Tandoori Paneer Skewers

Instructions

1. 1

   If using bamboo skewers, soak them in cold water. Pat Paneer, cut into 1-inch cubes very dry with paper towel; excess moisture prevents browning. Cut Red bell pepper, cut into 1-inch pieces and Red onion, cut into 1-inch layers into pieces approximately the same size as the paneer.

   ✓ Checkpoint: Paneer feels dry on the surface, and all vegetable pieces are large enough to thread securely.
2. 2

   In a large bowl, whisk Plain full-fat yogurt, Fresh lemon juice, Ginger-garlic paste, Tandoori masala, Kashmiri chili powder, Ground cumin, Garam masala, Ground turmeric, Fine salt, Mustard oil, and crushed Dried fenugreek leaf until smooth and evenly colored.

   ✓ Checkpoint: The marinade is thick enough to coat a spoon and has a vivid orange-red color with no dry spice pockets.

   💡 Chef's Tip: Crush the dried fenugreek leaf between your palms first to release its aroma. Taste a tiny amount and adjust salt or lemon before adding the paneer.
3. 3

   Add Paneer, cut into 1-inch cubes to the marinade and fold gently until every surface is coated. Cover and refrigerate for at least 30 minutes and up to 12 hours.

   ✓ Checkpoint: The paneer is evenly coated, with a thin layer of marinade clinging to every side.

   💡 Chef's Tip: Do not marinate paneer for more than 12 hours; the lemon can make the exterior slightly chalky.
4. 4

   Thread the marinated Paneer, cut into 1-inch cubes, Red bell pepper, cut into 1-inch pieces, and Red onion, cut into 1-inch layers onto the soaked skewers, alternating paneer and vegetables. Leave a small gap between pieces so heat can circulate. Brush the hot grill grate lightly with Oil for the grill grate.

   ✓ Checkpoint: Each skewer is balanced, the pieces are secure, and the paneer is not packed tightly against neighboring pieces.

   💡 Chef's Tip: Wipe excess marinade from the bottom of each skewer so it does not drip excessively or cause flare-ups.
5. 5

   Preheat the grill to medium-high heat, approximately 220 C. Place the skewers on the grate and grill without moving until the first side develops dark brown grill marks.

   ✓ Checkpoint: The marinade looks set, the edges begin to char, and the paneer releases easily when nudged.

   💡 Chef's Tip: Keep the lid closed on a gas grill, but watch for flare-ups from the yogurt marinade.
6. 6

   Turn the skewers one quarter turn. Grill the next side until browned and lightly charred.

   ✓ Checkpoint: The paneer has visible grill marks and the vegetable edges are beginning to soften without collapsing.

   💡 Chef's Tip: Use tongs rather than a fork to prevent the paneer from splitting.
7. 7

   Continue turning the skewers every 2 to 3 minutes until all four sides are browned and the vegetables are tender-crisp. Remove the skewers as soon as the paneer is hot and charred; prolonged cooking can make it rubbery.

   ✓ Checkpoint: Paneer is hot in the center, the marinade is fully cooked, and the vegetables have crisp-tender centers with charred edges.

   💡 Chef's Tip: For extra tandoor-style color, move the skewers briefly over the hottest part of the grill during the final 30 seconds.
8. 8

   Transfer the skewers to a platter and rest for 2 minutes. Finish with Chaat masala for finishing and Fresh coriander leaves. Serve immediately with lemon wedges and chutney if desired.

   ✓ Checkpoint: The surface is glossy and charred, the paneer remains juicy, and the spices smell fragrant rather than scorched.

   💡 Chef's Tip: A short rest lets the hot marinade settle and makes the paneer easier to remove from the skewers.