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

Level

Easy

Yields

4 servings

Cost

£2.02

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Meal Type:

Cuisine:

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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

The Method

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.