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
BBQ Temperature
Ingredients
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
Equipment
Method
For the paneer
- Mix the spices and the oil in a bowl and then pop in the paneer and stir to coat it.
- Set aside to marinate for 30 minutes or more.
- Setup your Egg for a direct cook with your stainless steel grid. Set the Egg to 250°C.
- Add a cast iron skillet and allow to heat through.
- Pop your paneer in your pan and fry, turning every couple of miutes until it browns up on the outside.
For the chutney
- 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
- Onto a soft flatbread place some sliced lettuce and tomato.
- Top with your cooked paneer.
- Add a few dollops of green chutney, some mango chutney and red chilli to garnish.
- Roll and tuck in.