Paneer Tikka Skewers
Juicy cubes of paneer marinated in a spiced yogurt mixture, threaded onto skewers with bell peppers and onions, then grilled until lightly charred. A classic Indian appetizer that's easy to make at home.
Serve them hot with a zesty mint chutney and a squeeze of fresh lemon for a crowd-pleasing starter or a light main course. This recipe is surprisingly simple yet delivers big, bold flavor, making it perfect for everything from weeknight dinners to festive gatherings. The marinade works its magic in just 30 minutes, and the skewers cook quickly, so you can have a delicious Indian-inspired meal on the table in under an hour.
Ingredients
- 14 ounces (400g) paneer, cut into 1-inch cubes
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large green bell pepper, cut into 1-inch pieces
- 1 large red onion, cut into 1-inch pieces
- 1/2 cup plain yogurt (full-fat or Greek)
- 2 tablespoons lemon juice
- 2 tablespoons mustard oil (or any neutral oil)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon salt, or to taste
- Fresh cilantro leaves, for garnish
- Lemon wedges, for serving
- Mint chutney, for serving
Instructions
- In a large bowl, whisk together the yogurt, lemon juice, mustard oil, ginger-garlic paste, ground cumin, ground coriander, garam masala, smoked paprika, turmeric, cayenne, and salt until well combined.
- Add the paneer cubes, bell pepper pieces, and onion pieces to the marinade. Gently toss until everything is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat a grill or grill pan to medium-high heat, or preheat the oven broiler.
- Thread the marinated paneer, bell peppers, and onions onto the skewers, alternating between them. Try to leave a little space between pieces so they cook evenly.
- Place the skewers on the hot grill (or under the broiler) and cook for 8-10 minutes, turning occasionally, until the vegetables are tender and the paneer is nicely charred on all sides. Keep a close eye to avoid burning.
- Transfer the skewers to a serving platter. Garnish with fresh cilantro leaves and serve immediately with lemon wedges and mint chutney.
Cook’s tips
- For extra smoky flavor, brush the skewers with a little mustard oil while grilling.
- If you don't have mustard oil, use a mix of olive oil and a pinch of mustard seeds for a similar flavor.
- Make sure the paneer cubes are not too large, so they cook thoroughly and stay tender.
- For a vegan version, substitute paneer with extra-firm tofu (pressed and cubed).
Substitutions
- Use any color bell peppers you like.
- Add mushrooms or cherry tomatoes to the skewers if desired.
- Swap cayenne for Kashmiri chili powder for a milder heat.
Storage & reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.
FAQ
Can I make these paneer tikka skewers in the oven?
Yes, absolutely. If you don't have a grill, you can bake them in a preheated oven at 200°C (400°F) for 12-15 minutes, turning halfway through, or use the broiler for a quicker char.
How long should I marinate the paneer?
For the best flavor, marinate for at least 30 minutes. You can also prepare it a day ahead and refrigerate overnight, which makes the paneer even more flavorful and tender.
Can I use Greek yogurt instead of regular yogurt?
Yes, Greek yogurt works great. It's thicker and creates a slightly richer marinade. If using regular yogurt, you may want to drain it for 30 minutes in a fine-mesh strainer to remove excess whey.
What can I serve with these paneer tikka skewers?
They pair beautifully with mint chutney, tamarind chutney, or a simple raita. You can also serve them over naan or with a side of basmati rice for a complete meal.
