Restaurants›Dishoom Manchester›Summer Bbq Box: Paneer & Pineapple Tikka Recipe

Summer Bbq Box: Paneer & Pineapple Tikka Recipe

Inspired by Dishoom Manchester
Time1h
Serves4

Make Summer Bbq Box: Paneer & Pineapple Tikka Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade & Main

Skewers & Grill Finishing

Accompaniments (optional)

Method

Prepare Marinade & Paneer

1

Make marinade

In a large mixing bowl, whisk together the yogurt, ginger-garlic paste, grated ginger (if using), garam masala, ground coriander, ground cumin, smoked paprika, turmeric, cayenne, lemon juice, vegetable oil, salt, and black pepper until smooth and homogenous.

2

Add paneer and pineapple

Gently fold the paneer cubes and pineapple chunks into the marinade, coating every piece. Be careful not to break the paneer. Cover the bowl with cling film or a lid.

3

Marinate

Refrigerate for at least 30 minutes — preferably 2 hours. If grilling later (up to 6 hours), allow longer marination for more flavor. If using wooden skewers, soak them now for at least 30 minutes.

Assemble Skewers

4

Preheat grill

Preheat your grill or BBQ to medium-high heat (~200–220°C / 400–430°F). If using a grill pan or oven broiler, preheat accordingly. Lightly oil the grates or pan to prevent sticking.

5

Thread skewers

Remove marinated paneer and pineapple from the fridge. Using the skewers, alternate paneer cube and pineapple chunk (e.g., paneer–pineapple–paneer–pineapple) leaving about 1–1.5 cm (0.5") between pieces so heat circulates. Assemble so each skewer holds 5–7 pieces depending on size.

Grill & Finish

6

Grill skewers

Place skewers on the hot grill. Cook for about 2–3 minutes per side, turning so all faces get light char marks. Total grilling time should be 8–10 minutes until paneer is warmed through and has a light golden char and pineapple has caramelized edges. Avoid overcooking to keep paneer tender.

7

Baste

In the last 1–2 minutes of grilling, brush the skewers with melted butter mixed with honey (optional) for a glossy finish and extra caramelization.

8

Rest & garnish

Remove skewers from heat and let rest 1–2 minutes. Sprinkle with chopped cilantro and a squeeze of lime juice. Serve immediately with chutney, raita, sliced red onion, and salad greens as desired.

Notes & Serving

9

Serves best hot off the grill. For a smoky flavor, add a small piece of charcoal heated until glowing, place in a heatproof bowl, add a few drops of oil and cover the bowl over the marinated paneer for a minute before threading (indoor smoking). Adjust cayenne to taste for heat. Leftover pieces can be stored refrigerated up to 2 days and gently reheated in a skillet.