Indian Tandoori Paneer Skewers

Name: Indian Tandoori Paneer Skewers
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup (240 ml) Greek yogurt or plain yogurt; 2 tablespoons (14 g) Tandoori spice blend; 1 tablespoon (15 g) Ginger-garlic paste; 1 medium (10 g) Green chili, minced; 2 tablespoons (30 ml) Fresh lemon juice; 2 tablespoons (30 ml) Vegetable or neutral oil; Salt, to taste; Black pepper, to taste, freshly ground; 2 tablespoons (8 g) Fresh coriander, chopped, finely chopped (optional); 14 oz (400 g) Paneer cheese, cut into 1¼-inch (3 cm) cubes; 1 large (200 g) Red onion, cut into 1-inch (2.5 cm) pieces; 1 large (200 g) Bell pepper, red or yellow, cut into 1-inch (2.5 cm) pieces; 12 whole (180 g) Cherry tomatoes

From the MyKitchenBank Kitchen

Tender paneer cheese cubes marinated in a vibrant tandoori spice mixture and broiled until charred. This vegetarian kebab is smoky, tangy, and aromatic—a classic Indian appetizer or light main course that's simple to prepare yet impressively flavored.

Prep: 20 min
Cook: 12 min
Wait: 35 min
Total: 1 hr 7 min
Makes: 8 skewers

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Steps

Before you start

Soak 8 wooden skewers in water for 30 minutes before threading
Remove paneer from packaging and pat completely dry with paper towels
Gather and measure all ingredients before starting
Position oven rack 4–5 inches (10–13 cm) directly below the broiler element

1
Make the Marinade
- In a medium mixing bowl, whisk together the yogurt, tandoori spice blend, ginger-garlic paste, minced green chili, lemon juice, 1 tablespoon oil, salt, and black pepper until smooth and well combined.
- Taste and adjust seasonings as needed—it should be fragrant and well-seasoned.
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Ready when: Marinade is smooth and well blended
2
Prepare Paneer
- Remove paneer from packaging and pat completely dry with paper towels—moisture prevents spice absorption.
- Cut into 1¼-inch (3 cm) cubes, trimming away any packaging marks or uneven edges.
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Ready when: Paneer is cut into uniform cubes and completely dry
Tip: Wet paneer won't absorb the spices effectively, so be thorough with drying
3
Marinate Paneer
- Gently fold paneer cubes into the marinade until all pieces are evenly coated.
- Transfer to a shallow baking dish, cover with plastic wrap or a lid, and refrigerate for at least 30 minutes.
- For deeper flavor, marinate up to 4 hours.
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Ready when: Paneer is fully coated with marinade
Tip: You can prepare this step the night before for convenience
4
Prepare Vegetables
- While paneer marinates, cut the red onion and bell pepper into 1-inch (2.5 cm) pieces.
- Leave cherry tomatoes whole.
- Keep vegetables separate until threading.
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Ready when: All vegetables are cut and ready to thread
5
Thread the Skewers
- Remove marinated paneer from the refrigerator.
- Starting with a vegetable piece (to prevent paneer from sliding off the end), alternate threading paneer cubes and vegetables onto each soaked wooden skewer: vegetable, paneer, vegetable, paneer, continuing to the end.
- Finish with a vegetable piece.
- Each skewer should hold about 5 paneer cubes and 8–10 vegetable pieces.
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Ready when: All 8 skewers are evenly threaded with paneer and vegetables
Tip: Soaked skewers prevent charring; if using metal skewers, oil them lightly to prevent sticking
6
Preheat BroilerOven 500°F / 260°C
- Position an oven rack 4–5 inches (10–13 cm) directly below the broiler element.
- Turn the broiler to high and allow it to preheat for 5 minutes until fully heated.
- The broiler temperature should reach 500°F (260°C).
7
Broil the SkewersOven 500°F / 260°C
- Place prepared skewers on a broiler pan or grill rack in a single layer.
- Brush generously on all sides with the remaining 1 tablespoon oil.
- Broil at 500°F (260°C) on high for 3–4 minutes until the bottom side shows light char marks, then use tongs to turn all skewers.
- Brush again with oil and broil for another 3–4 minutes.
- Continue turning and broiling every 3–4 minutes for a total of 10–12 minutes, until paneer is golden-brown with light char marks and vegetables are tender with charred edges.
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Ready when: Paneer is golden brown with light char marks; vegetables are softened and charred at edges
Tip: Rotate skewers every 3–4 minutes to prevent burning and ensure even cooking. The intense broiler heat mimics a tandoor oven's effect
8
Serve Hot
- Transfer skewers to a serving platter.
- Garnish with fresh coriander if using.
- Serve immediately with lemon wedges and, if available, mint-coriander chutney or a cooling yogurt-based sauce on the side.

Good to know

Tips

Pat paneer completely dry before marinating—moisture prevents spice absorption and can make paneer waterlogged
Soak wooden skewers for 30 minutes before threading to prevent charring and burning during broiling
Rotate skewers every 3–4 minutes during cooking for even browning and to mimic the effect of a tandoor oven's all-around heat
For an authentic deep reddish tandoori color, add a tiny pinch of edible red food coloring to the marinade, or stir in ½ teaspoon of liquid smoke for deeper smokiness

Make ahead

Paneer can be marinated for up to 4 hours in advance, covered in the refrigerator. Threaded skewers can be prepared up to 2 hours ahead and covered loosely with plastic wrap. Broil just before serving for the best charred exterior and warm texture.

Storage & reheating

Cooked tandoori paneer skewers keep in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5–7 minutes until warmed through, or enjoy cold as a salad topping. These are not suitable for freezing due to paneer's texture changes when thawed.

Substitutions

Tandoori spice blend → Homemade spice mix: 1 tablespoon paprika + 1 tablespoon ground coriander + 1 teaspoon ground cumin + 1 teaspoon garam masala + ½ teaspoon cayenne pepper. Combine these spices and use about 2 tablespoons in the marinade
Paneer cheese → Extra-firm tofu (pressed for 30 minutes) or chicken breast, cubed. For tofu, handle gently; for chicken, increase broiling time to 14–16 minutes, rotating every 3–4 minutes until internal temperature reaches 165°F (74°C)
Greek yogurt or plain yogurt → Plain yogurt. Use the same amount; the marinade will be slightly thinner but still flavorful
Green chili → ½ to 1 teaspoon cayenne pepper mixed into the yogurt. This gives similar heat and color to the marinade