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Chef Priya
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Tandoori Paneer Skewers

Tandoori Paneer Tikka

(45 reviews)
"

Tandoori paneer was always a special treat for us. There's nothing like the aroma of these skewers sizzling on a hot grill, bringing back memories of family gatherings and laughter. Serve them with a mint chutney and watch them disappear!

"
Tandoori Paneer Skewers
Prep time:20 mins
Cook time:15 mins
Total time:35 mins

Protein

15g

Carbs

8g

Fat

25g

Calories

320 kcal

Servings:
4
VegetarianGluten Free

Ingredients

paneer400 grams
(cut into 1-inch cubes)
plain full-fat yogurt0.50 cup
(thick)
ginger-garlic paste1.50 tbsp
lemon juice1 tbsp
(freshly squeezed)
saltto taste
oil2 tbsp
(for brushing)
bell peppers1 each
(red, green, and yellow; cut into chunks)
red onion1 large
(cut into chunks)

Spices

kashmiri red chili powder1 tsp
turmeric0.50 tsp
garam masala1 tsp
ground cumin1 tsp

Directions

Prepare the Marinade

  1. In a large bowl, combine the yogurt, ginger-garlic paste, lemon juice, kashmiri red chili powder, turmeric, garam masala, ground cumin, and salt.
  2. Mix well until you have a smooth, vibrant paste.

Marinate the Paneer

  1. Add the paneer cubes to the marinade, ensuring each piece is thoroughly coated.
  2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
Chef's tip: If time allows, marinate overnight for maximum flavor infusion.

Assemble the Skewers

  1. Preheat your grill or oven to medium-high heat.
  2. Thread the marinated paneer, bell pepper chunks, and onion chunks alternately onto skewers.
Chef's tip: Soak wooden skewers in water for 30 minutes prior to grilling to prevent burning.

Grill the Skewers

  1. Brush the skewers with oil and place them on the grill.
  2. Cook for 10–15 minutes, turning occasionally, until the paneer is charred and the vegetables are tender.
  3. Remove from heat and squeeze a bit of fresh lemon juice over the top before serving.
Chef's tip: For an authentic tandoor effect, ensure the grill is very hot before placing skewers.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.