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Photo of Korma kebabs with naan bread by WW

Korma kebabs with naan bread

13 - 14
PersonalPoints™ per serving
Total Time
40 min
30 min
10 min
These vegetarian kebabs bring the tastes of Indian to your place.


99% fat-free plain Greek yoghurt

½ cup(s), (120g)

Lebanese cucumber

1 medium, chopped

Fresh coriander

2 tbs


1 clove(s), crushed

Indian curry paste

1 tbs, (korma)

Cheese, paneer

200 g, cut into 12 pieces

Cherry tomatoes

250 g

Red capsicum

1 large, chopped

Red onion

1 medium, chopped

Olive oil

2 tsp

Naan bread

280 g, halved

Baby spinach leaves

150 g


  1. Combine yoghurt, cucumber, coriander and garlic in a small bowl.
  2. Place curry paste in a shallow dish. Add paneer and turn to coat. Thread paneer, tomatoes, capsicum and onion, alternately, onto 8 wooden skewers.
  3. Preheat a barbecue over medium-high heat. Drizzle flat plate with oil. Cook skewers, turning, for 10 minutes or until paneer is golden and tomatoes soften. Transfer to a plate.
  4. Meanwhile, cook naan on grill for 1 minute each side or until golden.
  5. Cook spinach on flat plate, stirring, for 1 minute or until wilted. Serve skewers with spinach, naan and cucumber yoghurt.


TIPS: You can also cook the paneer and tomatoes in a large non-stick frying pan and naan on a chargrill. Half the skewers will have 2 pieces of paneer and the other half 1 piece. Serve 1 of each type of skewer on each plate. Soak skewers in cold water for 10 minutes before using to stop them burning during cooking.