Easy Paneer Tikka Skewers
Soft, smoky cubes of paneer marinated in a spiced yogurt mixture, threaded onto skewers with bell peppers and onions, then grilled to perfection. This easy version skips the tandoor and uses a hot oven or pan for restaurant-style charred edges and a juicy center.
For 8 servings
- prep · ~5 min
Prepare the ingredients.
1.Soak 8 wooden skewers in water for 30 minutes to prevent burning.2.Cut 400 g paneer into 1.5-inch cubes.3.Cut 2 bell peppers and 2 onions into 1.5-inch squares. Separate onion layers.4.Hang 0.75 cup yogurt in a muslin cloth for 20 minutes to drain excess whey.TIPThick hung curd clings to the paneer instead of sliding off. - mix · ~3 min
Make the marinade.
1.In a large bowl, whisk the hung yogurt until smooth.2.Add 2 tbsp ginger-garlic paste, 2 tbsp lemon juice, 2 tbsp roasted besan, and all dry spices.3.Season with 0.5 tsp salt and 1 pinch black pepper.4.Crush 1 tsp kasuri methi between your palms and stir in.5.Mix into a thick, smooth paste.TIPRoasting the besan removes its raw taste and helps the marinade bind. - mix · ~20 min
Marinate the paneer and vegetables.
1.Add cubed paneer, bell peppers, and onions to the bowl.2.Gently toss with your hands until each piece is evenly coated.3.Cover the bowl and refrigerate for 15 to 20 minutes.TIPDon't marinate paneer longer than 45 minutes — it can turn rubbery from acid. - assemble · ~5 min
Thread onto skewers.
1.Thread marinated paneer, bell pepper, and onion pieces alternately onto the soaked skewers.2.Leave a little gap between pieces so the edges char.3.Brush each skewer lightly with 1 tbsp oil.TIPAlternate veggies and paneer so every bite has colour and crunch. - grill · ~20 min
Grill the skewers in the oven.
1.Arrange the skewers on a foil-lined baking tray with a wire rack on top if available.2.Grill at 220°C (430°F) on the top rack for 8 to 10 minutes.3.Flip the skewers once halfway through, and brush with the remaining 1 tbsp oil.4.Grill another 8 to 10 minutes until the edges are charred and the paneer starts to turn golden.TIPKeep an eye during the last 2 minutes — paneer dries out fast under intense heat. - garnish
Garnish and serve hot.
Sprinkle with chaat masala and chopped coriander leaves. Serve immediately with lemon wedges alongside mint chutney and pickled onions.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak wooden skewers in water for at least 30 minutes to prevent burning in the oven or pan.
- 2Hang the yogurt in a muslin cloth for 20 minutes so the marinade clings to the paneer instead of sliding off.
- 3Roast the besan (chickpea flour) until fragrant to remove its raw taste and help bind the marinade.
- 4Don't marinate the paneer longer than 45 minutes — the acid from yogurt and lemon can make it rubbery.
- 5Leave a small gap between pieces on the skewer so hot air circulates and creates charred edges.
- 6If using a pan instead of the oven, cook on medium-high heat and turn occasionally for even browning.
Adapt it for your goals.
Vegan
Swap paneer with extra-firm tofu (pressed and cubed) and use a thick plant-based yogurt. Tofu absorbs the marinade well and crisps up similarly.
air fryerAir-fryer
Cook skewers in an air fryer at 200°C (400°F) for 10–12 minutes, flipping halfway. This yields extra-crisp edges with less oil.
high proteinHigh-protein
Add cubes of marinated chicken breast alongside the paneer for a double-protein skewer that grills in the same time.
low oilLow-oil
Skip the oil brushing entirely and spray with a neutral oil mist before grilling to reduce fat while still getting light browning.
Why this is on our healthy list.
Good Source of Protein
Paneer provides high-quality dairy protein that helps build and repair tissues, making these skewers a satisfying meat-free protein option.
Rich in Calcium
Paneer is packed with calcium from milk, supporting strong bones and teeth with every serving.
Probiotic Benefits from Yogurt
The hung yogurt marinade contains live cultures that aid digestion and support gut health when consumed fresh.
Antioxidant-Rich Spices
Turmeric, cumin, and ginger-garlic paste deliver anti-inflammatory compounds that may help reduce oxidative stress in the body.
Frequently asked questions
Yes, cook the skewers on a hot cast-iron pan or tawa over medium-high heat, turning every 2–3 minutes until charred on all sides (about 10–12 minutes total).
