The delicious marinade makes this paneer kebab recipe amazing!
These spicy paneer kebabs just plain get it. Crispy and charred paneer on the exterior and soft in the centre. The kebabs are great served on their own or wrapped into a hot homemade naan.
The marinade has so much to it and as they paneer soaks it up, you are left with the most flavoursome paneer you can get your hands on.
There are many mouthwatering paneer kebab recipes out there but I really hope you give this one a try.
If you’re working ahead of time, you can marinate these early in the day and then simply skewer and grill them before serving. In fact marinating the cheese overnight will benefit the paneer tikka even more.
Just make the marinade and keep the paneer marinating in the fridge until you are ready for it to hit the grill.
Make this paneer kebab recipe your own…
Paneer doesn’t have a lot of flavour on its own. So it is important to get the marinade just right. Follow the recipe and taste it. If you think it needs more spice or lime, add it.
That’s what Indian cooking is all about. Taste as you go and this recipe will be perfect for you.
Paneer tikka kebabs can be cooked in the oven or in a pan too!
Although I love cooking outdoors year round, I know that it is not to everyone’s liking.
This paneer kebab recipe could be cooked in an oven too. Simply place the marinated paneer and vegetable in a pre-heated 200c/400f oven and cook until the paneer is heated through and soft.
If you like the look of the charred paneer, you could place the cooked vegetable and paneer under a hot grill in the oven to finish up. The char achieved doesn’t only look good, it tastes amazing!
Pan frying your paneer kebbabs
You could also heat about 3 tablespoon of oil in a frying pan. I suggest using a non-stick pan so that the char doesn’t get left behind in the pan. Heat the pan over medium high heat
Then add the paneer and cook until it is heated through and nicely charred.
Remove the paneer and stir fry the veggies to your liking.
Then throw the paneer back in the pan with the vegetables to ensure it is good and hot and serve the delicious mixture with hot homemade naans or chapattis.
Why not try substituting your paneer kebab tikka for the meat in one of these famous curries?
- 300g paneer – cut into cubes
- 1 large red bell pepper – roughly cut
- 1 medium sized red onion – roughly cut
- 2 heaping tablespoons plain yogurt
- 1 tablespoon garlic and ginger paste
- 1 teaspoon chilli powder
- ½ teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander powder
- 1 teaspoon madras curry powder
- ½ teaspoon amchoor (mango powder)
- 1 teaspoon chaat masala
- 1 tablespoon vegetable oil
- Juice of one lime
- Salt and pepper to taste
- Mix all of the marinade ingredient together.
- Place the vegetables and paneer in the marinade and allow to marinate for about two hours.
- When ready to cook, light your barbecue. When your coals are white hot, you’re ready to go. Skewer your paneer and vegetables and grill over direct heat for 8 to 10 minutes, turning regularly until the middle of the paneer is hot and soft.
- You can serve these on a hot plate or wrap a naan around the skewer and pull the hot paneer and vegetables of into the naan. Top with your favourite raita or hot sauce.