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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix soy sauce, garlic, brown sugar, rice vinegar, sesame oil, gochujang, ginger powder, salt, black pepper, and chilli flakes in a bowl until well combined.
Add spring onion chunks, paneer cubes, and button mushrooms to the marinade. Toss well until everything is coated. Cover and marinate for 2–3 hours.
Thread the marinated paneer, mushrooms, and spring onion chunks onto skewers, repeating until full.
Heat a pan over medium heat. Cook the skewers for 3–4 minutes per side, brushing the leftover marinade over them halfway through cooking for extra flavour.
Drizzle with the prepared sauce or serve it on the side. Garnish with the green part of the spring onions, sesame seeds, or crushed peanuts, and serve hot.
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For extra flavour, let the paneer and mushrooms marinate overnight in the refrigerator.
If you prefer a milder spice level, reduce the amount of gochujang and chilli flakes.
Can I use tofu instead of paneer?
Yes, tofu can be used as a substitute for paneer in this recipe.
How can I make this recipe vegan?
Replace paneer with firm tofu and ensure all other ingredients are vegan-friendly.
What can I serve with these skewers?
These skewers can be served with a side of steamed rice or a fresh salad.
Can I grill these skewers instead of pan-searing?
Yes, you can grill the skewers on a barbecue or grill pan for a smoky flavour.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
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