Paneer Kebabs

Paneer KebabsA couple of weekends ago we were invited to a spontaneous barbecue and I turned into an anthropologist’s case study (quite fittingly, as both the hosts have studied anthropology in Uni).

Allow me to explain: the cultural anthropologist Marvin Harris in his very lovely tome – Our Kind – puts forward a theory, and I am completely paraphrasing it here, that us humans are obsessed with having loads of food on hand even though we don’t really need it. This is down to our hunter-gatherer past and memories recorded in our DNA of the long periods of hunger our ancestors had to endure when food was scarce.

So to summarise pithily – More food good, Less food bad. Spontaneous BBQ invitation. I freak out. Think there will be less food.Take so much of stuff to the hosts that I  have to come back with most of the barbecue.

Here’s a recipe for the quick and easy paneer kebabs that I foisted on my lovely hosts that day

Paneer Kebabs recipe

Serves 4
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Quick and easy paneer kebabs, provided you marinate them a couple of hours before the BBQ


  • 250g diced paneer
  • 1 Red pepper (sliced into long pieces)
  • 2 tbs. plain yoghurt
  • 1 tsp garam masala
  • 1 tsp. chilli powder
  • 1 tsp. ginger garlic paste
  • 1 sprig of coriander (cut into small pieces)
  • 1/2 tsp. salt


Step 1
Soak the paneer in boiling water for 10 mins. Drain.
Step 2
Mix all the ingredients together in a container and put in the fridge to marinate for a couple of hours.
Step 3
Get it back to room temperature just before you BBQ.
Step 4
Cook on BBQ, turning occasionally until the paneer is slightly brown.
Step 5
Have plain or with naan bread.