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Paneer Tikka Kebabs

Paneer Tikka Kebabs

Paneer is a fresh unsalted Indian cheese that is made by curdling milk with vinegar or lime; the resulting milk solids are drained and then pressed into blocks. It’s mostly used in North India and Pakistan, although you do see a lot of desserts in Bengal made with unpressed paneer. These kebabs consist of marinated chunks of paneer skewered with vegetables and gently charred on a grill. The result is luscious, piquant and smoky and can be served as an appetizer with chutney or as a main course with naan and dal makhani.

Ingreadient

• 2 tablespoons food-grade mustard seed oil or vegetable oil (see Cook’s Note)
• 1 tablespoon besan (fine chickpea flour)
• 1 cup plain full-fat Greek yogurt
• 3 tablespoons lime juice (from 2 limes)
• 2 tablespoons store-bought tandoori masala
• 1 tablespoon paprika
• 1 teaspoon Kashmiri chili powder (see Cook’s Note)
• 1 teaspoon yellow mustard powder
• 1/2 teaspoon ground turmeric
• 5 cloves garlic, grated (about 2 tablespoons)
• 2 to 4 Thai green chiles or 1 to 2 serrano chiles (depending on your spice level), finely chopped
• One 2-inch piece fresh ginger, grated (about 1 tablespoon)
• 1 teaspoon dried fenugreek leaves, optional
• Kosher salt
• 12 ounces paneer, cut into 1-inch cubes (see Cook’s Note)
• One 10-ounce container grape tomatoes
• 1 large orange or yellow bell pepper, cut into 1 1/2-inch chunks
• 1 large red onion, cut into 1 1/2-inch pieces
• Vegetable, grapeseed or other neutral oil, for the grill grates
• 2 tablespoons unsalted butter or ghee, melted
• Cilantro-Yogurt Chutney, recipe follows
• 2 cups fresh cilantro, leaves and tender stems
• 1/2 cup plain full-fat Greek yogurt 
• 2 to 3 Thai green chiles or 1 serrano chile, coarsely chopped 
• 1 clove garlic, smashed 
• Zest and juice of 1 lime (about 2 tablespoons juice) 
• Kosher salt 

Direction

1.  
2. For the marinade: Heat the mustard seed oil in a small saucepan over medium heat. Add the besan and stir constantly until golden brown and toasted, about 2 minutes. Remove from the heat and set aside.
3. Place the yogurt, lime juice, tandoori masala, paprika, chili powder, mustard powder, turmeric, garlic, chiles, ginger, fenugreek leaves (if using), reserved besan mixture and 1 tablespoon salt in a large bowl and mix well. It should have the consistency of hollandaise sauce; if it’s too thick, add 1 or 2 tablespoons water and mix well.  
4. For the skewers: Gently mix together the paneer and just enough marinade to coat in a medium bowl, being careful not to break the paneer. Add the tomatoes, peppers and onions to the bowl with the remaining marinade and toss until thoroughly coated. Cover both bowls and refrigerate for at least 2 hours and up to 8 hours.  
5. When ready to grill, preheat a grill to medium-high. 
6. Meanwhile, thread the tomatoes, peppers, onions and paneer in an alternating pattern on 12 metal skewers, letting any excess marinade drip off, and place on a rimmed baking sheet.  
7. When the grill is hot, lightly oil the grates. Lay the skewers on the grates and grill, uncovered, until grill marks form on the bottom of the paneer, about 3 minutes. Flip the skewers, brush with the melted butter and cook just until grill marks form on the other side, about 3 minutes more. (It’s important not to overcook the paneer as it can become hard and rubbery.)  
8. Slide the paneer and vegetables off the skewers onto a platter. Garnish with cilantro and drizzle with some Cilantro-Yogurt Chutney. Serve with the remaining chutney for dipping.