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.
Only three simple spices, some garlic and some ginger. Those are the main things needed for this delicious meal.
What you will need:
- 1 package 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)
Marinating the paneer tikka
The first step to making the perfect paneer tikka is marination. Marination allows for the spices to marry.
Let’s start by chopping 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 and hour. You can leave the bowl in the fridge for up to 2 hours.
Now we are ready to put things onto skewers. I use metal skewers, but you can use wooden ones if you prefer. I use metal ones 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 on 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.
Now we are ready to barbecue. Heat the barbecue to 400 degrees 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.
Once cooked, remove from the barbecue, sprinkle with some fresh coriander. Enjoy the paneer tikka skewers hot with a side of fresh naan, mango coriander chutney and yogurt sauce.
Delicious Paneer Tikka SkewersCourse: EntreeCuisine: IndianDifficulty: Easy
These paneer tikka skewers are made with fresh paneer, peppers, onions and marinated in a delicious spicy yogurt. They are then skewered and barbecued to perfection.
1 package paneer (350 grams) *see note below
1/4 plain cup greek yogurt *see note below
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 (or sea salt) to taste
- Chop the paneer into 1 inch cubes. Chop the peppers into 1 inch cubes. Finely chop the garlic. Grate the ginger. Chop the onions into 1 inch cubes.
- In a large mixing bowl, add the yogurt, and all the spices. Mix well to combine the spices and the yogurt.
- Add the chopped paneer, and peppers to the yogurt mix. Using your hands, mix everything well, so that the paneer is well coated with the yogurt mix. Cover the bowl and place it in the fridge for at least 30 mins to 2 hours to allow the paneer to marinate.
- Once marinated, place the paneer, peppers, and onions on skewers in a repeating pattern. Start with a cube of paneer, then a cube of pepper, then a cube of onion, and continue until the skewer is full. Fill as many skewers as possible until all of the paneer and vegetables are used up.
- Heat the barbecue to 400 degrees and place the skewers on it. Allow to cook for about 4 mins on each side. Turn so that all four sides are well barbecued and the grill marks are visible.
- Enjoy with a side of fresh naan, a green mango coriander chutney and yogurt sauce.
- – replace the paneer with tofu for a vegan version.
– replace greek yogurt with a non-dairy yogurt for a vegan version.
– Check out other Entree recipes here.