Paneer Tikka Skewers

Name: Paneer Tikka Skewers
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 300 g paneer (cut into 1.5-inch cubes); 1 pcs bell pepper (large, cut into 1.5-inch squares); 1 pcs onion (medium, cut into 1.5-inch squares, layers separated); 0.5 cup yogurt (thick, hung for 20 minutes to remove whey); 2 tbsp mustard oil (heated to smoking point then cooled); 2 tbsp chickpea flour; 2 tsp ginger-garlic paste; 2 tbsp lemon juice; 1 tsp kashmiri red chili powder; 1 pinch turmeric powder; 1 tsp cumin powder; 0.5 tsp garam masala; 0.5 tsp chaat masala; 1 tsp dried fenugreek leaves (crushed between palms); 0.5 tsp salt; 1 tbsp oil (for basting); 1 pcs lemon (cut into wedges, for serving); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(157)

TASTE SCORE

8/10

Chunks of paneer and crisp vegetables marinated in a smoky, spiced yogurt mix, then grilled until beautifully charred at the edges. A restaurant-style vegetarian appetizer that's surprisingly easy to pull off at home — serve them sizzling with mint chutney.

PREP

30m

COOK

15m

SERVES

2 PIECES

409 cal

SERVINGS

METHOD · 7 STEPS

prep · ~30 min
Soak skewers and prepare the hung yogurt.
1.Soak bamboo skewers in water for at least 30 minutes so they don't burn during grilling.
2.Place yogurt in a muslin cloth or fine sieve over a bowl and let it hang for 20 minutes to drain excess water.
prep · ~5 min
Prepare the mustard oil.
Heat mustard oil in a small pan until it reaches its smoking point and turns slightly pale. Remove from heat and let it cool completely before using. This step removes the raw pungency.
TIPSmoke the mustard oil in a well-ventilated kitchen — it gets pungent before it mellows.
mix · ~5 min
Make the marinade.
1.In a large bowl, whisk together the hung yogurt, cooled mustard oil, chickpea flour, ginger-garlic paste, and lemon juice until completely smooth.
2.Add kashmiri red chili powder, turmeric powder, cumin powder, garam masala, chaat masala, crushed dried fenugreek leaves, and salt.
3.Whisk again until all spices are fully incorporated and the marinade is a uniform orange-red.
prep · ~30 min
Marinate the paneer and vegetables.
Add paneer cubes, bell pepper squares, and onion squares to the marinade. Gently fold everything together until each piece is evenly coated. Cover the bowl and refrigerate for at least 30 minutes (overnight is even better).
TIPUse a silicone spatula and fold gently — paneer cubes can break if you stir too vigorously.
assemble · ~5 min
Thread the skewers.
Remove the marinated paneer and vegetables from the fridge. Thread onto the soaked skewers, alternating paneer, onion, and bell pepper. Pack them close enough to touch but not squeeze — about 5-6 pieces per skewer.
grill · ~10 min
Grill the skewers on a hot grill pan.
1.Heat a grill pan or outdoor grill over medium-high heat until very hot.
2.Place the loaded skewers on the grill and cook for 3-4 minutes until the underside is charred.
3.Brush the top side lightly with oil, then flip and grill the other side for another 3-4 minutes.
4.Flip and rotate as needed for a final 2 minutes to char all sides evenly.
TIPDon't move the skewers for the first 3 minutes — that's how you get the dark char marks. A light smear of oil on the pan helps too.
garnish · ~1 min
Finish and serve hot.
Slide the hot skewers onto a serving platter. Sprinkle with a pinch of chaat masala and chopped coriander leaves. Serve immediately with lemon wedges on the side.

PRO TIPS

What to keep in mind.

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

1
Hang the yogurt for at least 20 minutes to achieve a thick, clingy marinade that coats paneer and veggies evenly.
2
Always soak bamboo skewers for 30+ minutes — they won't char or catch fire on a hot grill.
3
For deep char marks, don't move the skewers for the first 3 minutes on the grill pan.
4
Mustard oil must be heated to smoking point, then cooled — this tames its pungency and adds authentic flavor.
5
Use a light hand when folding the marinade — paneer cubes are soft and can crumble with aggressive stirring.
6
Marinate overnight for a more intense, penetrative flavor — the spiced yogurt will tenderize the paneer.
7
Baste with oil mid-grill to keep the paneer moist and encourage beautiful caramelization.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Replace half the paneer with pre-cooked, cubed chicken breast or tofu for a protein boost. Adjust grilling time by 2 minutes to ensure chicken is cooked through.

low oil

Low-oil

Skip oil basting and use a non-stick grill pan or air-fryer at 200°C (400°F) for 10-12 minutes, shaking halfway. Calories are reduced without losing the char.

vegan

Vegan

Swap paneer with extra-firm tofu pressed and cubed, and use a thick coconut yogurt or cashew cream in the marinade. Omit the honey if any — this version is fully plant-based.

jain

Jain

Replace onion and garlic-ginger paste with asafoetida (hing) and use ginger paste alone. Skip onion and garlic entirely to adhere to Jain dietary restrictions.

smoky char

Smoky char

For an even deeper smoky flavor, place a small piece of hot charcoal in a bowl, drizzle ghee over it, and cover the skewers with a lid for 5 minutes before serving.

HEALTH BENEFITS

Why this is on our healthy list.

✓

High-Quality Plant Protein

Paneer is an excellent source of complete protein and calcium, supporting muscle repair and bone health without cholesterol.

✓

Rich in Antioxidants

Kashmiri red chili powder, turmeric, cumin, and bell peppers provide a potent mix of antioxidants that help fight inflammation.

✓

Gut-Friendly Fermented Ingredient

Yogurt contains live probiotics that support digestive health, especially when hung to concentrate its beneficial cultures.

✓

Low-Carb & Keto-Friendly

Paneer is naturally low in carbohydrates, making this dish suitable for keto or low-carb meal plans.

QUESTIONS?

Frequently asked questions

Hanging removes excess watery whey, making the marinade thick and sticky so it clings to paneer and veggies. Skipping it results in a watery coating that drips off on the grill and burns.