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Tikka Paneer Skewers

with Cumin Seed Chips and Pickled Carrot Salad

Come rain or shine, it's time for a great British BBQ! Our summery dishes such as these Tikka Paneer Skewers are designed with full-on flavour in mind. Whether you take it al fresco or bring some sunshine indoors, they're perfect for BBQ season.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

4 unit(s)

Bamboo Skewers

450 grams


1 sachet(s)

White Cumin Seeds

226 grams


(Contains Milk)

1 unit(s)

Red Onion

75 grams

Tikka Masala Paste

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

1 unit(s)


12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

20 grams

Baby Leaf Mix

Not included in your delivery

¼ tsp


2 tbsp


½ tsp


1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)3535 kJ
Energy (kcal)845 kcal
Fat45.1 g
of which saturates23.3 g
Carbohydrate80.4 g
of which sugars32.8 g
Protein32.9 g
Salt3.08 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Baking Paper



Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water (this will prevent them from burning).

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the cumin seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.


Meanwhile, cut the paneer into 2cm cubes. 

Halve and peel the red onion, then cut each half into 4 wedges.

In a medium bowl, combine the tikka masala paste with a drizzle of oil, the salt and honey (see pantry for both amounts). Mix in half the yoghurt and season with pepper. 

Add the paneer and onion wedges to the marinade. Toss until coated.


Carefully thread the paneer and onion wedges onto the skewers (2 per person), alternating between the two.

Pop the skewers onto a medium lined baking tray and bake on the middle shelf of your oven until golden, 15-18 mins. Turn halfway through cooking.


Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Clean the (now empty) paneer bowl, then add the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts) to the bowl. Season with salt and pepper.

Add the carrot ribbons to the dressing, toss to coat, then set aside to pickle.


When everything's ready, add the baby leaves to the carrot ribbons and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.


Share the tikka skewers between your plates and drizzle over the remaining yoghurt to finish.

Serve the cumin seed chips and carrot salad alongside. 


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