For the marinade, mix together all the marinade ingredients in a bowl and add the paneer. Cover with cling film and allow the paneer and vegetables to marinate for 30-40 minutes, or longer, in the fridge.

Preheat the oven to 200C/400F/Gas 6 and oil a baking sheet.

Thread the paneer  onto the skewers as shown above. Bake in the oven for seven minutes, drizzle over the olive oil, turn and cook for another 5-7 minutes or until charred at the edges.

Sprinkle with chopped coriander and serve.

Recipe from Good Food magazine


For the marinade

small knob fresh ginger, peeled and roughly chopped

salt, to taste

1 red chili very finely chopped and deseeded

1 tsp tomato puree

1 tsp garam masala*

2 tbsp lemon juice, or to taste

2 tbsp vegetable oil

1 tsp cumin powder

seeds of 6 green cardamom, ground

For the skewers

300g/10½oz paneer, cut into rectangles as shown

Olive oil, for greasing

6 wooden skewers, soaked for an hour

Small vine tomatoes (not cherry)

Limes, chopped coriander and green salad to serve

Low FODMAP Recipe

Spiced Paneer skewers

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