Entree: South Africa – Durban Indian – पनीर टिक्का ➤ Paneer Tikka (Marinated grilled Indian cottage cheese cubes and vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 1 hr

Total 1 hr 35 min

Ingredients

- 14 oz (400 g) paneer, cut into 1-inch (2.5 cm) cubes
- 1 cup (240 g) plain yogurt, thick (Greek-style)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) lemon juice
- 2 tsp (10 g) ginger-garlic paste
- 1 1/2 tsp (7 g) garam masala
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) Kashmiri chili powder or mild paprika
- 1/2 tsp (2.5 g) turmeric
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) vegetable oil for brushing/grilling
- 1 large red bell pepper, cut into 1-inch (2.5 cm) pieces, approx. 6 oz (170 g)
- 1 large green bell pepper, cut into 1-inch (2.5 cm) pieces, approx. 6 oz (170 g)
- 1 medium red onion, cut into wedges, approx. 8 oz (225 g)
- 8 metal or wooden skewers (if wooden, soaked in water for 30 minutes)
- Fresh cilantro leaves for garnish
- Lemon wedges, to serve
- Mint-coriander chutney, to serve

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl whisk together yogurt, 2 tbsp (30 ml) oil, lemon juice, ginger-garlic paste, garam masala, cumin, coriander, Kashmiri chili, turmeric, salt, and black pepper until smooth to make the marinade.
2. Add paneer cubes, bell pepper pieces, and onion wedges to the marinade; toss gently to coat. Cover and refrigerate at least 1 hour, preferably 2–4 hours (or overnight for more flavor).
3. Preheat grill or broiler to medium-high (or heat a cast-iron griddle/skillet until very hot). Thread paneer and vegetables onto skewers, alternating pieces.
4. Brush skewers lightly with 1 tbsp (15 ml) oil and place on the hot grill or under the broiler 4–6 inches (10–15 cm) from heat. Cook 8–12 minutes, turning every 2–3 minutes and basting once, until edges are charred and vegetables are tender.
5. Remove skewers, garnish with cilantro, and serve immediately with lemon wedges and mint-coriander chutney.

1. In a large bowl whisk together yogurt, 2 tbsp oil, lemon juice, ginger-garlic paste, garam masala, cumin, coriander, Kashmiri chili, turmeric, salt, and black pepper until smooth to make the marinade.
2. Add paneer cubes, bell pepper pieces, and onion wedges to the marinade; toss gently to coat. Cover and refrigerate at least 1 hour, preferably 2–4 hours (or overnight for more flavor).
3. Preheat grill or broiler to medium-high (or heat a cast-iron griddle/skillet until very hot). Thread paneer and vegetables onto skewers, alternating pieces.
4. Brush skewers lightly with 1 tbsp oil and place on the hot grill or under the broiler 4–6 inches (10–15 cm) from heat. Cook 8–12 minutes, turning every 2–3 minutes and basting once, until edges are charred and vegetables are tender.
5. Remove skewers, garnish with cilantro, and serve immediately with lemon wedges and mint-coriander chutney.