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Paneer Tikka Skewers

Paneer cubes are yogurt-marinated and then grilled with peppers and onions on skewers until glossy and charred at the edges. The yogurt-based marinade, garam masala, and lemon cling to the paneer, while the vegetables catch the smoky heat for color and texture. The finished skewers glow with a red-amber hue and a juicy, crisp bite, finished with lemon wedges and cilantro.
Print Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 1 hour 3 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method

Ingredients
  

  • 400 g paneer cut into 1-inch cubes; pat dry
  • 1 cup thick yogurt Greek yogurt optional
  • 3 cloves garlic
  • 1 tbsp ginger paste
  • 2 tsp garam masala
  • 1 tsp chili powder adjust heat
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1 piece bell pepper cut into chunks
  • 1 piece onion cut into chunks
  • 2 tbsp cilantro, chopped
  • 2 pieces lemon wedges

Equipment

  • Skillet or grill pan
  • Tongs
  • Mixing bowls
  • Bamboo skewers (soaked)
  • Pastry brush

Method
 

  1. Whisk the yogurt with garlic, ginger paste, garam masala, chili powder, lemon juice, and salt until smooth.
    1 cup thick yogurt
  2. Marinate the paneer in the yogurt mixture for 30-40 minutes, turning once to coat evenly.
    1 cup thick yogurt
  3. Thread marinated paneer cubes with bell pepper and onion pieces onto soaked skewers.
    1 cup thick yogurt
  4. Preheat a skillet or grill pan until hot and shimmering.
  5. Grill the skewered pieces for 3-4 minutes per side, aiming for deep amber color and a slight char.
    1 cup thick yogurt
  6. Brush the remaining marinade over the skewers in the last minute to glaze and seal in moisture.
    1 cup thick yogurt
  7. Rest the skewers off the heat for 5 minutes, letting juices redistribute and the surface set.
  8. Plate the skewers with lemon wedges and a shower of chopped cilantro for bright aroma and color.
    1 cup thick yogurt