Grilled Paneer Tikka

Smoky, spiced grilled paneer tikka you can make on an indoor grill or stovetop. Marinate, skewer and char. 

Paneer tikka is one of those appetizers that disappears the second it hits the table. Cubes of paneer and vegetables get marinated in spiced yogurt, threaded onto skewers, and grilled until charred and smoky. You can make it on an outdoor grill or right on your stovetop, and it comes together fast.

I've had some version of paneer tikka at almost every Indian wedding I've been to. It's a cocktail-hour favorite, served hot off the tava with a side of cilantro mint chutney. The good news is it's just as easy to make at home. 

What is Paneer

Paneer is a fresh curd cheese used in Indian cooking. It's unsalted and mild, with a dense, slightly crumbly texture that holds its shape when you cook it. That's what makes it work on skewers. It browns and chars without melting or falling apart. 

Most often paneer is fried and added to curries, where it soaks up the flavors of the sauce. Here it's marinated and grilled instead. 

What is Paneer Tikka?

Paneer tikka is paneer that's been marinated in spiced yogurt, skewered with bell peppers and onions, and grilled until the edges char. It's fully vegetarian which is why it's the go-to starter for veg guests at weddings and parties. 

Traditionally it's cooked in a tandoor, but you don't need one. I make mine on an indoor grill, and you can also use your stovetop. Either way you'll get great color and flavor.

If you like firing up the grill for meatless dishes, try my grilled halloumi salad and spicy black bean burgers too. 

The Marinade

The marinade is where the paneer tikka gets its flavor. It starts with plain yogurt, which helps the spices cling to every cube. Into that go coriander, cumin, garam masala, and paprika, plus fresh ginger, garlic, lemon juice and salt. 

A few things that help:

• Use thick yogurt. If yours is watery, the marinade slides off instead of coating. Thicker yogurt clings better. 
• Marinate at least two hours. Longer is better, and overnight is ideal. The paneer needs time to take on the spices. 
• Divide the marinade between the paneer and the vegetables. Coat each in its own bowl so everything gets an even layer before it goes on the skewers. 

How to Grill Paneer Tikka

Pre-heat your indoor grill to medium-high. Thread the marinated paneer and vegetables onto skewers, alternating as you go. Grill each side until browned, about 3 to 4 minutes per side, brushing lightly with olive oil as they cook. Once the edges are charred, sprinkle with chaat masala and serve warm. 

How to Make Paneer Tikka on the Stovetop

No grill, no problem, You can cook paneer tikka in a nonstick pan on the stove. Lightly oil the pan and cook the paneer and vegetables separately, browning them on medium-high heat. Toss together, sprinkle with chaat masala and serve. 

What to Serve with Paneer Tikka

Paneer tikka is best served hot, straight, off the grill, with something cool and tangy for dipping. My cilantro mint chutney is the classic pairing, and a bowl of cucumber raita rounds out nicely. Add lemon wedges for a squeeze of brightness.

To turn it into a full spread, serve it alongside other Indian favorites like vegetable biryani or a plate of mini vegetable samosas. It's a natural fit for a Diwali or party appetizer table.