Spicy Paneer Tikka Skewers
Spicy Paneer Tikka Skewers
Ingredients
For the Paneer and Vegetables
- 1 pound paneer, cut into 1-inch cubes
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 green bell pepper, seeded and cut into 1-inch pieces
- 1 red onion, medium, cut into 1-inch pieces, layers separated
For the Marinade
- 1/2 cup plain yogurt, full-fat, thick
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder, or cayenne pepper, adjust to taste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon mustard oil, or any neutral vegetable oil
- 1 teaspoon kasuri methi, dried fenugreek leaves, crushed between palms (optional)
For Serving
- lemon wedges, as needed, for garnish
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
In a large mixing bowl, combine the plain yogurt, ginger paste, garlic paste, lemon juice, garam masala, turmeric powder, red chili powder, cumin powder, coriander powder, salt, black pepper, mustard oil, and crushed kasuri methi (if using). Whisk well until a smooth, thick marinade forms.
⏱️ 5 min
- 2
Add the paneer cubes, red bell pepper pieces, green bell pepper pieces, and red onion pieces to the marinade. Gently toss everything together, ensuring all the paneer and vegetables are thoroughly coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or preferably 2-4 hours for best flavor. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
⏱️ 20 min
- 3
Preheat your grill to medium-high heat (about 400°F) or preheat your oven to 400°F. If using an oven, line a baking sheet with foil and place a wire rack on top, then lightly grease the rack.
⏱️ 5 min•🌡️ 400
- 4
Thread the marinated paneer and vegetables onto the skewers, alternating between paneer, bell peppers, and onion. Don't pack them too tightly, allowing for even cooking.
⏱️ 10 min
- 5
If grilling: Place the skewers directly on the preheated grill. Cook for 10-15 minutes, turning occasionally, until the paneer is golden brown with slight char marks and the vegetables are tender-crisp. If baking: Place the skewers on the prepared wire rack. Bake for 15-20 minutes, flipping halfway through, until the paneer is golden and the vegetables are tender with slightly browned edges. For extra char, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
⏱️ 15 min•🌡️ 400
- 6
Remove the paneer tikka skewers from the grill or oven. Garnish with fresh chopped cilantro and serve hot with lemon wedges on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Paneer Tikka Skewers
Ingredients
For the Paneer and Vegetables
- 1 pound paneer, cut into 1-inch cubes
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 green bell pepper, seeded and cut into 1-inch pieces
- 1 red onion, medium, cut into 1-inch pieces, layers separated
For the Marinade
- 1/2 cup plain yogurt, full-fat, thick
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder, or cayenne pepper, adjust to taste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon mustard oil, or any neutral vegetable oil
- 1 teaspoon kasuri methi, dried fenugreek leaves, crushed between palms (optional)
For Serving
- lemon wedges, as needed, for garnish
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
In a large mixing bowl, combine the plain yogurt, ginger paste, garlic paste, lemon juice, garam masala, turmeric powder, red chili powder, cumin powder, coriander powder, salt, black pepper, mustard oil, and crushed kasuri methi (if using). Whisk well until a smooth, thick marinade forms.
⏱️ 5 min - 2
Add the paneer cubes, red bell pepper pieces, green bell pepper pieces, and red onion pieces to the marinade. Gently toss everything together, ensuring all the paneer and vegetables are thoroughly coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or preferably 2-4 hours for best flavor. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
⏱️ 20 min - 3
Preheat your grill to medium-high heat (about 400°F) or preheat your oven to 400°F. If using an oven, line a baking sheet with foil and place a wire rack on top, then lightly grease the rack.
⏱️ 5 min•🌡️ 400 - 4
Thread the marinated paneer and vegetables onto the skewers, alternating between paneer, bell peppers, and onion. Don't pack them too tightly, allowing for even cooking.
⏱️ 10 min - 5
If grilling: Place the skewers directly on the preheated grill. Cook for 10-15 minutes, turning occasionally, until the paneer is golden brown with slight char marks and the vegetables are tender-crisp. If baking: Place the skewers on the prepared wire rack. Bake for 15-20 minutes, flipping halfway through, until the paneer is golden and the vegetables are tender with slightly browned edges. For extra char, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
⏱️ 15 min•🌡️ 400 - 6
Remove the paneer tikka skewers from the grill or oven. Garnish with fresh chopped cilantro and serve hot with lemon wedges on the side.
⏱️ 3 min