Get ready to experience a flavour explosion with these irresistible Sticky Mango Paneer Kebabs! Featuring charred paneer coated in a spicy, sweet mango marinade, loaded into fluffy naan with a creamy curry yoghurt. This dish is a vegetarian delight that will have your taste buds singing!
Soak wooden skewers in water. Cut the paneer into 3cm cubes and place them in a large bowl. Roughly chop the ginger and garlic, then add them to a food processor with the ground cumin, chilli powder, and turmeric. Add the tomato puree, 3 tablespoons of extra virgin olive oil, two-thirds of the mango chutney, and a good pinch of salt and black pepper. Blend until a smooth paste forms. Pour this mixture over the paneer chunks and toss to coat. Leave to marinate for at least 30 minutes, or refrigerate overnight.
Thinly slice the red onion. Heat a little extra virgin olive oil in a frying pan over a medium heat. Add half of the sliced onion and cook for 15 minutes until soft and caramelised. Add the curry powder and cook for 2 minutes until fragrant. Turn off the heat and let the onions cool slightly.
Place the remaining sliced onion in a bowl. Squeeze the lime juice over them and sprinkle in a good pinch of salt. Scrunch the onions with your hands to encourage pickling. Set aside.
Spoon the caramelised onions into your food processor. Add the yoghurt and the remaining mango chutney, then blitz until completely smooth. Set aside.
Preheat your grill, BBQ, or top broiler to a medium-high heat. Thread the paneer pieces onto the wooden skewers. If grilling or broiling, arrange the skewers on a baking tray and cook under the grill for 6 minutes on each side, turning until evenly cooked and slightly charred. If barbecuing, place them directly on the grill and cook in the same way.
Heat the naans in the oven according to packet instructions. Roughly chop the coriander and slice the red chillies.
To serve, spread a little of the curry yoghurt on the base of each naan. Carefully push the paneer off the skewers onto the naan. Finish with the pickled onions, sliced chillies, and fresh coriander.
For an extra smoky flavour, add a pinch of smoked paprika to the paneer marinade.
If you don't have wooden skewers, you can cook the paneer directly in a griddle pan or on a baking tray.
To make this recipe vegan, use firm tofu instead of paneer and a plant-based yoghurt for the sauce. Ensure your naan bread is also vegan-friendly.