Make these potato and paneer kebabs for lunch, then check out our BBQ paneer with beetroot, coconut and crispy shallots, healthy kebabs and more kebab recipes.


  • 100ml greek yogurt
  • 1 lemon, juiced
  • 2 tsp Cooks' Ingredients Gunpowder Spice Blend
  • 225g paneer, cubed
  • 12 baby potatoes
  • 1 tbsp vegetable oil
  • 1 carrot, grated
  • ½ tsp cumin seeds, toasted
  • 1 green chilli, finely chopped
  • pinch of sugar
  • small bunch fresh mint, chopped
  • 1 cucumber, peeled and sliced, to serve


  • STEP 1

    Mix the yogurt in a medium bowl with 1 tbsp of lemon juice, the spice blend and a pinch of salt. Add the paneer and gently stir until it is completely coated.

  • STEP 2

    Cook the potatoes in boiling salted water for 10-12 mins or until barely tender. Drain well. Thread the paneer onto long metal skewers alternating with potatoes, then put them on a baking tray lined with foil. Brush the potatoes with a little oil. Grill the skewers for 10 mins, turning halfway, until the paneer is hot and the potatoes slightly charred.

  • STEP 3

    Meanwhile, mix the carrot with the remaining lemon juice, cumin, chilli, sugar and mint. Serve the kebabs with sliced cucumber and the carrot salad.

Check out more of our favourite paneer recipes

Two white bowls of golden cubes of paneer and wilted spinach on a blue background with a naan


Lulu GrimesManaging editor

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