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Photo of Korma kebabs with naan bread by WW

Korma kebabs with naan bread

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, unsweetened

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

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.