Paneer and Vegetable Skewers
Cubes of soft paneer and colorful veggies are marinated in a spiced yogurt blend and grilled to perfection. A fantastic vegetarian appetizer or light main course, bursting with smoky, tangy flavors.
For 4 servings
Prepare the marinade
- In a large bowl, whisk the thick yogurt until smooth.
- Lightly dry roast the chickpea flour (besan) in a small pan over low heat for 1-2 minutes until aromatic. Let it cool slightly.
- Add the roasted chickpea flour, ginger-garlic paste, all the spice powders (turmeric, red chili, coriander, cumin, garam masala), kasuri methi, lemon juice, 2 tbsp oil, and salt to the yogurt.
- Mix everything well to form a smooth, thick marinade.
Marinate the paneer and vegetables
- Gently add the paneer cubes, bell pepper pieces, onion chunks, and cherry tomatoes to the marinade.
- Use your hands or a spatula to coat everything evenly. Be gentle to avoid breaking the paneer.
- Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
Assemble the skewers
- Preheat your oven to 400°F (200°C) or heat a grill pan over medium-high heat.
- Take the soaked wooden skewers and begin threading the marinated items.
- Alternate between paneer, onion, red bell pepper, green bell pepper, and tomato to create colorful skewers.
- Don't pack the items too tightly to ensure even cooking.
Cook the skewers
- For Oven: Arrange the skewers on a baking tray lined with parchment paper. Bake for 10-15 minutes, flipping halfway through. Brush with a little oil during the last 5 minutes.
- For Grill Pan: Brush the pan with oil. Place the skewers on the hot pan and cook for 8-10 minutes, turning every 2-3 minutes, until the paneer and veggies have nice char marks on all sides.
- The skewers are done when the paneer is lightly golden and the vegetables are tender-crisp.
Serve hot
- Once cooked, transfer the skewers to a serving platter.
- Sprinkle with chaat masala for an extra tangy kick.
- Serve immediately with lemon wedges and a side of mint chutney or a fresh green salad.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use firm or extra-firm paneer so it doesn't crumble while skewering and cooking.
- 2Soaking wooden skewers in water prevents them from burning in the oven or on the grill.
- 3Don't overcrowd the skewers. Leave a little space between pieces for even heat circulation.
- 4For a smokier flavor, you can place a small piece of burning charcoal in a bowl inside the marinating bowl (with a drop of ghee on it) and cover for 2 minutes.
Adapt it for your goals.
Vegan
Replace paneer with firm tofu and use a thick, unsweetened plant-based yogurt for the marinade.
high proteinHigh protein
Add cubes of cooked chickpeas or soy chunks (nuggets) to the skewers along with the paneer and vegetables.
quickQuick
Use a store-bought tandoori masala paste instead of individual spices to save time on making the marinade from scratch.
kid friendlyKid friendly
Reduce the red chili powder to a pinch or omit it entirely. Use milder vegetables like zucchini and corn.
Why this is on our healthy list.
Rich in Protein
Paneer and yogurt provide high-quality protein, which is essential for muscle repair, growth, and overall body function.
Packed with Vitamins
The colorful bell peppers, onions, and tomatoes are loaded with vitamins A and C, and antioxidants that support immune health.
Good for Digestion
Yogurt is a natural probiotic that promotes a healthy gut microbiome and aids in digestion.
Frequently asked questions
Yes, they are quite healthy. They are a good source of protein from paneer and yogurt, and packed with vitamins and fiber from the vegetables. Grilling or baking is a healthier cooking method than frying.
