These Paneer Tikka Skewers (aka Paneer Kebabs) are packed with flavour and the char at the end gives them that Tandoor taste you get in the restaurants (without a tandoor or a BBQ).
This paneer tikka recipe is great for the summer and works great as a vegetarian dish that is substantial.

How to serve Paneer Tikka
These paneer tikka kebabs are nice on their own with some coriander chutney or can be enjoyed as a meal with some methi (fenugreek) naan, spiced yoghurt and chopped coriander. I like it with my quick methi naan. Whilst the paneer, pepper and onions marinate, make your two ingredient dough and leave it to one side. Once you have got your skewers in the oven, you can make your naan. Recipe for the naan is on the link at the end, for Paneer Makhani Wraps.
Do you need skewers to make Paneer Tikka
No you do not need skewers to make paneer tikka. If you do not have any, you can place your paneer, peppers and onion mix in an oven proof baking dish. Just turn them half way through so you cook them evenly. Like the skewer instructions, finish them off in the grill for that tandoor taste.
I used wooden skewers for mine. If you are using wooden skewers make sure you soak them in water. This is to prevent them from burning. You can use metal skewers too.
Other cooking methods for the Paneer Tikka
Paneer Tikka from the restaurants always taste great because of the Tandoor they use. However this is not accessible, but don’t worry. This paneer tikka skewer recipe tastes just like the restaurant style one and no tandoor is involved.
You can cook the paneer kebabs on the barbecue for that tasty tandoor flavour. Air fryer is another great method to cook them. With the air fryer the cooking time will almost be halved. You can also cook the paneer, peppers and onions in a pan. Shallow fry on medium heat until golden brown.
I went with an oven and finished them off in the grill for the slight char.



Paneer Tikka Skewers
Ingredients
- 1 tsp Kashmiri red chilli powder (if you like it spicy add more)
- ½ tsp turmeric
- 1 tsp dhana jiru cumin and coriander powder
- ½ tsp garam masala
- ½ tsp black pepper
- ½ tsp – 1 tsp salt
- ½ tsp ajwain carom seeds
- 11/2 tsp ginger garlic paste
- 1 tbsp gram flour
- 30 ml hot oil a neutral oil
- 1 tbsp lemon juice
- ½ tsp dried fenugreek leaves methi
- 80 grams Greek yoghurt
- 1 220 -250 gram block of paneer
- 1 green bell pepper
- 1 red onion medium to large
- Boiling water to soak the paneer
Instructions
- Cut your paneer into chunks. I cut mine into 16 pieces
- Soak the cubes in boiling water for 15-20 minutes. This is great for shop bought paneer. It softens the paneer and makes it less rubbery.
- I used wooden skewers for my paneer tikka and put them to soak at this point too.
- In a large heatproof bowl make your marinade. Put your spices, carom seeds, ginger garlic and gram flour then pour on the hot oil. This is to lightly cook the ginger and garlic and to release the aromas from the spices.
- Mix and then add in the lemon juice, fenugreek leaves and yoghurt and combine.
- Chop your green pepper into equal (ish) chunks (From one green pepper you should get around 15 -16 pieces
- Chop your onion into similar side chunks too.
- Put the pepper, onion and drained paneer into the tikka masala and combine well. Let this marinate for about 15 minutes.
- Put together your skewers. I like to start with the onion cube and then follow with a pepper cube and then paneer and repeat. Depending on the length of your skewers, alternate until you are happy with the amount you have.
- Place the skewers on an oven proof dish where the skewers can rest at either end of the dish and the fillings float in the middle (not touch the base) This is to avoid any soggy paneer. Cook in a preheated oven at 200 degrees for 20 minutes.
- To give the tikka a tasty charred coating, like the tandoor, place them under the grill for a few seconds. You need to ensure they do not burn but just have the right amount of char.
Do you love Paneer? Try this Paneer Makhani recipe. Made with the same base as the lip smacking butter chicken, this vegetarian version will end up being a family favourite.