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Loaded Paneer Tikka Naan Breads

Loaded Paneer Tikka Naan Breads


15 MINS (plus an hour to marinate)


4 Portions


2 x 200g blocks of paneer
Vegetable oil in spray bottle

Marinade ingredients
75g thick set Greek yogurt
2tbsp  tikka paste
2 cloves garlic, finely grated
1 tbsp tomato puree
½ tsp vegetable oil
Salt and black pepper

Spicy Sweet Potatoes
500g sweet potatoes, peeled and 1 cm dice
½ tsp medium chilli powder
1 tsp ground cumin
1 tsp black onion seeds
1 tbsp vegetable oil
Mint yogurt
100g Greek yogurt
1 tsp white wine vinegar
Small bunch fresh mint, leaves finely chopped

To serve
4 naan breads, warmed
Mixed salad
1 tsp black onion seeds
1 small lemon, cut into wedges


1.    Drain the paneer and pat dry on kitchen paper then cut each block into 8 evenly sized  pieces.
2.    Place the marinade ingredients into a bowl and season to taste. Add the paneer and mix well to coat, then cover the bowl and place in the fridge to marinate for at least an hour.
3.    Put the diced sweet potato into a large freezer bag, add the spices, black onion seeds and vegetable oil then give the bag a shake to coat in the spices.
4.    When ready to cook, evenly thread the paneer  onto 4 x 20cm metal  skewers, brush over any remaining marinade and spray lightly with oil. Remove the grill plates then preheat the airfryer baskets for three minutes by activating the automatic preheat key.
5.    Place the kebabs into basket 1 and potatoes in basket 2. Set basket 1 to 190C for 15 minutes and basket 2 to 200C for 18 minutes then activate the ‘Smart Finish’ key then touch the start key to activate the airfryer; Carefully remove the skewers and potatoes from the baskets using silicone tongs.
6.    Meanwhile, put the yogurt into a small bowl with the vinegar and stir in ¾ of the mint, mix well and season with salt and black pepper.
7.    Serve the tikka paneer kebabs on warm naan breads with salad and a generous drizzle of mint yogurt. Finish with a sprinkling of black onion seeds, the remaining mint and a wedge of lemon.


If you do not have any fresh mint, use a spoonful of mint sauce from a jar and leave out the vinegar




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