Paneer Tikka Kabab is one of the most popular vegetarian appetizers in Indian cuisine. Chunks of paneer (Indian cottage cheese) are marinated in a spiced yogurt mix, then grilled until slightly charred and smoky. It’s a crowd-pleaser at gatherings or a delicious starter for dinner. This recipe serves 4 people.
Ingredients
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250g paneer, cut into 1½-inch cubes
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1 small red onion, cut into chunks
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1 small bell pepper (any color), cut into chunks
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1 small tomato, deseeded and cut into chunks (optional)
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Bamboo or metal skewers
For Marinade
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½ cup thick yogurt (hung curd or Greek yogurt)
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1 tablespoon gram flour (besan), dry roasted
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1 tablespoon lemon juice
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1 tablespoon oil
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1 teaspoon ginger-garlic paste
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½ teaspoon turmeric powder
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1 teaspoon Kashmiri red chili powder (for color)
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½ teaspoon garam masala
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½ teaspoon cumin powder
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Salt, to taste
Instructions
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In a mixing bowl, combine all marinade ingredients and whisk until smooth.
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Add paneer cubes, onion, bell pepper, and tomato pieces. Toss gently to coat everything well. Cover and refrigerate for 30 minutes to 1 hour.
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If using wooden skewers, soak them in water for 20 minutes to prevent burning.
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Thread the marinated paneer and vegetables alternately onto skewers.
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Preheat a grill, oven (200°C / 400°F), or stovetop griddle.
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Cook the skewers for 15–20 minutes, turning halfway, until the paneer is slightly charred and the veggies are tender. Brush with a little oil or butter while grilling for extra flavor.
Serving
Serve hot with green chutney, lemon wedges, and sliced onions.
Storing
Leftovers can be refrigerated for up to 2 days. Reheat on a pan or in the oven — avoid microwaving to keep paneer from becoming rubbery.
Paneer Tikka Kababs are colorful, smoky, and full of warm spices — a vegetarian favorite that rivals any meat kabab.
