Paneer Tikka Skewers
Cubes of Indian cottage cheese marinated in a vibrant spiced yogurt coating and broiled until blistered, served with mint chutney. Plan ahead: marinate for at least 2 hours.
Ingredients
- 1 lb paneer, 1-inch cubes
- 1/2 cup plain whole-milk yogurt
- 2 tsp ginger-garlic paste
- 1 tsp garam masala
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp Kashmiri chili powder (or sweet paprika)
- 1/4 tsp ground turmeric
- 1 tsp salt
- 2 tsp fresh lemon juice
- 2 tbsp neutral oil or ghee
- 1 large bell pepper (red or green), 1-inch pieces
- 1 medium red onion, 1-inch pieces
- 8 lemon wedges (for serving)
Instructions
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1
In a large bowl, whisk together 1/2 cup plain whole-milk yogurt, 2 tsp ginger-garlic paste, 1 tsp garam masala, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1 tsp Kashmiri chili powder (or sweet paprika), 1/4 tsp ground turmeric, 1 tsp salt, 2 tsp fresh lemon juice, and 2 tbsp neutral oil or ghee to make the marinade.
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2
Add 1 lb 1-inch cubes paneer, 1 large 1-inch pieces bell pepper (red or green), and 1 medium 1-inch pieces red onion to the marinade. Toss to coat, cover, and refrigerate for at least 2 hours (or overnight).
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3
Position an oven rack 6 inches from the broiler element and preheat the broiler to high. Line a baking sheet with foil.
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4
Thread the marinated paneer, bell pepper, and onion alternately onto metal or pre-soaked wooden skewers. Arrange on the prepared baking sheet.
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5
Broil for 6-8 minutes, turning once halfway through, until the paneer is lightly charred at the edges and the vegetables are tender and slightly blistered.
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6
Serve hot with lemon wedges (for serving) and mint chutney.