Skip to Content

Paneer Tikka With Vegetables

Sharing is caring!

Paneer tikka cooked in your tandoor or on your barbecue is the way to go!

Paneer doesn’t have a lot of flavour. Marinating the paneer as I do in this paneer tikka recipe really takes plain paneer and makes it into something everyone will love. This paneer tikka is great on it’s own with a dipping sauce or two or wrapped in chapattis.

Paneer tikka is also an excellent substitute for meat in many popular curry house style curries like this paneer tikka masala. In this recipe I also added vegetables for use in a curry but you could leave them out if all you need is the tandoori paneer tikka.

Paneer tikka cooking in a tandoor oven.

About this recipe.

There are uncountable marinade recipes for paneer tikka. This is a good one and is also very popular as it gives the paneer tikka a delicious flavour that soaks right into the cheese. It’s one that you can use for marinating paneer for a starter course or for use in curries. So it really is a good one to have in your recipe library.

You will see that I cooked my paneer tikka in a Doori tandoor oven but you could also skewer the cheese and vegetables, if using and cook them over the coals on a barbecue. In fact, you could also air fry, pan fry or roast the paneer in your oven if that is more convenient. 

I love the flavour that cooking the hot charcoal fire adds to the paneer so it’s a recipe I normally cook outdoors.

Paneer Tikka cooking over fire on a barbecue

The photo above shows the paneer tikka being cooked over fire on a barbecue.

Is this tandoori paneer tikka recipe difficult?

Not at all. In fact it’s really quite easy to prepare. You just need to whisk the marinade ingredients together. Prick the paneer cubes a few times with a fork to allow the marinade to really get in there and then cook it.

Recipes really don’t get much easier.

Can you work ahead?

You sure can. Like most tandoori recipes, it is a good idea to let the paneer marinate for a good few hours or even overnight. So go ahead and do that when it’s convenient and then place the paneer in your fridge to soak up all that delicious flavour.

As all of the work can be done ahead of time, all you need is some good company, a barbecue or tandoor oven, perhaps some adult beverages and you’ve got yourself a party.

Make this paneer kebab recipe your own…

I recommend tasting recipes as you go. Only then can you ensure that the recipe will turn out exactly as you want it.

When you make the paneer tikka marinade, try it. Feel free to adjust the flavours as you like. Add more lime juice for a more sour flavour. Add salt as needed. If you like your paneer tikka spicy, add more chilli powder. This is all in your hands so be sure to taste what you make and adjust.

Oven and air fryer cooking…

Although I love cooking outdoors year round, I know that it is not to everyone’s liking.

You can cook this paneer tikka recipe in your oven or air fryer too. Simply grease a baking tray with oil or spray the basket of your air fryer. Preheat your oven or air fryer to 200°C/400°F and cook until the paneer is heated through, charred in places and soft.

When cooking in an air fryer, spray the paneer with a little oil spray and be sure to turn it once during cooking. Air fryers work like many tandoors so you will achieve a nice char on the exterior when using one. If cooking in an oven you could place the cooked paneer under a hot grill (broiler)  to finish up. 

What about frying the marinated paneer?

This too is possible and you will get really good results doing so. You could follow this recipe if you want to fry your paneer. The marinade in the recipe is different but you could use this marinade or the one in that recipe.

How long can you store paneer tikka in the fridge?

You can store you paneer tikka in the fridge for 3 to 4 days. Be sure to cover it tightly so that it doesn’t dry out.

If you have one, I recommend reheating the paneer in an air fryer at 200°C/400°F for a few minutes until hot. If using in a curry, you can just add it cold to the sauce and let it heat up as it simmers.

The paneer could also be heated for a minute or so in your microwave or even pan fried until hot but again… I prefer using an air fryer for this.

Can you freeze leftovers?

In theory yes but I don’t recommend doing so. Cheese just doesn’t freeze well. I find that frozen paneer using takes on a rubbery texture when you reheat it. 

Step by step photographs.

The ingredients for the recipe laid out on a countertop.

Get all of your ingredients together and prepared before you start. It’s easier that way.

Pricking a piece of paneer with a fork to allow the marinade to soak into it.

Prick each piece of paneer with a fork a few times. This will help the marinade soak right into the cheese.

The marinade ingredients in a mixing bowl.

Place all of the marinade ingredients in a bowl and whisk until smooth.

Paneer and vegetables marinating in a bowl.

Place the paneer and vegetables, if using in the marinade and allow to marinate for 30 minutes or overnight. The longer the better.

Lighting a Doori tandoor oven.

When ready to cook, light up your tandoor or barbecue and give it a good 30 minutes to heat up. Clay tandoor ovens will take longer to heat.

Paneer and vegetables skewered and ready to place in the tandoor oven.

Skewer your paneer and vegetables, if using.

The paneer tikka skewers in a tandoor cooking.

Place your skewers in your tandoor or over your charcoal barbecue.

Cooking the tandoor paneer tikka and vegetables in a tandoor oven.

You want your tandoor to be super hot. Cover the top and watch the temperature, lifting or moving the lid some if more heat is required.

Which charcoal should you use?

Please don’t use charcoal that has been treated with lighter fluid. Yes, it does light easier but you will taste that lighter fluid in your food and you don’t want that.

I recommend using a good quality lump wood charcoal. I use Big K lump wood charcoal and highly recommend it.

The paneer cooked and ready to be brought out of the tandoor oven.

When your paneer tikka is cooked to your liking, remove it from the tandoor.

The tandoor paneer tikka on a countertop ready to serve.

Lay it all out on a clean surface and dig in.

Panner and vegetables on a chapatti.

One way I like to serve these skewers is to wrap them in chapattis.

Paneer tikka, roasted vegetables, cold salad vegetable and hot sauce on a chapatti.

You can top your wrap with sauces and/or raitas with additional salad vegetables. Really good!

Paneer tikka wrap.

Wrap it all up and enjoy!

Why not try substituting your paneer tikka for the meat in one of these famous curries?

Chicken Tikka Masala
Chicken Korma
Lamb Rogan Josh
Chicken Madras
Chicken Dhansak
Lamb Vindaloo
Chicken Chilli Garlic
Chicken Patia
Lamb Bhuna

Yield: 8

Paneer and Vegetable Kebabs

The tandoor paneer tikka on a countertop ready to serve.

This paneer tikka recipe is great served as a starter course. The paneer can also be used in curries as it adds another layer of flavour.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 600g (21 oz.) paneer, cut into cubes
  • 1/2 red bell pepper, roughly cut
  • 1/2 green bell pepper, roughly chopped
  • 1 medium sized red onion, roughly cut
  • 3 tbsp Greek yoghurt, whisked
  • 1 tbsp garlic and ginger paste
  • 1 tbsp Kashmiri chilli powder
  • ½ tsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander powder
  • 1 tsp madras curry powder
  • ½ tsp amchoor (mango powder)
  • 1 tsp chaat masala
  • 1 tbsp vegetable oil
  • Juice of one lime
  • Salt and pepper to taste

Instructions

  1. Mix all of the marinade ingredient together.
  2. Place the paneer tikka and vegetables in the marinade and allow to marinate for 30 minutes or overnight. The longer the better.
  3. When ready to cook, light your tandoor or barbecue. When your coals are hot and/or your tandoor is flaming hot, you’re ready to go. Skewer your paneer and vegetables and cook for 10 to 15 minutes turning regularly until the middle of the paneer is hot and soft and you have a good char on the exterior.
  4. You can serve these on a hot plate or wrap a chapatti around the skewer and pull the hot paneer and vegetables off. Top with your favourite raita or hot sauce. The paneer tikka can also be used in any curry house style curry sauce.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 143Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 103mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 1g

Did you like this recipe?

Please join me on Facebook where I share all my latest recipes and videos. Just click that Facebook icon on the left and let's get to know each other!

Dennis Edward

Friday 14th of February 2020

Paneer tikka kebab is my favorite one.Delicious dish...............

Janie

Wednesday 11th of October 2017

Would tomatoes be a good substitute for the red bell pepper. I don't like bell peppers of any color but reserve my harshest dislike for the green ones! :p

Dan Toombs

Friday 13th of October 2017

Hi Janie

Tomatoes would work fine. Go for it. Thanks, Dan

Katie

Thursday 5th of November 2015

I love paneer so much !!! Tried to produce one myself ones but failed miserably :( Anyway this recipe looks delicious!! Thanks!

Love Katie

Dan Toombs

Tuesday 10th of November 2015

Thanks Katie

Dan

Skip to Recipe

Sharing is Caring

Help spread the word. You're awesome for doing it!