Delicious Paneer Tikka Skewers

Paneer tikka is one of those things that the kids can’t seem to get enough of. As soon as the warmer weather starts and they see paneer in the fridge, they want to know if I’ll be making the skewers. They are so simple to make and can be enjoyed any day of the week. Serve them in a wrap or with a side of naan for a complete meal.

The Ingredients for Paneer Tikka Skewers

Only three simple spices, some garlic, and some ginger. Those are the main things needed for this delicious meal.

Ingredients List for this Vegetarian Recipe:

• 1 package of paneer (350 grams)
• 1/4 plain cup Greek yogurt
• 1 inch ginger
• 2 garlic cloves
• 1 large red pepper
• 1 teaspoon chili powder (or to taste)
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 large red onion
• black salt to taste (or sea salt)

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Marinating the Paneer Tikka

The first step to making the perfect paneer tikka is marination. Marination allows for the spices to marry.

• Chop the paneer into 1-inch cubes.
• Chop the peppers and onions into 1-inch cubes as well.
• Finely chop the garlic and grate the ginger. Now we are ready to marinate.
• In a large mixing bowl, add the yogurt, garlic, ginger, chili powder, cumin powder, coriander powder, and salt to taste.
• Mix well so that the spices all get mixed really well into the yogurt. The yogurt will take on a yellowish pink hue.

• Once the yogurt is ready, add the chopped paneer and the chopped peppers to the bowl. You can leave the peppers out if you don’t want them marinated. This is an optional thing.
• Mix everything well, so that each and every piece of the paneer is coated well.
• Cover the bowl and place it in the fridge for at least half an hour. You can leave the bowl in the fridge for up to 2 hours.

Making the Paneer Tikka Skewers

Now we are ready to put things onto skewers. I use metal skewers, so I don’t have to throw them away after one use. I can wash and reuse them over and over. If you use wood skewers, soak them in water for about 1/2 an hour. This will prevent them from burning. My skewers are 12 inches long, so I can manage to put everything on four skewers. The number of skewers will depend on the size of your skewers.

• Place one piece of paneer, then a piece of pepper, then a piece of onion onto a skewer, and continue to repeat till the skewer is almost full. I try and leave about an inch at the top of the skewer uncovered. This helps in turning the skewer on the barbecue.
• Continue to fill all of the skewers until everything is used up.

My daughter is not a big fan of onions cooked like this, so I replace the onions on her skewers with mushrooms. My son likes both onions and mushrooms, so I add both things to his skewers. If you do decide to use mushrooms, do not marinate them. They will get soggy and not be very good once cooked. Just add them to the bowl just before you start making the skewers and you are good to go.

Barbequing the Paneer Tikka Skewers

Now we are ready to barbecue.

• Heat the barbecue to 450 degrees F and once it’s hot and smoky, place the skewers on the barbecue.
• Let each skewer cook for about 4 or so mins on each side.
• Continue to turn them till all 4 sides have been cooked and the grill marks are visible on them. Do not try to turn them if they don’t easily lift off the barbecue. The paneer will break apart.

Serving Suggestions for this Gluten Free Recipe

Once cooked, remove from the barbecue, and sprinkle with some fresh coriander. Enjoy the paneer tikka skewers hot with a side of fresh naan, mango coriander chutney, and yogurt sauce.

Tried and Liked the Recipe?

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