Home » Recipes » Paneer Tikka Skewers (Charred, Spiced, With Mint Chutney, Ready in 1 Hour 5 Minutes)

Paneer Tikka Skewers (Charred, Spiced, With Mint Chutney, Ready in 1 Hour 5 Minutes)

By Tasty Loom  |  ★★★★★ 5.0  |  Prep: 20 min  |  Cook: 15 min  |  Total: 1h 5 min  |  Servings: 4

These paneer tikka skewers bring the tandoor to a regular grill or oven. Cubes of paneer, bell pepper, and onion soak in a thick yogurt marinade spiced with garam masala, Kashmiri chili, and kasuri methi, then grill until the edges char and the centers stay soft. The whole recipe takes 1 hour 5 minutes, most of it hands-off marinating time, and the skewers work as a party starter, a barbecue addition, or a light dinner with flatbread.

If you are planning an Indian spread, serve these skewers before Creamy Butter Chicken Pasta and finish with Cardamom Chai Cookies for a spiced end to the meal.

Why This Recipe Works

• Thick yogurt clings to the paneer: Hung curd or Greek yogurt plus chickpea flour makes a marinade that coats instead of sliding off in the heat.
• Char is flavor, not burning: High heat and a short cook time give the edges color while the paneer stays soft inside.
• Vegetables cook at the same rate: Peppers and onion cut to the same size as the paneer cubes finish tender in the same 15 minutes.
• It works on a grill or in the oven: A hot oven with the broiler on gives the same char when outdoor grilling is not an option.

Ingredients

• 14 oz (400 g) paneer, cut into 1-inch (2.5 cm) cubes
• 1 green bell pepper, cut into 1-inch (2.5 cm) pieces
• 1 red bell pepper, cut into 1-inch (2.5 cm) pieces
• 1 medium onion, cut into 1-inch (2.5 cm) pieces
• 3/4 cup (180 g) thick Greek yogurt or hung curd
• 1 tablespoon (8 g) chickpea flour (besan), dry-roasted until fragrant
• 1 tablespoon (15 ml) ginger-garlic paste
• 1 tablespoon (15 ml) lemon juice
• 1 tablespoon (15 ml) neutral oil, plus more for brushing
• 2 teaspoons (5 g) Kashmiri chili powder
• 1 teaspoon (2 g) garam masala
• 1 teaspoon (2 g) ground cumin
• 1 teaspoon (2 g) kasuri methi (dried fenugreek leaves), crushed
• 1/2 teaspoon (1 g) ground turmeric
• 1 teaspoon (6 g) fine salt
• 8 wooden or metal skewers
• Mint chutney and lemon wedges, to serve
• 1/2 teaspoon (1 g) chaat masala, to finish (optional)

(full list in card)

How to Make Paneer Tikka Skewers

Step 1: Make the marinade

Whisk the yogurt, roasted chickpea flour, ginger-garlic paste, lemon juice, oil, Kashmiri chili powder, garam masala, cumin, kasuri methi, turmeric, and salt in a large bowl until smooth and thick. The marinade should coat a spoon; if it looks thin, whisk in another teaspoon of chickpea flour.

Step 2: Marinate the paneer and vegetables

Add the paneer cubes, peppers, and onion to the bowl and fold gently with a spatula so every piece is coated without breaking the paneer. Cover and refrigerate for 30 minutes. If you are using wooden skewers, soak them in water during this time.

Step 3: Thread the skewers

Thread the marinated paneer, peppers, and onion onto the skewers, alternating colors and leaving a small gap between pieces so heat reaches every side. Brush the skewers lightly with oil.

Step 4: Grill until charred

Grill over medium-high heat, or broil in the oven on a lined tray, for 12 to 15 minutes, turning once halfway, until the paneer is charred at the edges and the vegetables are tender. Sprinkle with chaat masala, if using, and serve hot with mint chutney and lemon wedges.

Tips

• Do not rush the marinating: Thirty minutes is the minimum for the spices to season the paneer; up to 2 hours in the fridge is fine.
• Keep the cubes chunky: One-inch cubes hold up on the skewer and stay soft inside; smaller pieces dry out and break.
• Oil the grill or tray: A lightly oiled surface keeps the yogurt coating from sticking and tearing off.
• Serve immediately: Paneer firms as it cools, so grill the skewers just before serving for the softest texture.

Storage

Refrigerate leftover skewers, removed from the sticks, in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat or in a 350°F (175°C) oven for 8 to 10 minutes until warmed through; avoid the microwave, which makes the paneer rubbery. The uncooked marinade keeps for 1 day in the fridge.

Frequently Asked Questions

Can I make paneer tikka skewers without a grill?

Yes. Broil them on a foil-lined tray 6 inches from the heat for 12 to 15 minutes, turning once, or cook them in a lightly oiled cast-iron skillet over medium-high heat, turning the skewers until charred on all sides.

Why does my marinade slide off the paneer?

The yogurt is usually too thin. Use thick Greek yogurt or hung curd, and whisk in the roasted chickpea flour, which helps the coating grip. Pat the paneer dry before adding it to the bowl.

Can I prepare paneer tikka skewers ahead?

Yes. Marinate the paneer and vegetables up to 1 day ahead and keep them covered in the fridge, then thread and grill just before serving. Threaded, uncooked skewers also hold for up to 8 hours refrigerated.

What do I serve with paneer tikka skewers?

Mint chutney and lemon wedges are the classic pairing. They also work with flatbread, sliced onion, and a simple cucumber salad for a fuller starter plate.