Spicy Indian paneer on super soft flatbreads with green chutney

Spicy Indian paneer on super soft flatbreads with green chutney

Not every kebab has to be meat, and these paneer cheese ones prove that. Spiced with an Indian rub, and then pan fried, they not only have a great flavour, they have a fantastic texture too. 

We’ve teamed them up with some really soft flatbreads and a lovey spicy green chutney. 

Cooking surfaces

Small Cast Iron Skillet

BBQ Temperature


For the paneer

  • 1 pack of paneer cut into 1cm x 1cm x 2cm oblongs.
  • 1/4 tsp turmeric
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp Maldon salt
  • 1/2 tsp smoked paprika
  • 2 tbsp vegetable oil

For the chutney

  • 15 g chopped mint
  • 45 g chopped coriander leaf
  • Juice of a lime
  • 1 large red chilli, deseeded
  • 30ml water
  • 1 small clove garlic
  • 1/2 thumb ginger
  • 1 tbsp roasted peanuts

Other ingredients

  • Super soft flat bread
  • Mango chutney
  • Lettuce – sliced finely
  • Tomato – sliced
  • Red chilli – to garnish


For the paneer

  1. Mix the spices and the oil in a bowl and then pop in the paneer and stir to coat it.
  2. Set aside to marinate for 30 minutes or more.
  3. Setup your Egg for a direct cook with your stainless steel grid. Set the Egg to 250°C.
  4. Add a cast iron skillet and allow to heat through.
  5. Pop your paneer in your pan and fry, turning every couple of miutes until it browns up on the outside.

For the chutney

  1. Place all of your ingredients into a blender and blend to a paste. This is quite dry, so you may have to use a spatula, with the blender off, to push the paste down, and blend some more.

Assemble your kebab

  1. Onto a soft flatbread place some sliced lettuce and tomato.
  2. Top with your cooked paneer.
  3. Add a few dollops of green chutney, some mango chutney and red chilli to garnish.
  4. Roll and tuck in.

The Uk's largest repository of recipes designed for the Big Green Egg

Garlic Bread
Rotisserie Recipes
LetzQ Spit with pork
French trimmed rack of lamb
Venison Wellington
Game and Poultry
Spatchcock Chicken
Fish and Seafood
Rasperry and almond cake
Garlic Bread
Breads and Pizza

The UK's number 1 Big Green Egg cookery school

General class information

  • Group classes at our base just outside Cambridge.
  • Private classes where we come to you.
  • Focused purely on the Big Green Egg.
  • Hands on, you're cooking.
  • Established in 2015.

Group Class Details

Group classes

Private Class Details

Emma and Matt Willis

You can really help our small business by clicking on these links to take you to Amazon. Everything you then buy, for 24 hours after clicking the link, will lead to us getting a tiny referral fee, no matter what you buy. Use the link each time you shop.

Each purchase after clicking, will help with funding our live cooks, or having the time to answer the phone when you want some advice. It doesn't cost you a thing.

Big Green Egg