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Paneer Tikka Kebab Recipe

Name: NEW AMAYA REAL INDIAN FOODs Paneer Tikka Kebab Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g paneer (Indian cottage cheese), firm; 1 large red bell pepper (capsicum); 1 large green bell pepper (capsicum); 1 large red onion; 8 pieces cherry tomatoes; 8 pieces wooden or metal skewers; 1 cup plain yogurt (thick/full-fat or Greek); 2 tbs ginger-garlic paste; 1 tsp garam masala; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp ground turmeric; 1 tsp kashmiri red chili powder (or paprika for color); 0.5 tsp chat masala; 1 tsp kasuri methi (dried fenugreek leaves), crushed; 2 tbs lemon juice; 2 tbs olive oil or vegetable oil; 1 tsp salt; 0.5 tsp black pepper; 2 tbs butter (optional, for basting); 2 tbs fresh cilantro (coriander), chopped; 4 pieces lemon wedges; 1 cup onion rings (for serving)

Inspired by NEW AMAYA REAL INDIAN FOOD

Time1h 15m

Serves4

Make Paneer Tikka Kebab Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Paneer & Vegetables

1 1/8 lb (500 g) paneer (Indian cottage cheese), firm

1 large red bell pepper (capsicum)

1 large green bell pepper (capsicum)

1 large red onion

8 pieces Cherry tomatoes

8 pieces wooden or metal skewers

Marinade

1 cup plain yogurt (thick/full-fat or Greek)

2 tbs ginger-garlic paste

1 tsp Garam masala

1 tsp Ground cumin

1 tsp Ground coriander

1/2 tsp Ground turmeric

1 tsp kashmiri red chili powder (or paprika for color)

1/2 tsp chat masala

1 tsp kasuri methi (dried fenugreek leaves), crushed

2 tbs ReaLemon lemon juice

2 tbs olive oil or vegetable oil

1 tsp Celtic sea salt

1/2 tsp black pepper

Finishing & Garnish

2 tbs butter (optional, for basting)

2 tbs fresh cilantro (coriander), chopped

4 pieces lemon wedges

1 cup onion rings (for serving)

Method

Prep Paneer & Vegetables

Cut ingredients

Cut paneer into 1 to 1.25-inch (2.5–3 cm) cubes. Core and cut each bell pepper into roughly 1.5-inch squares. Peel and cut the red onion into wedges separating the layers so they thread nicely. Keep cherry tomatoes whole or halve large ones.

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat oven to 220°C (430°F) if baking, or prepare a grill for medium-high heat.

Make Marinade

In a medium bowl, whisk the yogurt until smooth. Add ginger-garlic paste, lemon juice, oil, salt and black pepper and mix.

Add garam masala, ground cumin, ground coriander, turmeric, Kashmiri red chili powder (or paprika), chat masala and crushed kasuri methi. Stir until evenly combined. Taste a small smear on a raw onion or a tiny piece of paneer (optional) and adjust salt or lemon if needed.

Marinate & Assemble

Gently fold the paneer cubes and vegetable pieces (bell peppers, onion wedges, cherry tomatoes) into the marinade, coating everything thoroughly. Take care not to break the paneer cubes—use a spatula or your hands gently.

Cover and refrigerate for at least 30 minutes, preferably 2 hours. For best flavor, marinate up to 4 hours. If you need to marinate longer, place paneer on a tray and cover loosely to avoid making it too soggy.

Thread paneer and vegetables onto skewers, alternating pieces: paneer, bell pepper, onion, tomato, paneer, etc., leaving about 1/2 inch space between items for even cooking. Arrange so each skewer holds 5–6 pieces of paneer and vegetables.

Cook (Grill/ Oven/ Stovetop)

Grill method

Preheat grill to medium-high. Oil the grill grates lightly. Place skewers on the grill and cook 10–12 minutes, turning every 2–3 minutes to get even char and color. Brush with melted butter during the last 2 minutes for extra flavor. Paneer should be golden with some charred edges.

Oven broil method

Arrange skewers on a lined baking tray with a rack if available. Broil on high (top rack) for 7–10 minutes, turning once halfway, until edges are browned and vegetables are tender. For even cooking, switch to 220°C (430°F) and roast for 10–12 minutes, turning once, then broil 1–2 minutes for char.

Stovetop (pan) method

Heat a heavy cast-iron or nonstick grill pan over medium-high heat and brush with oil. Place skewers or carefully place paneer and vegetables directly on the pan (if not using skewers). Cook 8–10 minutes, turning every 2 minutes to sear all sides, basting with butter or oil as needed, until golden and just cooked through.

Finish & Serve

Transfer cooked skewers to a serving plate. Sprinkle chopped cilantro and a pinch of chat masala for extra tang. Serve with lemon wedges and raw onion rings on the side.

If desired, brush the kebabs lightly with melted butter right before serving for shine and richness.

Serve hot as an appetizer or with naan/roti and a green chutney or mint-yogurt dip for a main course.