Air Fryer Recipe
Tandoori Vegetable Skewers
Tandoori vegetable skewers are a vibrant and flavourful dish that's perfect for any occasion, especially when air fried for a healthy twist.
Ingredients
- 1 red bell pepper, chopped into chunks
- 1 green bell pepper, chopped into chunks
- 1 yellow bell pepper, chopped into chunks
- 1 red onion, cut into quarters
- 200g paneer, cut into cubes
- 100g button mushrooms
- 2 tablespoons vegetable oil
- 250g Greek yogurt
- 2 tablespoons tandoori masala
- 1 tablespoon lemon juice
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- Salt to taste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder
Method
- In a large bowl, combine Greek yogurt, tandoori masala, lemon juice, garlic paste, ginger paste, turmeric powder, chili powder, and salt to create a marinade.
- Add bell peppers, red onion, paneer cubes, and mushrooms to the marinade. Toss to coat evenly. Cover and refrigerate for at least 30 minutes.
- Thread marinated vegetables onto skewers, alternating types for a colorful presentation.
- Preheat air fryer to 180°C (350°F) for about 5 minutes.
- Lightly brush skewers with vegetable oil. Place in air fryer basket with space between them.
- Cook for 15-20 minutes, turning halfway, until vegetables are tender and slightly charred.
- Serve hot, garnished with fresh coriander, lemon wedges, and mint chutney.
Why this works in an air fryer
The yoghurt marinade clings to the paneer and vegetables, then dries rapidly in the air fryer’s fast convection to form a spiced, lightly charred coating. Oil improves heat transfer and browning, while lemon and salt season the paneer without needing a long soak; spacing is crucial so steam can escape.
Equipment notes
Assumes a 5–6 litre basket holding 4 short skewers in one layer; in a single-drawer air fryer cook in batches if they touch, while dual-zone models need the skewers split evenly and may take 2–4 minutes longer because each drawer has less thermal mass and airflow.
Common pitfalls
- Marinade sliding off and pooling in the basket? The vegetables were too wet or over-coated; pat mushrooms and peppers dry first, then shake off excess yoghurt before threading.
- Paneer cracking or turning rubbery? Cubes are too small or cooked too long; use 2.5cm cubes and pull the skewers as soon as the edges are browned rather than waiting for deep charring.
- Onion still sharp while peppers are soft? The onion quarters are too dense; separate them into 2–3 layer petals so hot air can reach the centre.
- Pale, steamed skewers at 15 minutes? The basket is overcrowded or the skewers are sitting in marinade; leave visible gaps between skewers and cook a second batch rather than stacking.
Variations & substitutions
- Use halloumi instead of paneer for a saltier skewer; it browns quickly, so check from 12 minutes to avoid a tough surface.
- Swap mushrooms for courgette half-moons; courgette releases more water, so cut it thick and avoid overloading the basket.
- Add parboiled baby potatoes for a more substantial skewer; they need to be cooked until just tender first or they will remain firm while the paneer is done.
- Use thick coconut yoghurt for a dairy-free marinade; it browns less than Greek yoghurt, so a slightly lighter char is normal.
Storage & reheating
Keep leftovers refrigerated for up to 3 days, then reheat in the air fryer at 170°C for 4–6 minutes until hot, avoiding a higher heat that can toughen the paneer.
Nutrition
Calories: 250
