Paneer Tikka Skewers
Smoky, spicy, and succulent paneer tikka, grilled to perfection.
⏱️ 40 min🍽️ Serves 1
🔥 350 kcal💪 20g protein🍚 15g carbs🥑 24g fat🌾 3g fibreper serving
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servings
Ingredients
- 🧀400 g paneer, cubed
- 🧅1 red onion, roughly chopped
- 🫑1 green bell pepper, roughly chopped
- 🌶️1 red bell pepper, roughly chopped
- 🍦½ cup plain yogurt, thick
- 🧄2 tsp ginger-garlic paste
- 🌶️1 tsp red chili powder
- 💛1 tsp turmeric powder
- 🌶️1 tsp garam masala
- 🍚½ tsp cumin powder
- 🍋1 tbsp lemon juice
- 🌻2 tbsp mustard oil (or any cooking oil)
- 🧂1 tsp salt
- 🌿 fresh coriander, chopped, for garnish
Pro tips
- For extra smoky flavor, try adding a pinch of kasuri methi (dried fenugreek leaves) to the marinade.
- Don't overcrowd the skewers; leave a little space between the pieces for even cooking.
- If you don't have a grill, you can cook these in an oven or even a pan on the stovetop.
- Adjust the red chili powder to your spice preference; for a milder version, use less.
Method
- 1In a large bowl, whisk together yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, lemon juice, mustard oil, and salt to form a smooth marinade.
- 2Add cubed paneer, chopped red onion, green bell pepper, and red bell pepper to the marinade. Gently toss to ensure everything is evenly coated. Cover and refrigerate for at least 30 minutes, or preferably 2-3 hours.
- 3If using wooden skewers, soak them in water for 20-30 minutes to prevent burning. Preheat your grill or oven to medium-high heat (around 200°C/400°F).
- 4Thread the marinated paneer and vegetables onto the skewers, alternating for an appealing look.
- 5Grill the skewers for 10-15 minutes, turning occasionally, until the paneer is lightly charred and the vegetables are tender-crisp. If baking, place skewers on a baking sheet and bake for 15-20 minutes, flipping halfway.
- 6Garnish with fresh coriander and serve hot with mint chutney or a side salad.