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Paneer Tikka Sticks Recipe

Name: PANEER Indian grills Paneer Tikka Sticks Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cups plain yogurt (thick, full-fat or Greek); 2 tbs ginger-garlic paste; 2 tbs lemon juice; 1 tbs vegetable oil; 0 to taste ginger ground (or fresh grated); 1 tsp kashmiri red chili powder (or paprika for color); 1 tsp ground coriander; 0.5 tsp cumin powder; 0.5 tsp garam masala; 0.25 tsp turmeric; 0.5 tsp chat masala; 1 tsp salt; 0.5 tsp black pepper; 1 tsp kasuri methi (dried fenugreek leaves), crushed; 2 tbs milk (optional, to loosen marinade); 400 g paneer (firm, cut into 1" cubes); 1 cup red bell pepper, cut into 1" pieces; 1 cup green bell pepper, cut into 1" pieces; 1 cup red onion, cut into wedges (separate layers); 0.5 cup zucchini (optional), sliced 1/2" thick; 4 pieces lemon wedges (for serving); 2 tbs fresh cilantro (chopped, for garnish); 1 tsp cornstarch (or besan/gram flour); 2 tbs oil for brushing or spraying; 8 pieces wooden or metal skewers (if wooden, soak 30 min); 0.5 cups mint-coriander chutney; 0.25 cups tamarind-date chutney or ketchup

Inspired by PANEER Indian grill

Time1h

Serves4

Indian appetizer made with grilled cubes of paneer & grilled veggies marinated with yogurt and spices.

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Ingredients

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Marinade

1 cups plain yogurt (thick, full-fat or Greek)

2 tbs ginger-garlic paste

2 tbs ReaLemon lemon juice

1 tbs Tuscany sunflower oil

0 to taste ginger ground (or fresh grated)

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

1 tsp Ground coriander

1/2 tsp Cumin powder

1/2 tsp Garam masala

1/4 tsp turmeric

1/2 tsp chat masala

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tsp kasuri methi (dried fenugreek leaves), crushed

2 tbs milk (optional, to loosen marinade)

Paneer & Veggies

14 1/8 oz (400 g) paneer (firm, cut into 1" cubes)

1 cup red bell pepper, cut into 1" pieces

1 cup green bell pepper, cut into 1" pieces

1 cup red onion, cut into wedges (separate layers)

1/2 cup zucchini (optional), sliced 1/2" thick

4 pieces lemon wedges (for serving)

2 tbs fresh cilantro (chopped, for garnish)

Coating & Grill

1 tsp cornstarch (or besan/gram flour)

2 tbs oil for brushing or spraying

8 pieces wooden or metal skewers (if wooden, soak 30 min)

Dips (optional)

1/2 cups mint-coriander chutney

1/4 cups tamarind-date chutney or ketchup

Method

Prep

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Cut paneer into 1-inch cubes and cut vegetables into similar-sized pieces so they cook evenly.

Pat paneer cubes dry with paper towels to remove excess moisture so the marinade adheres better.

Make Marinade

In a large bowl, whisk together yogurt, ginger-garlic paste, lemon juice, vegetable oil, kashmiri red chili powder, ground coriander, cumin powder, garam masala, turmeric, chat masala, salt, black pepper, crushed kasuri methi, and cornstarch. Add milk if marinade seems too thick; it should coat the back of a spoon.

Taste and adjust seasoning — a balance of tang (lemon/yogurt), spice, and salt is desirable.

Marinate

Gently fold paneer cubes and all vegetables into the marinade, ensuring each piece is well coated. Use a light touch to avoid breaking paneer. Let marinate for at least 30 minutes at room temperature or up to 4 hours refrigerated. If refrigerating, bring to room temperature for 20 minutes before grilling.

Assemble Skewers

Thread paneer and vegetables onto skewers, alternating pieces (paneer, bell pepper, onion, zucchini, etc.) leaving a little space between items so heat circulates. Each skewer should have about 4–6 paneer cubes and vegetables as desired.

Brush or lightly spray the assembled skewers with oil to help with browning and prevent sticking.

Grill / Cook

Grill (Outdoor or Grill Pan)

Preheat grill or heavy grill pan to medium-high (about 400°F / 200°C). Place skewers on the grill and cook 3–4 minutes per side until char marks appear and vegetables are tender-crisp. Rotate to get even color; total time 10–12 minutes. Brush occasionally with a little oil or leftover marinade.

Oven Broil / Bake

Preheat oven to 220°C (425°F) or broiler. Place skewers on a lined baking sheet fitted with a rack. Bake for 12–15 minutes, turning once halfway and brushing with oil, until edges are browned. For broiler, place 4–6 inches from heat and broil 2–3 minutes per side until charred in spots—watch carefully to avoid burning.

If using a stovetop pan, heat a little oil on medium-high and cook skewers, turning frequently, until golden on all sides, 8–10 minutes.

Finish & Serve

Transfer skewers to a platter. Sprinkle with a little chat masala (optional), squeeze fresh lemon wedges over the tikka, and garnish with chopped cilantro.

Serve hot with mint-coriander chutney and tamarind-date chutney or ketchup on the side.