Succulent Paneer tikka kebabs (cottage-cheese kebabs)

Paneer tikka kebabs are one of the most famed vegetarian starters in India, as well as in the Indian restaurants abroad. They are basically marinated cottage cheese cubes, arranged on skewers and grilled on a traditional tandoor (clay ovens). As we do not usually have tandoors in our homes, they can be easily prepared in regular ovens or grills. I make them in my whiny, old oven all the time.

These kebabs can be made on any festive occasion or gatherings. They are moist, delicious and most importantly, extremely easy to make in a jiffy. The perfect mix of different vegetables and paneer makes this a healthy, delightful and colorful appertizer to serve.

Here’s the recipe, give it a go and enjoy!


250 gms paneer/cottage cheese (you can get it at any Indian store)

1 red bell pepper

1 green bell pepper

1 tomato

1 onion

For the marinade:
 200 gms hung curd/yogurt

1 tbsp ginger garlic paste

2 tsp kashmiri red chilli powder

½ tsp turmeric powder

1 tsp coriander powder

½ tsp garam masala powder

1 tsp chaat masala

½ tsp black pepper powder

Juice of half lemon

Some chopped coriander leaves

1 to 2 tbsp oil.

Salt as per taste.


-Chop the cottage-cheese in square shaped cubes.

-Chop the veggies too in cubes as seen in the image. Keep aside.

-In a large bowl, take the yogurt, ginger garlic paste, coriander leaves, lemon juice and all the dry spices including salt. Mix well.

-Add the oil but keep a little bit to baste the paneer pieces at a later stage.

-Add the veggies and paneer to the marinade.

-Chill for atleast 2-3 hours in the refrigerator.

-Next, skewer the veggies and paneer alternately on skewers.

-Preheat the oven for 10 minutes at 180 degree C.

-On the grill rack, arrange the paneer skewers. Brush some oil on the veggies and paneer.

-Grill for 10-15 minutes at 180 degree C. Keep checking and turn the kebabs after the first 7-8 mins. Brush with oil once again at that stage.

-Once ready, arrange the kebabs on a plate. Sprinkle some chaat masala on them.

-Serve the hot panner tikka kebabs with coriander-mint chutney, onion rings and lemon wedges.


-Overgrilling these kebabs can turn the paneer very hard. Also, cooking time may vary in different ovens. Please check your kebabs at regular intervals. They should be grilled but still soft to eat.

You can also make these kebabs on a regular grill or even in the frying-pan on a gas-stove!


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