My Latest and Favourite Paneer Recipes are in my New Hardbound Cookbook!
These spicy paneer tikka kebabs just plain get it. Crispy and charred paneer on the exterior and soft in the centre. The kebabs are great served on their own or wrapped into a hot homemade naan.
If you’re working ahead of time, you can marinate these early in the day and then simply skewer and grill them before serving.
Paneer doesn’t have a lot of flavour on its own. So it is important to get the marinade just right. Follow the recipe and taste it. If you think it needs more spice or lime, add it.
International & UK Orders
- 300g paneer – cut into cubes
- 1 large red bell pepper – roughly cut
- 1 medium sized red onion – roughly cut
- 2 heaping tablespoons plain yogurt
- 1 tablespoon garlic and ginger paste
- 1 teaspoon chilli powder
- ½ teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander powder
- 1 teaspoon madras curry powder
- ½ teaspoon amchoor (mango powder)
- 1 teaspoon chaat masala
- 1 tablespoon vegetable oil
- Juice of one lime
- Salt and pepper to taste
- Mix all of the marinade ingredient together.
- Place the vegetables and paneer in the marinade and allow to marinate for about two hours.
- When ready to cook, light your barbecue. When your coals are white hot, you’re ready to go. Skewer your paneer and vegetables and grill over direct heat for 8 to 10 minutes, turning regularly until the middle of the paneer is hot and soft.
- You can serve these on a hot plate or wrap a naan around the skewer and pull the hot paneer and vegetables of into the naan. Top with your favourite raita or hot sauce.