Paneer Tikka Skewers

Name: Paneer Tikka Skewers
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
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)

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.

50 minMediumServes 4260 cal/serving

IndianAppetizerOvenVegetarianLow CarbGluten-FreeEgg-FreeNut-FreeLow-SodiumPork-Free

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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

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.
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).
3

Position an oven rack 6 inches from the broiler element and preheat the broiler to high. Line a baking sheet with foil.
4

Thread the marinated paneer, bell pepper, and onion alternately onto metal or pre-soaked wooden skewers. Arrange on the prepared baking sheet.
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.
6

Serve hot with lemon wedges (for serving) and mint chutney.

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Questions

How much time should I plan for Paneer Tikka Skewers?

As written, 50 minutes: 35 of prep and 15 of cooking. The longest single stretch is the hands-off wait in step 2, overnight, or about 8 hours. That wait sits outside the stated prep and cook times, so plan around it.

What equipment do I need for Paneer Tikka Skewers?

Beyond a knife and a board, the method uses skewers (step 4) and a sheet pan (step 3).

What can I use instead of paneer in Paneer Tikka Skewers?

The entry for Paneer Tikka Skewers calls for 1 lb paneer, 1-inch cubes. In its place: Halloumi, rinsed of some of its salt, or extra-firm tofu pressed dry stands in well.

Can I make Paneer Tikka Skewers less spicy?

Yes. The heat in Paneer Tikka Skewers comes from 1 tsp Kashmiri chili powder (or sweet paprika). For a milder plate, halve the chili powder; nothing else in the method changes.

Is Paneer Tikka Skewers vegan?

No, though it is vegetarian. What keeps it from vegan is 1 lb paneer, 1-inch cubes, 1/2 cup plain whole-milk yogurt and 2 tbsp neutral oil or ghee. For fully plant-based entries, see the vegan appetizer collection.

Which part of Paneer Tikka Skewers can be done ahead?

Everything up to step 2. Step 2 is a built-in pause of overnight, or about 8 hours: "Toss to coat, cover, and refrigerate for at least 2 hours (or overnight)." Do everything up to that point ahead of time and pick up at step 3 when you are ready to finish.

Serve it with

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