Grilled Paneer Skewers
Chunky cubes of paneer and colorful bell peppers, marinated in a spiced yogurt mix and grilled to perfection. These skewers get a beautiful char on the outside while staying soft and juicy inside. A quick, crowd-pleasing vegetarian appetizer or main that pairs wonderfully with mint chutney.
For 4 servings
- prep · ~5 min
Prepare the marinade.
1.In a large bowl, whisk the hung yogurt until smooth and creamy.2.Add ginger-garlic paste, lemon juice, red chili powder, turmeric powder, cumin powder, garam masala, dry mango powder, roasted chickpea flour, salt, and oil.3.Whisk everything together into a thick, smooth marinade.TIPRoast the besan in a dry pan for 2 minutes on low heat until it smells nutty — it removes the raw taste. - prep · ~16 min
Marinate the paneer and vegetables.
1.Gently fold the paneer cubes, bell pepper squares, and onion chunks into the marinade.2.Use your hands or a spatula to coat every piece evenly without breaking the paneer.3.Cover the bowl and let it rest at room temperature for 15 minutes.TIPDon't marinate for more than 30 minutes — yogurt can start making the paneer too soft. - prep · ~5 min
Thread the skewers.
1.Alternate threading paneer cubes, onion chunks, and bell pepper squares onto each skewer.2.Pack them snugly but not too tight — leave a tiny gap so heat can circulate.3.You should get about 4-5 pieces of paneer per skewer. - grill · ~8 min
Grill the skewers.
1.Heat a grill pan over medium-high heat and brush lightly with oil.2.Place the skewers on the hot grill and cook for 3-4 minutes on the first side until char marks appear.3.Flip carefully with tongs and grill another 3-4 minutes on the second side.4.Baste any remaining marinade over the skewers while they cook.TIPMedium-high heat gives the best char without burning the marinade. Don't walk away — paneer chars fast. - garnish · ~1 min
Finish and serve.
Slide the skewers onto a serving platter. Sprinkle chaat masala generously over the hot paneer and garnish with chopped coriander leaves. Serve immediately with lemon wedges on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a grill pan or cast-iron skillet for the best char marks without drying out the paneer.
- 2Soak wooden skewers in water for 30 minutes before threading to prevent burning on the grill.
- 3Pat paneer cubes dry with a paper towel before marinating so the yogurt mixture clings better.
- 4Do not over-marinate paneer beyond 30 minutes—the yogurt can make it mushy.
- 5Thread paneer and vegetables snugly but leave a small gap between pieces for even heat circulation.
- 6Sprinkle chaat masala only after grilling, while the skewers are still hot, for the best tangy burst.
- 7Leftover grilled paneer can be stored in an airtight container in the fridge for up to 2 days; reheat on a dry skillet.
Adapt it for your goals.
Air-fryer
Cook the skewers in an air fryer at 375°F (190°C) for 8-10 minutes, flipping halfway — perfect for a quicker, less oily result with a slightly crispier paneer surface.
veganVegan
Replace paneer with extra-firm tofu (pressed and cubed) and use a plant-based yogurt like coconut or soy yogurt — the marinade's spices still deliver the same bold flavor.
low oilLow-oil
Skip the basting oil and brush the grill pan with just a few drops; the marinade's yogurt and chickpea flour provide enough moisture to prevent sticking.
paneer tikka wrapPaneer-tikka-wrap
After grilling, wrap the paneer and vegetables in a warm naan or whole-wheat roti with sliced onions, a squeeze of lime, and mint chutney for a handheld meal.
Why this is on our healthy list.
High Quality Plant Protein
Paneer is rich in casein protein and calcium, which supports muscle repair and bone health — ideal for vegetarians.
Gut-Friendly Spices
Cumin, ginger, and turmeric in the marinade aid digestion and have natural anti-inflammatory properties.
Low-Carb Friendly
With no grains or added sugars, these skewers are naturally low in carbohydrates and suitable for low-carb or keto diets.
Rich in Antioxidants
Bell peppers and onions provide vitamin C and various antioxidants that help protect cells from oxidative stress.
Frequently asked questions
Yes, but thaw it completely in the fridge overnight and gently press out excess moisture with paper towels before marinating to prevent sogginess.
