Paneer Tikka

This is a great vegetarian bbq option. The paneer, a firm cows milk cheese, holds up really well in the high heat of a BBQ. It develops a crisp outer layer, but the inside remains soft and creamy. Delish!

Also this marinade is a great basic tikka marinade. It will work for any protein – chicken or shrimp would also be delicious with the same marinade. But the creaminess of paneer works really well with this tangy and flavourful marinade. Feel free to adjust the spice level to your liking. The level of spice in the recipe below is between mild to medium. I use my garam masala to flavour the marinade, but a store bought garam masala will work just as well.

Give it a try with some garlic naan and some easy eggplant raita. Or turn them into a vegetarian variation on garlic mayo rolls, by substituting the chicken with this paneer tikka. Delish!

Paneer Tikka

Servings: 4


Tikka Marinade

  • 1 cup yogurt
  • 2 tbsp lemon juice
  • 2 tbsp oil
  • 1 tbsp kasori methi (dried fenugreek leaves)
  • 1 tbsp minced garlic
  • 1 tsp minced ginger
  • 1 tbsp ground coriander
  • 1 tsp chilli powder
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1 tsp salt

For the Grill

  • 400g Paneer (1 package, about 1 2/3 cups)
  • 1 large green pepper
  • 1 large onion
  • wooden skewers for grilling


Prep the Grill Ingredients

  • In a large deep dish, soak wooden skewers for at least 2-3 hours before you plan on grilling.
  • Dice the paneer into large cubes, about 1-2 inch square.
  • Dice the veggies into large cubes as well.

Prepare the Marinade

  • Mix all the marinade ingredients in a large bowl till well combined.
  • Add the paneer and veggies. Mix till they are well coated.
  • Let the paneer and veggies marinate for a couple of hours (minimum 30 mins).

Make and Grill the Skewers

  • When you are ready to grill, pre-heat your BBQ.
  • While the BBQ pre-heats, prepare your skewers: Drain the soaked wooden skewers, and thread the paneer and veggies onto the skewers, alternating the paneer and veggies.
  • Grill a few minutes a side, till they start to develop a light char on all sides.
  • Serve immediately.


Try this with some garlic sourdough naan, and raita!
For stovetop option:
Heat a few tablespoons oil in a wok on medium heat. If you want an extra kick add a few chopped green chillies to the hot oil, stir-fry a few seconds to get fragrant then dump in the marinated paneer and veggie mixture and stir-fry for a few minutes allowing the liquid to absorb and the paneer to be heated through. Serve warm rolled up in a paratha with a drizzle of garlic sauce or hot sauce for a spin on a paneer kati roll!

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