Tandoori Paneer Tikka Kebabs

Tandoori Paneer Tikka Kebabs

The Spruce / Ahlam Raffii

Prep: 20 mins
Cook: 20 mins
Marinate: 2 hrs
Total: 2 hrs 40 mins
Servings: 4 servings
Nutrition Facts (per serving)
501 Calories
37g Fat
38g Carbs
15g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 501
% Daily Value*
Total Fat 37g 47%
Saturated Fat 9g 46%
Cholesterol 40mg 13%
Sodium 529mg 23%
Total Carbohydrate 38g 14%
Dietary Fiber 9g 33%
Total Sugars 14g
Protein 15g
Vitamin C 180mg 899%
Calcium 479mg 37%
Iron 5mg 25%
Potassium 712mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Vegetarian options at summer cookouts are often limited to veggie burgers and salads, but this recipe offers non-meat eaters a flavorful choice with great texture. Soft, juicy chunks of paneer are marinated in a tandoori masala and yogurt mixture and then skewered and grilled along with vegetables. This colorful dish that's bursting with complex spice is a great dish to serve at your next barbecue.

"A fun way to enjoy paneer! Grilling anything is a win in my book... the smokiness and char makes it all taste good. This paneer tikka is no exception." —Renae Wilson

Tandoori Paneer Tikka Kebabs
A Note From Our Recipe Tester


  • 3 tablespoons Tandoori masala spice mix, divided

  • 1/4 cup yogurt

  • 6 tablespoons vegetable oil, or canola or sunflower, divided

  • Kosher salt, to taste

  • 1/2 pound paneer, cut into 30 (2-inch) cubes

  • 1 large onion, cut into 1-inch square pieces

  • 1 pepper red bell pepper, deseeded and cut into 2-inch cubes

  • 1 pepper green bell pepper, deseeded and cut into 2-inch cubes

  • 2 tablespoons chaat masala

  • 1 tsp lemon juice

  • Lemon wedges, for garnish

Steps to Make It

  1. Gather the ingredients.

    Tandoori paneer tikka ingredients

    The Spruce / Ahlam Raffii

  2. Mix 2 1/2 tablespoons of tandoori masala with yogurt, 2 tablespoons of cooking oil, and salt to taste, making a smooth paste.

    Tandori masala in a bowl

    The Spruce / Ahlam Raffii

  3. Add paneer chunks to bowl and mix gently to coat. Cover and marinate in refrigerator for 2 hours.

    paneer chunks covered with the marinade

    The Spruce / Ahlam Raffii

  4. Mix remaining 1/2 tablespoon of tandoori masala with onions to coat them well.

    tandoori masala with onions in a bowl

    The Spruce / Ahlam Raffii

  5. Thread marinated paneer, onion, and green and red bell pepper pieces onto bamboo skewers.

    Thread marinated paneer, onion, and green and red bell pepper pieces onto bamboo skewers

    The Spruce / Ahlam Raffii

  6. Preheat grill to medium. Place paneer skewers on hot grill and brush with a little cooking oil.

    Tandoori Paneer Tikka Kebabs on the grill

    The Spruce / Ahlam Raffii

  7. Grill until paneer is a light golden color and onions are soft, 4 to 5 minutes per side. Do not overcook, or paneer will become rubbery.

    Tandoori Paneer Tikka Kebabs cooking on the grill

    The Spruce / Ahlam Raffii

  8. Remove to a plate and sprinkle with chaat masala.

    The Spruce / Ahlam Raffii on a plate, sprinkled with chaat masala

    The Spruce / Ahlam Raffii

  9. Squeeze some lemon juice over the paneer skewers, garnish with lemon wedges, and serve hot.

    Tandoori Paneer Tikka Kebabs

    The Spruce / Ahlam Raffii

What Is Paneer?

Paneer is a cheese, sometimes referred to as Indian cottage cheese. It looks like tofu but is made with cow and/or buffalo milk and has a very mild taste. Unlike other types of cheese that are made with rennet, paneer is created by curdling the milk with an acid such as lemon or lime juice or citric acid. It is formed into a block, cut into cubes, and is most often used in Indian recipes such as palak paneer and mutter paneer, but can also be part of a grilled cheese sandwich and a vegetable wrap, as well as fried into a delicious appetizer for dipping.

Paneer can be found at Indian food markets and well-stocked grocery stores as well as made at home. If you need a substitute, extra-firm tofu is a good stand-in as well as Halloumi cheese.