Whoever said vegetarian BBQ food is boring obviously hasn’t tried these tandoori paneer kebabs! Teamed with pineapple and pepper and marinated in a tandoori yoghurt dressing, paneer is THE BEST and works so well on the BBQ. Move over burnt sausages and burgers, there’s a new player in town.

The joy of these paneer kebabs (aside from their mega yumminess) is how easy they are to make. You can also prepare them in advance, which is always a good thing in my humble opinion. Simple stash them in the fridge until you are ready to cook them.

Short on BBQ space? No worries, these can be done in the oven too. In fact, scrap the BBQ altogether if you want to enjoy these as a midweek meal. We love them with a bit of salad and rice on the side, topped with a drizzle of natural yoghurt and sprinkling of black onion seeds. They’d be brilliant with homemade gluten free naan bread too!

Serving Suggestions

These paneer kebabs are great as part of a BBQ spread, but they also make a lovely midweek meal if you prefer to oven cook them. I enjoy ours on a bed of brown rice with a side of pea shoots. Pop the kebabs on top and drizzle with extra Greek yoghurt and plenty of black onion seeds.

They’d also work nicely with hasselback new potatoes and a big side salad, or a quinoa salad if you want a lighter option.

Tandoori Paneer, Pineapple & Pepper Kebabs Recipe (GF)

This recipe make 6 paneer kebabs, with instructions on how to either BBQ or oven cook them. You’ll find the method below, plus some photos to help guide you through the recipe.

Feel free to email me any questions or comments you might have. You can contact me at laura@mygfguide.com or message me on Instagram/Facebook @myglutenfreeguide.

If you enjoy this paneer kebab recipe, I would be really grateful if you could leave a star rating or review on the recipe card below. Thank you!

Laura xxx

Tandoori Paneer, Pineapple & Pepper Kebabs (GF)
Yield: Makes 6 Kebabs

Tandoori Paneer, Pineapple & Pepper Kebabs (GF)

Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes


  • 3 tbsp plain Greek yoghurt
  • 1 tbsp tandoori spice mix
  • 1 block paneer cheese
  • Small tin of pineapple chunks in juice, drained/fresh pineapple chunks
  • 2 bell peppers (I use one red and one yellow)
  • 4 tsp honey
  • 6 skewers
  • Optional to serve: Greek yoghurt and nigella (black onion) seeds


  1. Make the yoghurt marinade by mixing the Greek yoghurt with the tandoori spice mix. Chop the paneer into chunks and add to the bowl with the marinade. Stir to coat and then pop it in the fridge to marinate for 1 hour.
  2. If you are using wooden skewers, soak them in water for 30 minutes before you assemble the skewers (this will stop them from burning if you are BBQing the skewers).
  3. Deseed the peppers and chop into chunks, then you can start assembling the skewers.
  4. Alternate chunks of paneer, pineapple and pepper on the skewers and pack everything nice and close together.
  5. If you are BBQing these, cook until everything is nice and soft (about 15 minutes, turning regularly). The warm the honey and use it to glaze the kebabs before cooking them for a couple more minutes (careful not to let the honey burn if your BBQ is hot). OR To oven cook, heat the oven to 180C and cook for 20 minutes until soft and juicy, then glaze with the warmed honey before cooking for a final 5 minutes.
  6. Serve with a little Greek yoghurt on top and a scattering of black onion seeds, or simply serve them plain. They are great as part of a BBQ spread or to have a standalone meal you can serve them on a bed of brown rice with some pea shoots on the side.

For more BBQ inspo, why not try some of my other tasty recipes that work perfectly as part of a BBQ spread. All gluten free of course:

Enjoy! Laura xxx