Paneer Pitas, BBQ or Oven Baked
I knew paneer was great in curries and tandoori-style dishes—but silly me always reached for halloumi when it came to BBQing. Until I had paneer in the fridge and some yoghurt that needed using up.
The smoky edges, that golden crust... it’s so good. Also adaptable to the oven or airfryer - stuff it into pitas with mango, Curry Bomb crispy chilli oil, crunchy veg—whatever’s around. It’s bold, a little sweet, a little spicy, and seriously satisfying.
Been making it on repeat ever since the sun came out.
Ready in 30 minutes
Serves 4 servings
Ingredients
- 350g paneer, cut into 2cm blocks (use tofu for vegan)
- 100g plain yogurt (vegan option)
- 1 tbsp Curry Bomb chili oil
- A handful of fresh coriander, chopped
- 2 paprika, chopped (or any veggies you prefer)
- Pita breads
- Lettuce leaves
- 1 mango, diced
- Red pickled onions
- Pomegranate seeds, for topping
- Curry Bomb crispy chilli oil, to drizzle
Method
- Prep the marinade: In a mixing bowl, combine the yogurt, chopped coriander, and Curry Bomb oil. Mix well. Scoop out a couple of tablespoons and set aside for serving later.
- Add the paneer cubes to the marinade and gently toss until fully coated.
- Thread the marinated paneer onto wooden skewers, alternating with pieces of bell
pepper or your preferred vegetables. - BBQ: Place onto grill and slowly turn as each side gets a little charred.
- OVEN: Preheat your oven to high heat (about 220°C). Place the skewers on a lined baking tray and grill for 15 minutes, or until the edges are slightly charred and golden.
- Warm the pitas for a minute on the BBQ or in the oven. Fill with lettuce, a few chunks of grilled paneer and pepper, diced mango, red pickled onions, and a sprinkle of pomegranate seeds.
- Drizzle with the reserved yogurt marinade and a touch of Curry Bomb chili oil before serving.