Paneer Tikka Skewers with Bell Peppers and Onions

Flavorful paneer tikka skewers marinated in a yogurt-based sauce, threaded with bell peppers and onions, and grilled or baked to perfection. A popular vegetarian appetizer or main course.

Prep Time

20 minutes

Total Time

45 minutes

Calories

1680 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.02/serving

Season:

Meal Type:

Cuisine:

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Cooking Style:

Dietary:

Ingredients

Servings

400gPaneer(Cut into 1-inch cubes)

£3.50

2Bell Peppers(Different colors, cut into 1-inch pieces)

£1.50

1largeOnion(Cut into 1-inch pieces)

£0.50

0.5cupPlain Yogurt(Full-fat for best flavor)

£0.60

1tablespoonGinger-Garlic Paste

£0.30

1tablespoonLemon Juice(Freshly squeezed)

£0.20

0.5teaspoonTurmeric Powder

£0.10

0.5teaspoonRed Chili Powder(Adjust to your spice preference)

£0.10

1teaspoonGaram Masala

£0.15

1teaspoonCumin Powder

£0.15

1teaspoonCoriander Powder

£0.15

1tablespoonKasuri Methi (Dried Fenugreek Leaves)(Crushed)

£0.40

to tasteSalt

£0.05

2tablespoonsVegetable Oil

£0.10

2tablespoonsFresh Cilantro(Chopped, for garnish)

£0.30

Total Cost

£8.10

£2.02 per serving

Instructions

1.
In a large bowl, whisk together the yogurt, ginger-garlic paste, lemon juice, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, kasuri methi, and salt.
2.
Add the paneer cubes, bell pepper pieces, and onion pieces to the marinade. Gently toss to coat everything evenly.
3.
Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld.
4.
Preheat your grill to medium heat or preheat your oven to 400°F (200°C). If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
5.
Thread the marinated paneer, bell peppers, and onions onto the skewers, alternating the ingredients.
6.
**Grilling:** Lightly brush the grill grates with oil. Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until the paneer is lightly golden and the vegetables are slightly charred.
7.
**Baking:** Place the skewers on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway through, until the paneer is lightly golden and the vegetables are tender.
8.
Brush the skewers with a little vegetable oil or melted butter before serving. Garnish with fresh cilantro and serve hot with mint chutney or raita.

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My Notes

Nutrition Information

Nutrition per serving (332g)

1680 kcal / 7029 kJ

Carbs

56g

22% of RDA

Fat

108g

154% of RDA

Protein

128g

256% of RDA

Detailed Breakdown

Fibre

16 g

53% of RDA

Sugar

28 g

31% of RDA

Sodium

900 mg

39% of RDA

Saturated Fat

56 g

280% of RDA

Chef's Tips

For a smokier flavor, add a piece of charcoal to a small steel bowl. Place the bowl in the marinade. Drizzle hot oil over the charcoal, creating smoke. Cover the bowl tightly for a few minutes to infuse the marinade with smoky flavor.

Do not over-marinate the paneer, as the acid in the yogurt can make it crumbly.

If using a grill pan indoors, ensure good ventilation to avoid smoke build-up.

Serve immediately for the best flavor and texture. The skewers can be reheated, but the paneer may become slightly tougher.