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These Tandoori Paneer Tikka Skewers feature cubes of firm Indian cheese marinated in a smoky, spiced yogurt blend, threaded with colorful bell peppers and onions, then grilled until charred and slightly crisp on the outside while staying soft within. A vibrant vegetarian appetizer or main that delivers all the flavor of tandoori chicken without the meat.
Per serving
320kcal
Calories
Prep Time
20 min
Cook Time
10 min
Servings
4 people
Difficulty
easy
18g
Protein
12g
Carbs
22g
Fat
2g
Fiber
5g
Sugar
Follow step-by-step with voice guidance.
Cut the paneer into thick cubes and set aside. Cut the bell peppers and onion into similarly sized squares for skewering.
In a bowl, whisk together the yogurt, ginger-garlic paste, tandoori masala, red chili powder, turmeric, gram flour, lemon juice, oil, and salt into a smooth marinade.
Gently fold the paneer cubes, bell peppers, and onion into the marinade, coating everything evenly. Cover and refrigerate for at least 30 minutes (up to 2 hours).
Thread the marinated paneer, peppers, and onion alternately onto skewers (soak wooden skewers in water first if using).
Preheat a grill, grill pan, or oven to high heat and lightly oil the grates or a baking tray.
Grill the skewers for 3-4 minutes per side, brushing occasionally with extra oil or melted butter, until charred at the edges but still soft inside.
Remove from the heat, sprinkle with the chaat masala, and serve hot with mint chutney and lemon wedges.
Use Firm Paneer: Fresh, firm paneer holds its shape on the grill, while soft or crumbly paneer can fall apart - press it lightly with a paper towel before cutting if it feels too wet. Don't Skip the Gram Flour: A small amount of roasted gram flour (besan) in the marinade helps it cling to the paneer and vegetables, giving a better char. Watch the Heat Closely: Paneer can turn rubbery if overcooked, so grill just until charred spots appear rather than leaving it on the heat too long.
This usually happens from overcooking on high heat for too long. Grill just until char marks appear, and marinating beforehand also helps keep the paneer soft.
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