and season. Set aside for serving.
  6. To serve, divide rice salad between plates and top with tandoori paneer skewers. Drizzle with sweet chilli drizzle, sprinkle over coriander and serve lemon wedges on the side for squeezing.

Nutritional Information

Energy 2675 kj
639 kcal
Protein 30.6g
Carbohydrate 44.5g
Fat 40.1g