Paneer and Vegetable Skewers

Name: Paneer and Vegetable Skewers
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 8 servings
Cuisine: north_indian
Ingredients: 300 g paneer (cut into 1-inch cubes); 1 pcs bell pepper (large, green, cut into 1-inch squares); 2 pcs onion (medium, cut into 1-inch chunks, layers separated); 0.75 cup yogurt (thick, hung for 20 minutes); 1 tbsp ginger-garlic paste; 1 tbsp lemon juice; 1 tbsp oil (for basting); 2 tbsp besan (roasted in a dry pan until fragrant); 1 tsp kashmiri red chili powder; 1 pinch turmeric powder; 1 tsp cumin powder; 1 tsp garam masala; 1 tsp dried fenugreek leaves (crushed between palms); 1 tsp chaat masala; 1 pinch salt

RATING

4.4/5(98)

TASTE SCORE

9/10

Colorful skewers loaded with chunks of soft paneer, bell peppers, and onions, all coated in a spiced yogurt marinade. Grilled until beautifully charred at the edges, these skewers are smoky, tangy, and packed with flavor. Perfect as an appetizer or a light meal with mint chutney on the side.

PREP

20m

COOK

12m

SERVES

1 PIECE

180 cal

SERVINGS

METHOD · 6 STEPS

prep · ~20 min
Soak the skewers and prepare the vegetables.
1.If using bamboo skewers, soak them in water for 20 minutes to prevent burning.
2.Cut paneer into 1-inch cubes.
3.Cut bell peppers into 1-inch squares and onion into 1-inch chunks. Separate onion layers.
TIPKeep paneer and vegetable pieces roughly the same size so they cook evenly on the grill.
mix · ~5 min
Make the marinade.
1.In a large mixing bowl, whisk the thick yogurt until smooth and creamy.
2.Add ginger-garlic paste, lemon juice, roasted besan, kashmiri red chili powder, turmeric powder, cumin powder, garam masala, crushed dried fenugreek leaves, chaat masala, and salt.
3.Mix everything into a thick, smooth, paste-like marinade.
TIPRoasting the besan gives the marinade body and a nutty depth without any raw flour taste.
mix · ~15 min
Marinate the paneer and vegetables.
1.Add the paneer cubes, bell pepper squares, and onion chunks to the marinade bowl.
2.Gently fold everything together using your hands or a spatula until each piece is well coated.
3.Cover and let it rest for 15 minutes at room temperature so the flavors penetrate.
TIPHandle the paneer gently. If you toss too vigorously, the soft cubes can break.
assemble · ~4 min
Thread the skewers.
1.Hold a skewer and start with a red bell pepper piece.
2.Thread on a paneer cube, followed by onion, green bell pepper, and another paneer cube.
3.Repeat the pattern until the skewer is filled, leaving a 2-inch handle at the bottom.
TIPDon't pack the pieces too tightly. A little gap between them helps the heat circulate so the veggies cook through.
grill · ~8 min
Grill the skewers to perfection.
1.Heat a grill pan over medium-high heat and brush it lightly with oil.
2.Place the skewers on the hot grill in a single layer.
3.Cook for 3 to 4 minutes on one side until char marks appear.
4.Flip the skewers carefully and cook for another 3 to 4 minutes on the other side.
5.Baste halfway through with the leftover marinade for extra juiciness.
TIPLook for a golden-brown exterior with light charring. Overcooking will dry out the paneer and make it rubbery.
serve
Serve hot with a squeeze of lemon and chutney.
Slide the skewers onto a platter, sprinkle a pinch of chaat masala over the top, and serve immediately with lemon wedges and mint chutney.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soak wooden skewers for at least 30 minutes to prevent them from burning on the grill.
2
Leave small gaps between pieces when threading skewers so heat circulates evenly.
3
Use a grill pan or outdoor grill; get it properly hot before adding skewers for good char marks.
4
Baste the skewers halfway through with leftover marinade to keep paneer moist and flavorful.
5
Handle paneer gently when mixing to avoid crumbling; it is delicate even when firm.
6
Let marinated skewers rest in the fridge for 30 minutes for deeper flavor penetration.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace paneer with extra-firm tofu (pressed and cubed) and use a thick plant-based yogurt (coconut or soy) to keep the marinade creamy. Tofu takes on the spices beautifully and grills to a golden finish.

high protein

High-protein

Add pre-cooked, cubed chicken breast or chunks of fish fillet alongside paneer for a protein-packed version. Adjust grilling time to ensure meat is cooked through.

low oil

Low-oil

Skip the basting oil and grill on a non-stick pan or air-fry at 200°C for 10 minutes, flipping once. The yogurt marinade still gives a charred exterior without extra fat.

veggie heavy