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
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.