Paneer Cafreal Skewers
Cubes of paneer coated in a vibrant Goan cafreal marinade of fresh herbs, green chili, garlic, and warm spices, then grilled until lightly charred. Tangy, spicy, and full of fresh flavor, these skewers make a great starter or side.
For 8 servings
- prep · ~20 min
Prepare the paneer and skewers.
1.Cut the paneer into large even cubes so they cook evenly.2.Soak the wooden skewers in water for 20 minutes so they do not burn.3.Roughly chop the ginger to help it blend smoothly.TIPKeep the paneer cubes fairly large so they stay soft on the grill. - mix · ~3 min
Blend the cafreal marinade.
1.Add cilantro, mint, green chili, garlic, ginger, coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon, lime juice, vinegar, oil, turmeric powder, and salt to a blender.2.Blend to a smooth thick green paste, scraping down the sides once or twice as needed. - mix · ~2 min
Coat the paneer in the marinade.
Place the paneer cubes in a bowl and add the cafreal marinade. Toss gently until all the pieces are well coated without breaking the paneer.
- rest · ~15 min
Rest the paneer for 15 minutes.
Cover the bowl and let the paneer sit so it picks up the herby, tangy flavor of the marinade.
- assemble · ~3 min
Thread the paneer onto the skewers.
Divide the marinated paneer between the soaked skewers, leaving a little space between the cubes for even grilling.
- grill · ~12 min
Grill the skewers until lightly charred.
1.Heat a grill pan over medium heat and brush it with the oil for grilling.2.Place the skewers on the hot pan in a single layer.3.Cook for 3 to 4 minutes on one side until lightly charred.4.Turn and cook the other sides until the paneer is heated through and evenly marked.TIPUse medium heat so the marinade cooks and chars gently without burning before the paneer warms through. - serve
Serve the paneer cafreal skewers hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the paneer dry before marinating so the cafreal paste clings instead of sliding off.
- 2Blend the herbs to a thick paste, not a watery chutney, or the skewers will steam rather than char.
- 3Marinate only briefly; too long in the lime and vinegar can make paneer crumbly at the edges.
- 4Leave small gaps between paneer cubes on the skewer so the hot pan can mark each side.
- 5Cook on medium heat only, because the green herb marinade can scorch fast over high heat.
- 6Turn the skewers gently with tongs or a flat spatula to keep the softened paneer from breaking.
- 7If making ahead, marinate and refrigerate the paneer, then skewer just before grilling for neater handling.
Adapt it for your goals.
Low-oil
Reduce the marinade oil slightly and cook on a well-seasoned grill pan or air fryer basket for a lighter version with the same cafreal flavor.
high proteinHigh-protein
Add chunks of firm tofu or extra paneer on the skewers to make the starter more filling while keeping the herb-spice profile intact.
vegetable loadedVegetable-loaded
Thread bell peppers, onions, or zucchini between paneer cubes for extra texture and a more substantial skewer.
oven bakedOven-baked
Bake the skewers on a lined tray, then broil briefly at the end for char if you do not have a grill pan.
Why this is on our healthy list.
Good Source of Protein
Paneer adds satisfying protein, making these skewers more filling than a typical herb-based starter.
Herb-Rich and Aromatic
Cilantro and mint bring fresh plant compounds and bold flavor, so the dish tastes vibrant without needing heavy sauces.
Moderate Oil Use
The recipe uses a relatively small amount of oil, relying on herbs, spices, lime, and vinegar for most of its impact.
Frequently asked questions
Yes. Just cut it into large even cubes and handle it gently while tossing with the marinade so it does not crack.
