Paneer Tikka Kebab Recipe

Prepare marinade

In a medium mixing bowl, combine 1 cup thick yogurt, 2 tbs ginger-garlic paste, 1 tsp red chili powder, 1 tsp Kashmiri red chili powder (optional), 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp garam masala, 1/2 tsp chaat masala, 1/4 tsp turmeric, 1 tbs lemon juice, 1 tbs vegetable oil, 1 tsp salt, and 1 tsp crushed kasuri methi (if using). Whisk until smooth and slightly glossy. Taste and adjust salt or lemon.

Rest marinade

Cover the bowl and refrigerate the marinade for at least 15 minutes while you prepare the paneer and vegetables — this helps flavors meld and makes the marinade easier to handle.

Prepare paneer and vegetables

Cut 400 g paneer into 1 to 1-1/4 inch cubes. Cut bell peppers and red onion into pieces roughly the same size so they cook evenly (about 1-inch). Pat paneer dry on paper towels if very moist so marinade adheres.

Marinate paneer and veggies

Gently fold the paneer cubes, bell pepper pieces, and onion pieces into the prepared yogurt marinade until each piece is well coated. Be gentle to avoid breaking paneer. Cover and refrigerate for 30 minutes to 2 hours — at least 30 minutes for flavor, up to 2 hours for deeper flavor. If short on time, 15–30 minutes is acceptable.

Skewer

Thread paneer, bell pepper, and onion alternately onto 8 skewers, leaving a small gap between pieces for even heat circulation. Reserve excess marinade for basting.

Cook: oven method (broiler/grill)

Preheat oven to 230°C (450°F) with the top broiler on if using broil setting. Line a baking sheet with foil and place a wire rack on top. Arrange skewers on the rack. Brush lightly with 1 tbs butter or oil. Broil/grill for 8–12 minutes, turning once halfway and basting with reserved marinade or butter, until edges develop light charring and vegetables are tender-crisp. Watch closely to prevent burning.

Cook: stovetop skillet method

Heat a heavy cast-iron or nonstick skillet over medium-high heat and brush lightly with oil or butter. Place skewered or loose paneer and veg pieces in the pan (do not overcrowd). Cook 2–3 minutes per side until charred spots appear and vegetables are tender-crisp, basting with reserved marinade or butter as you turn.

Finish

Once cooked, transfer skewers to a plate and sprinkle 1/2 tsp chaat masala and chopped cilantro over the kebabs. Squeeze lemon wedges over just before serving.

Serve paneer tikka kebabs hot with green chutney or tamarind chutney, onion rings dusted with a pinch of chaat masala, extra lemon wedges, and a sprinkle of chopped cilantro. For a meal, pair with naan or steamed basmati rice and a salad.