Paneer Tikka
Appetizers & Snacks,  Main Courses,  Vegetarian

Paneer Tikka

Paneer tikka is a crowd pleaser and for good cause. The creaminess of the paneer coupled with the savory aromatic masala is to die for. And just when you thought it couldn’t get better you grill it.

Paneer tikka is so savory, flavorful, and the perfect kabob for any occasion or season. Even if you’re a meat eater this kabob is so satiating and meaty in it’s effort that you’ll be very content.

I absolutely love how many amazing vegetarian dishes there are in Indian cuisine. One thing I normally struggle with in American food is finding a vegetarian offering that doesn’t leave me thinking that it would have been better with a bit of meat. I rarely run into that with Indian food. It’s so flavorful, diverse in tastes, textures, and preparations, that I’m easily contented with a completely vegetarian, gluten free, or even vegan dinner.

Gasp! Sacrilege, I know. Carnivore, vegan, gluten free, or vegetarian. People have insanely strong opinions on everything these days! Especially people’s choices in food. I talk to folks that like to chastise you simply because you have a preferred diet. That said, as a person that plays doctor in real life, it drives me crazy when people say they’re lactose or celiac simply because they don’t like dairy or gluten. Or are on some diet to lose 30 lbs in 26.6 minutes. Beyond that, I say, you do you. Which is another reason I love Indian food. There’s something for everyone. I have a friend that has a horrible case of celiac disease, and when she comes over I always go for Indian food, I run the least risk of cross contamination from ingredients. But of course, there are other things to consider in those situations like your kitchen and cookware as a whole.

I like serving these sucks as is on a skewer, with an Indian salad, on a salad, in a boat on a moat, as a main on a train, or even as an appetizer.

Paneer Tikka

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Course: Appetizers & Snacks, Main Courses, VegetarianDifficulty: Easy


Prep time


Cooking time






  • For Marinade:
  • 2 lbs paneer, cubed

  • 1 1/2 cup plain yogurt

  • 8 cloves garlic, minced

  • 4 tbsp ginger, minced

  • 1 serrano pepper, minced

  • 2 tbsp fresh lemon juice

  • 1 tbsp garam masala, ground

  • 1 tsp haldi (turmeric)

  • 2 tbsp whole jeera (cumin seed), ground

  • 1 tbsp salt

  • 2 tbsp cayenne pepper

  • For Tikkas:
  • 1 bell pepper, cubed

  • 1 onion, cubed


  • Marinade:
  • In a medium sized mixing bowl whisk yogurt till smooth.
  • Add in garlic, ginger, serrano pepper, lemon juice, garam masala, turmeric, cumin, salt, and cayenne pepper.
  • Mix in paneer and coat evenly.
  • Refrigerate a minimum of 1 hour.
  • Cooking Paneer:
  • These are best cooked over the grill, however, if you’re not going to bbq these, use the broiler.
  • Skewer the paneer and veggies. Make sure to cook through.
  • For broiler: Position the oven rack about 8 inches from the heat.
  • Remove the paneer from the marinade; shake off extra marinade. Place the pieces of paneer and veggies on a baking sheet.
  • Broil the paneer, turning over from time to time to ensure even cooking. Cook until the outside has brown/crispy spots.
  • Serve:
  • Garnish and serve as a snack, appetizer, or part of a meal. My favorite is to use these for kathi rolls or make a huge salad and throw a skewer or two on top.

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Ingredients I like for this recipe:

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