Barbecue week: Paneer curry skewers

Come rain or shine, try these beautiful paneer skewers, impressive on the eye and sure to please your guests - even if the weather doesn’t step up to the plate.

Serves 2

Ingredients2 large tbsp tikka curry paste (plus more to taste)250g Greek yogurt1 tbsp chopped mint1 packet paneer approx. 230-250g (cut into 2cm cubes)1 courgette8 cherry tomatoes1 tbsp olive oilFlatbreads to serve


  • In a bowl, combine the tikka paste with yogurt and mint.

  • Add paneer and coat with yogurt marinade.

  • Leave in the fridge for several hours or overnight.

  • Using a veg peeler, peel the courgette into long strips

  • Thread the paneer (retaining any leftover marinade), courgette and cherry tomatoes, onto the skewers.

  • Cook on a hot grill for about 2 minutes on each side. Spoon over extra marinade if too dry.

  • Serve with flatbreads and any extra marinade.