Paneer Tikka Skewers
Easy paneer tikka skewers with yogurt-spice marinade. Grill or pan-sear in minutes. Serve with cilantro mint chutney.
Paneer Tikka is a popular North Indian dish with cubes of paneer, crunchy sweet peppers, and onions marinated in yogurt and warm spices. The ground Kashmiri red chile is a must-have spice for this dish that adds a brilliant red hue and just the right amount of heat to the dish. Traditionally the skewers are cooked in a tandoor oven, but this simple recipe uses a grill pan to cook the dish in minutes. Serve the luscious tandoori paneer tikka with cilantro mint chutney as an appetizer or serve the skewers over rice or warm naan and raita for a hearty vegetarian meal.
This recipe is authored by our friend Archana, founder of Ministry of Curry. Be sure to try her Cilantro Mint Chutney recipe to accompany these skewers.
This recipe is authored by our friend Archana, founder of Ministry of Curry. Be sure to try her Cilantro Mint Chutney recipe to accompany these skewers.
Yield: 10 - 12 Skewers
- Marinate paneer, peppers, and onions in a yogurt-spice mix with Kashmiri chili for color and mild heat.
- Cook on a hot grill pan for 5 minutes per side or adapt to oven or air fryer for a similar char.
- Serve as an appetizer with cilantro mint chutney, or pile skewers onto rice or naan with raita for a meal.
Spices
Featured in this Recipe
Preparation Instructions:
In a medium-sized bowl add yogurt, ginger, garlic, turmeric, salt, Kashmiri red chili powder, garam masala, and chaat masala. Crush the dried fenugreek leaves on the palm of your hands and add them to the bowl. Add lemon juice and mix all the ingredients to make the marinade.
Add paneer, peppers, and onions to the marinade and mix everything together coating the paneer and veggies with the marinade.
Cover the bowl and allow it to marinate for 30 minutes at room temperature or refrigerate for up to 24 hours.
Assemble the skewers in the following order until they are almost full: paneer, peppers, onions.
Preheat grill pan and lightly coat with oil. Place 5 to 6 skewers on the grill pan and lightly brush or spray with oil. Gently press the skewers down using a silicone spatula to maximize grill marks.
Grill for 5 minutes and then flip them over to grill the other side for another 5 minutes as the paneer gets the perfect charred marks. Remove from grill and repeat with any remaining skewers. Serve with Cilantro Mint Chutney and fresh lemon wedges.
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Frequently Asked Questions
What is paneer and which kind should I use?
Paneer is a fresh Indian cheese that holds its shape when cooked. Use firm, recently made or store-bought paneer. If it feels very soft, press it gently in a clean towel for 10 to 15 minutes so the cubes stay intact on the skewer.
How long should I marinate the paneer and vegetables?
Marinate for at least 30 minutes at room temperature for quick flavor. For deeper flavor, refrigerate up to 24 hours. If chilled, bring the bowl to room temperature 15 to 20 minutes before grilling so the paneer cooks evenly.
Can I substitute paneer with tofu or halloumi?
Yes. Use extra-firm, well-pressed tofu to replace paneer and marinate the same way. Tofu may need a bit longer on the grill to get color. Halloumi works too but is saltier and firmer, so reduce added salt and skip long marinating if you prefer.
How do I stop paneer from sticking to the grill pan or skewers?
Oil the grill pan and brush the skewers with oil before cooking. If using wooden skewers, soak them in water for 20 to 30 minutes to prevent burning. Avoid moving the skewers too soon so grill marks form and release naturally.
Can I make paneer tikka in the oven or air fryer?
Yes. For oven, broil or roast at 450 F for about 8 to 12 minutes, turning once until charred. For air fryer, cook at 375 F for 8 to 10 minutes, shake or flip halfway. Times vary by equipment, so watch for char and color.
What can I serve with paneer tikka skewers?
Serve with cilantro mint chutney and lemon wedges. For a fuller meal, pair with warm naan, steamed basmati rice, or a cooling raita and a simple salad.
What if I do not have Kashmiri red chili powder?
Kashmiri chili gives bright color and mild heat. If you do not have it, use sweet paprika for color plus a small pinch of cayenne for heat. Flavor will differ slightly but the result will still be tasty.
Can I make these ahead or freeze them?
You can marinate paneer and veggies up to 24 hours ahead. Cooked skewers keep in the fridge for 3 days. Freeze cooked skewers in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat in oven or air fryer for best texture.
What is paneer and which kind should I use?
Paneer is a fresh Indian cheese that holds its shape when cooked. Use firm, recently made or store-bought paneer. If it feels very soft, press it gently in a clean towel for 10 to 15 minutes so the cubes stay intact on the skewer.
How long should I marinate the paneer and vegetables?
Marinate for at least 30 minutes at room temperature for quick flavor. For deeper flavor, refrigerate up to 24 hours. If chilled, bring the bowl to room temperature 15 to 20 minutes before grilling so the paneer cooks evenly.
Can I substitute paneer with tofu or halloumi?
Yes. Use extra-firm, well-pressed tofu to replace paneer and marinate the same way. Tofu may need a bit longer on the grill to get color. Halloumi works too but is saltier and firmer, so reduce added salt and skip long marinating if you prefer.
How do I stop paneer from sticking to the grill pan or skewers?
Oil the grill pan and brush the skewers with oil before cooking. If using wooden skewers, soak them in water for 20 to 30 minutes to prevent burning. Avoid moving the skewers too soon so grill marks form and release naturally.
Can I make paneer tikka in the oven or air fryer?
Yes. For oven, broil or roast at 450 F for about 8 to 12 minutes, turning once until charred. For air fryer, cook at 375 F for 8 to 10 minutes, shake or flip halfway. Times vary by equipment, so watch for char and color.
What can I serve with paneer tikka skewers?
Serve with cilantro mint chutney and lemon wedges. For a fuller meal, pair with warm naan, steamed basmati rice, or a cooling raita and a simple salad.
What if I do not have Kashmiri red chili powder?
Kashmiri chili gives bright color and mild heat. If you do not have it, use sweet paprika for color plus a small pinch of cayenne for heat. Flavor will differ slightly but the result will still be tasty.
Can I make these ahead or freeze them?
You can marinate paneer and veggies up to 24 hours ahead. Cooked skewers keep in the fridge for 3 days. Freeze cooked skewers in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat in oven or air fryer for best texture.
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