Dinner, Outdoor Cooking

Paneer Tikka & Pepper Kebabs With Minted Yogurt

Step 1 of 9

To build the skewers, thread ingredients in the following order, leaving 1/4th of the skewer empty: green pepper, red pepper, yellow pepper, onion, and paneer cube. Season skewer ingredients on all sides with salt and pepper.

6 x 30cm wooden skewers
1 green pepper, cut into 18 squares (about 3cm each), deseeded
1 red pepper, cut into 18 squares (about 3cm each), deseeded
1 yellow pepper, cut into 18 squares (about 3cm each), deseeded
1 red onion, peeled, cut into 12 wedges
300g paneer, cut in 12 cubes (about 2-3cm each)
Sea salt, as desired
Ground black pepper, as desired
2 tbsp sunflower oil
4 tbsp tikka paste
200g Greek strained yogurt
Juice of ½ lemon
½ tsp caster sugar
½ tsp ground coriander
1½ tbsp water
2 tbsp chopped mint leaves, plus extra leaves, to serve
Naan bread, to serve (optional)

6 x 30cm wooden skewers
1 green pepper, cut into 18 squares (about 3cm each), deseeded
1 red pepper, cut into 18 squares (about 3cm each), deseeded
1 yellow pepper, cut into 18 squares (about 3cm each), deseeded
1 red onion, peeled, cut into 12 wedges
10oz paneer, cut in 12 cubes (about 2-3cm each)
Sea salt, as desired
Ground black pepper, as desired
2 tbsp sunflower oil
4 tbsp tikka paste
7oz Greek strained yogurt
Juice of ½ lemon
½ tsp caster sugar
½ tsp ground coriander
1½ tbsp water
2 tbsp chopped mint leaves, plus extra leaves, to serve
Naan bread, to serve (optional)

Step 2 of 9

In a small bowl, whisk together the sunflower oil and tikka paste. Then brush onto the skewers to evenly cover.

6 x 30cm wooden skewers
1 green pepper, cut into 18 squares (about 3cm each), deseeded
1 red pepper, cut into 18 squares (about 3cm each), deseeded
1 yellow pepper, cut into 18 squares (about 3cm each), deseeded
1 red onion, peeled, cut into 12 wedges
300g paneer, cut in 12 cubes (about 2-3cm each)
Sea salt, as desired
Ground black pepper, as desired
2 tbsp sunflower oil
4 tbsp tikka paste
200g Greek strained yogurt
Juice of ½ lemon
½ tsp caster sugar
½ tsp ground coriander
1½ tbsp water
2 tbsp chopped mint leaves, plus extra leaves, to serve
Naan bread, to serve (optional)

6 x 30cm wooden skewers
1 green pepper, cut into 18 squares (about 3cm each), deseeded
1 red pepper, cut into 18 squares (about 3cm each), deseeded
1 yellow pepper, cut into 18 squares (about 3cm each), deseeded
1 red onion, peeled, cut into 12 wedges
10oz paneer, cut in 12 cubes (about 2-3cm each)
Sea salt, as desired
Ground black pepper, as desired
2 tbsp sunflower oil
4 tbsp tikka paste
7oz Greek strained yogurt
Juice of ½ lemon
½ tsp caster sugar
½ tsp ground coriander
1½ tbsp water
2 tbsp chopped mint leaves, plus extra leaves, to serve
Naan bread, to serve (optional)

Step 3 of 9

To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid.

6 x 30cm wooden skewers
1 green pepper, cut into 18 squares (about 3cm each), deseeded
1 red pepper, cut into 18 squares (about 3cm each), deseeded
1 yellow pepper, cut into 18 squares (about 3cm each), deseeded
1 red onion, peeled, cut into 12 wedges
300g paneer, cut in 12 cubes (about 2-3cm each)
Sea salt, as desired
Ground black pepper, as desired
2 tbsp sunflower oil
4 tbsp tikka paste
200g Greek strained yogurt
Juice of ½ lemon
½ tsp caster sugar
½ tsp ground coriander
1½ tbsp water
2 tbsp chopped mint leaves, plus extra leaves, to serve
Naan bread, to serve (optional)

6 x 30cm wooden skewers
1 green pepper, cut into 18 squares (about 3cm each), deseeded
1 red pepper, cut into 18 squares (about 3cm each), deseeded
1 yellow pepper, cut into 18 squares (about 3cm each), deseeded
1 red onion, peeled, cut into 12 wedges
10oz paneer, cut in 12 cubes (about 2-3cm each)
Sea salt, as desired
Ground black pepper, as desired
2 tbsp sunflower oil
4 tbsp tikka paste
7oz Greek strained yogurt
Juice of ½ lemon
½ tsp caster sugar
½ tsp ground coriander
1½ tbsp water
2 tbsp chopped mint leaves, plus extra leaves, to serve
Naan bread, to serve (optional)

Step 4 of 9

While holding the smokebox lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid.

6 x 30cm wooden skewers
1 green pepper, cut into 18 squares (about 3cm each), deseeded
1 red pepper, cut into 18 squares (about 3cm each), deseeded
1 yellow pepper, cut into 18 squares (about 3cm each), deseeded
1 red onion, peeled, cut into 12 wedges
300g paneer, cut in 12 cubes (about 2-3cm each)
Sea salt, as desired
Ground black pepper, as desired
2 tbsp sunflower oil
4 tbsp tikka paste
200g Greek strained yogurt
Juice of ½ lemon
½ tsp caster sugar
½ tsp ground coriander
1½ tbsp water
2 tbsp chopped mint leaves, plus extra leaves, to serve
Naan bread, to serve (optional)

6 x 30cm wooden skewers
1 green pepper, cut into 18 squares (about 3cm each), deseeded
1 red pepper, cut into 18 squares (about 3cm each), deseeded
1 yellow pepper, cut into 18 squares (about 3cm each), deseeded
1 red onion, peeled, cut into 12 wedges
10oz paneer, cut in 12 cubes (about 2-3cm each)
Sea salt, as desired
Ground black pepper, as desired
2 tbsp sunflower oil
4 tbsp tikka paste
7oz Greek strained yogurt
Juice of ½ lemon
½ tsp caster sugar
½ tsp ground coriander
1½ tbsp water
2 tbsp chopped mint leaves, plus extra leaves, to serve
Naan bread, to serve (optional)

Step 5 of 9

Turn dial to GRILL. Press WOODFIRE FLAVOUR. Set the temperature to MED and set time to 10 minutes. Select START/STOP to begin preheating (preheating will take approx. 13-17 minutes).

6 x 30cm wooden skewers
1 green pepper, cut into 18 squares (about 3cm each), deseeded
1 red pepper, cut into 18 squares (about 3cm each), deseeded
1 yellow pepper, cut into 18 squares (about 3cm each), deseeded
1 red onion, peeled, cut into 12 wedges
300g paneer, cut in 12 cubes (about 2-3cm each)
Sea salt, as desired
Ground black pepper, as desired
2 tbsp sunflower oil
4 tbsp tikka paste
200g Greek strained yogurt
Juice of ½ lemon
½ tsp caster sugar
½ tsp ground coriander
1½ tbsp water
2 tbsp chopped mint leaves, plus extra leaves, to serve
Naan bread, to serve (optional)

6 x 30cm wooden skewers
1 green pepper, cut into 18 squares (about 3cm each), deseeded
1 red pepper, cut into 18 squares (about 3cm each), deseeded
1 yellow pepper, cut into 18 squares (about 3cm each), deseeded
1 red onion, peeled, cut into 12 wedges
10oz paneer, cut in 12 cubes (about 2-3cm each)
Sea salt, as desired
Ground black pepper, as desired
2 tbsp sunflower oil
4 tbsp tikka paste
7oz Greek strained yogurt
Juice of ½ lemon
½ tsp caster sugar
½ tsp ground coriander
1½ tbsp water
2 tbsp chopped mint leaves, plus extra leaves, to serve
Naan bread, to serve (optional)

Step 6 of 9

When unit beeps to signify it is preheated and ADD FOOD is displayed, open lid, and add skewers to grill. Close lid to begin cooking.

6 x 30cm wooden skewers
1 green pepper, cut into 18 squares (about 3cm each), deseeded
1 red pepper, cut into 18 squares (about 3cm each), deseeded
1 yellow pepper, cut into 18 squares (about 3cm each), deseeded
1 red onion, peeled, cut into 12 wedges
300g paneer, cut in 12 cubes (about 2-3cm each)
Sea salt, as desired
Ground black pepper, as desired
2 tbsp sunflower oil
4 tbsp tikka paste
200g Greek strained yogurt
Juice of ½ lemon
½ tsp caster sugar
½ tsp ground coriander
1½ tbsp water
2 tbsp chopped mint leaves, plus extra leaves, to serve
Naan bread, to serve (optional)

6 x 30cm wooden skewers
1 green pepper, cut into 18 squares (about 3cm each), deseeded
1 red pepper, cut into 18 squares (about 3cm each), deseeded
1 yellow pepper, cut into 18 squares (about 3cm each), deseeded
1 red onion, peeled, cut into 12 wedges
10oz paneer, cut in 12 cubes (about 2-3cm each)
Sea salt, as desired
Ground black pepper, as desired
2 tbsp sunflower oil
4 tbsp tikka paste
7oz Greek strained yogurt
Juice of ½ lemon
½ tsp caster sugar
½ tsp ground coriander
1½ tbsp water
2 tbsp chopped mint leaves, plus extra leaves, to serve
Naan bread, to serve (optional)

Step 7 of 9

When unit beeps and the display reads FLIP, open lid, and use silicone-tipped tongs to flip the skewers. Close lid to continue cooking.

6 x 30cm wooden skewers
1 green pepper, cut into 18 squares (about 3cm each), deseeded
1 red pepper, cut into 18 squares (about 3cm each), deseeded
1 yellow pepper, cut into 18 squares (about 3cm each), deseeded
1 red onion, peeled, cut into 12 wedges
300g paneer, cut in 12 cubes (about 2-3cm each)
Sea salt, as desired
Ground black pepper, as desired
2 tbsp sunflower oil
4 tbsp tikka paste
200g Greek strained yogurt
Juice of ½ lemon
½ tsp caster sugar
½ tsp ground coriander
1½ tbsp water
2 tbsp chopped mint leaves, plus extra leaves, to serve
Naan bread, to serve (optional)

6 x 30cm wooden skewers
1 green pepper, cut into 18 squares (about 3cm each), deseeded
1 red pepper, cut into 18 squares (about 3cm each), deseeded
1 yellow pepper, cut into 18 squares (about 3cm each), deseeded
1 red onion, peeled, cut into 12 wedges
10oz paneer, cut in 12 cubes (about 2-3cm each)
Sea salt, as desired
Ground black pepper, as desired
2 tbsp sunflower oil
4 tbsp tikka paste
7oz Greek strained yogurt
Juice of ½ lemon
½ tsp caster sugar
½ tsp ground coriander
1½ tbsp water
2 tbsp chopped mint leaves, plus extra leaves, to serve
Naan bread, to serve (optional)

Step 8 of 9

While kebabs are cooking, prepare the minted yoghurt. In a small bowl add Greek yoghurt, lemon juice, sugar, ground coriander, water, chopped mint, salt and pepper and mix until evenly combined.

6 x 30cm wooden skewers
1 green pepper, cut into 18 squares (about 3cm each), deseeded
1 red pepper, cut into 18 squares (about 3cm each), deseeded
1 yellow pepper, cut into 18 squares (about 3cm each), deseeded
1 red onion, peeled, cut into 12 wedges
300g paneer, cut in 12 cubes (about 2-3cm each)
Sea salt, as desired
Ground black pepper, as desired
2 tbsp sunflower oil
4 tbsp tikka paste
200g Greek strained yogurt
Juice of ½ lemon
½ tsp caster sugar
½ tsp ground coriander
1½ tbsp water
2 tbsp chopped mint leaves, plus extra leaves, to serve
Naan bread, to serve (optional)

6 x 30cm wooden skewers
1 green pepper, cut into 18 squares (about 3cm each), deseeded
1 red pepper, cut into 18 squares (about 3cm each), deseeded
1 yellow pepper, cut into 18 squares (about 3cm each), deseeded
1 red onion, peeled, cut into 12 wedges
10oz paneer, cut in 12 cubes (about 2-3cm each)
Sea salt, as desired
Ground black pepper, as desired
2 tbsp sunflower oil
4 tbsp tikka paste
7oz Greek strained yogurt
Juice of ½ lemon
½ tsp caster sugar
½ tsp ground coriander
1½ tbsp water
2 tbsp chopped mint leaves, plus extra leaves, to serve
Naan bread, to serve (optional)

Step 9 of 9

When cooking is complete, remove the skewers and garnish with mint leaves. Serve with minted yoghurt and warm naan bread, if desired.

6 x 30cm wooden skewers
1 green pepper, cut into 18 squares (about 3cm each), deseeded
1 red pepper, cut into 18 squares (about 3cm each), deseeded
1 yellow pepper, cut into 18 squares (about 3cm each), deseeded
1 red onion, peeled, cut into 12 wedges
300g paneer, cut in 12 cubes (about 2-3cm each)
Sea salt, as desired
Ground black pepper, as desired
2 tbsp sunflower oil
4 tbsp tikka paste
200g Greek strained yogurt
Juice of ½ lemon
½ tsp caster sugar
½ tsp ground coriander
1½ tbsp water
2 tbsp chopped mint leaves, plus extra leaves, to serve
Naan bread, to serve (optional)

6 x 30cm wooden skewers
1 green pepper, cut into 18 squares (about 3cm each), deseeded
1 red pepper, cut into 18 squares (about 3cm each), deseeded
1 yellow pepper, cut into 18 squares (about 3cm each), deseeded
1 red onion, peeled, cut into 12 wedges
10oz paneer, cut in 12 cubes (about 2-3cm each)
Sea salt, as desired
Ground black pepper, as desired
2 tbsp sunflower oil
4 tbsp tikka paste
7oz Greek strained yogurt
Juice of ½ lemon
½ tsp caster sugar
½ tsp ground coriander
1½ tbsp water
2 tbsp chopped mint leaves, plus extra leaves, to serve
Naan bread, to serve (optional)

Compatible with

Ninja Woodfire Electric BBQ Grill & Smoker

Allergies

Tip: Allergy Advice

Cooking mode

Utensils

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