Spicy Paneer Tikka Skewers with Mint Chutney Recipe

Prep Time 20 mins
Cook Time 15 mins
Rest Time 5 mins
Total Time 40 mins
Cooking Method: , ,
Cuisine:
Courses: , ,
Difficulty: Intermediate
Cooking Temp: 200  C
Servings: 4
Best Season: Summer
Description

These Spicy Paneer Tikka Skewers with Mint Chutney are a smoky, flavorful, and protein-rich Indian appetizer made with marinated paneer cubes, bell peppers, and onions grilled to perfection. Served with refreshing mint chutney, this dish is perfect for summer cookouts, festive gatherings, or as a restaurant-style starter at home.

Ingredients
    For the Paneer Tikka Marinade
  • 250 g paneer (cut into 1-inch cubes)
  • 0.75 cup thick yogurt (hung curd preferred)
  • 2 tbsp gram flour (besan, roasted)
  • 1.5 tbsp ginger-garlic paste
  • 1 tbsp lemon juice (freshly squeezed)
  • 2 tbsp mustard oil (smoked for authentic flavor)
  • 1 tsp red chili powder (adjust to spice preference)
  • 0.5 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp cumin powder (roasted)
  • 0.5 tsp black pepper powder
  • 1 tsp chaat masala
  • Salt to taste
    • For the Vegetables
  • 1 medium red bell pepper (cut into squares)
  • 1 medium green bell pepper (cut into squares)
  • 1 medium onion (cut into petals)
  • 1 medium yellow bell pepper (optional, for color contrast)
    • For the Mint Chutney
  • 1 cup fresh mint leaves (loosely packed)
  • 0.5 cup coriander leaves
  • 2 green chilies (adjust spice)
  • 1 tbsp lemon juice
  • 1 tbsp yogurt (optional for creaminess)
  • Salt to taste
Instructions
    Prepare the Marinade
  1. 1
    In a large mixing bowl, whisk yogurt until smooth. Add roasted gram flour, ginger-garlic paste, lemon juice, smoked mustard oil, and all powdered spices. Mix well until a thick, smooth marinade forms. Adjust salt as needed.
    2. Marinate Paneer and Vegetables
  2. 2
    Add paneer cubes, onion petals, and bell pepper squares into the marinade. Gently coat everything without breaking the paneer. Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).
    3. Prepare the Mint Chutney
  3. 3
    In a blender, combine mint leaves, coriander leaves, green chilies, lemon juice, yogurt, and salt. Blend until smooth. Chill until serving.
    4. Assemble the Skewers
  4. 4
    Soak wooden skewers in water for 20 minutes to prevent burning. Thread marinated paneer, onion, and bell peppers alternately onto the skewers.
    5. Grill or Bake
  5. 5
    Oven Method: Preheat oven to 200°C. Place skewers on a greased baking tray or wire rack. Bake for 12–15 minutes, turning once halfway, until slightly charred. Optionally, broil for 2 minutes for smoky edges.
  6. 6
    Grill/Pan Method: Heat a grill pan or outdoor grill, brush with oil, and cook skewers for 10–12 minutes, turning occasionally until golden brown with char marks.
    7. Rest and Serve
  7. 7
    Let skewers rest for 5 minutes before serving. Sprinkle chaat masala on top and serve hot with mint chutney and lemon wedges.
Note

Storage: Marinated paneer can be refrigerated for up to 24 hours before grilling. Cooked paneer tikka is best enjoyed fresh but can be refrigerated for 2 days and reheated in a hot pan or oven.

Variation: For extra smokiness, place a piece of hot charcoal in the marinated paneer bowl, drizzle oil over it, cover tightly for 3 minutes, then remove before grilling.

Vegan Option: Replace paneer with firm tofu and yogurt with dairy-free yogurt.

Serving Tip: Serve with naan, roti, or as a party snack with drinks.

Keywords: spicy paneer tikka, grilled paneer skewers, vegetarian bbq recipe, Indian appetizer
Read it online: https://petitepanini.com/recipe/spicy-paneer-tikka-skewers-with-mint-chutney-recipe/