Ainsley Harriott Spiced Paneer Skewers with Mango Salad and Roti
Ainsley Harriott Spiced Paneer Skewers with Mango Salad and Roti are the kind of meat-free meal that needs no defending. Paneer — firm, non-melting Indian cheese — takes on tandoori spice like it was made for it, holds its shape perfectly on the grill, and comes off the skewer golden and blistered in under 15 minutes. A sharp mango and cabbage salad dressed with lime cuts through the richness, warm roti wraps everything together, and the whole meal is on the table in 30 minutes. Swap the paneer for firm tofu to make it fully vegan — same marinade, same method, same result.
Equipment
- 4-6 Metal Skewers
- Baking Tray
- Large Mixing Bowl (x2)
- Whisk
- Aluminium Foil
Ingredients
For the Paneer and Marinade
- 2 tsp olive oil
- 2 tbsp tandoori or tikka paste
- 4 cm piece of fresh ginger, finely grated
- 0.5 tsp turmeric
- 120 g Greek yoghurt
- 500 g paneer, cut into 3cm cubes or firm tofu, pressed for 20 minutes
- baby plum tomatoes
- salt good pinch
For the Mango Salad
- 1 lime, juiced
- 1 tbsp olive oil
- 0.5 tsp granulated sugar
- 1 tsp fresh ginger, grated
- 0.25 small white cabbage, finely shredded
- 1 large mango, peeled, destoned and sliced
- 0.5 red onion, finely sliced
- large handful of fresh mint leaves
- large handful of fresh coriander leaves
- flaky salt to season
To Serve
- roti, warmed
- plain yoghurt optional
- mango chutney optional
Instructions
- In a large bowl, mix together the olive oil, tandoori paste, grated ginger, turmeric, and a good yogurtf syogurtd tyogurtk yogurt and stir until completely combined. Add the paneer cubes and toss to coat every side thoroughly. Leave it to marinate for 30 minutes if you have the time—even 10 minutes makes a difference.
- Heat the grill to high. Thread the marinated paneer and baby plum tomatoes alternately onto 4–6 metal skewers, leaving a small gap between each piece. Place on a foil-lined baking tray.
- Grill for 8–10 minutes, turning once halfway through, until the paneer is golden and blistered at the edges and the tomatoes are charred and just beginning to burst. Alternatively, bake in a hot oven for 12–15 minutes, turning once, then finish under a hot grill for extra color.
- While the skewers are grilling, make the salad. Whisk together the lime juice, olive oil, and sugar until the sugar dissolves. Whisk in the grated ginger. Add the cabbage, mango, red onion, mint, and coriander and toss until everything is well coated. Season with flaky salt and serve immediately.
- Serve the skewers alongside the mango salad and warm roti. Add plain yogurt and mango chutney to the table if using.
Notes
Marinate ahead: The paneer can be marinated and kept covered in the fridge for up to 24 hours before grilling — this is the smartest approach when cooking for guests.
Metal skewers: These conduct heat and help the paneer cook evenly from the inside out. If using wooden skewers, soak in cold water for 30 minutes first.
Don't overcrowd: Leave a small gap between each piece on the skewer so the heat circulates properly and the paneer colours rather than steams.
Make the salad last: The mango salad is best made fresh and eaten immediately — if it sits too long the cabbage softens and the dressing loses its sharpness.
Tofu swap: Press firm tofu for at least 20 minutes before marinating to remove excess moisture, then use exactly the same method as the paneer.