After a long cold winter, as the weather warms up, the instinctive urge to go out is strong and in such a situation cooking outside cannot be far behind. Although I am not very good at it luckily my hubby loves to grill and loves to make his signature paneer bbq recipe.
The aroma of spices mixed with charcoal smoke is simply hard to resist. these Indian-style grilled vegetable skewers can even please picky eaters
Vegetarian barbeque or vegetarian grilling may seem very elaborate, but in the end, it is all worth it. This grilled paneer tikka with vegetables is a perfect recipe for outdoor summer parties or when you want to enjoy some good food with your family.
To make grilled paneer tikka you will need a few colorful bell peppers, onion slices, and paneer cut into chunks of about 1.5 to 2 inches in size. Single out the onion layers.
Making paneer tikka on the charcoal grill involves multiple steps. First, you need to make the marinade, then arrange the marinated paneer and vegetable on the skewers, prepare the grill, and finally grill the paneer.
To marinate paneer for bbq, take some yogurt in a bowl, add finely chopped ginger-garlic and serrano peppers (to taste), oil, and turmeric powder, and give it a gentle mix. Add a little crushed kasuri methi (dried fenugreek leaves) and Tandoori Masala powder to enhance the flavor.
Add salt to taste and a little bit of black pepper powder. Add the chunks of paneer, bell peppers, onions, and chopped cilantro, and mix gently until everything is well coated. Cover and let the veggies and paneer marinate for about 2-3 hours.
While paneer and bell peppers are marinating, soak the bamboo skewers, in water. After the marination is done, arrange the bell peppers, onions, and paneer on the skewers and you are all set to grill the paneer tikka masala.
A general tip while arranging the skewers is to start with the pepper and onion, followed by the paneer, and end it with pepper as well. This will prevent the paneer from flowing out while grilling.
Prep the charcoal grill
Place the charcoal in a pyramid shape on the bottom grill plate and light it up at its base. The best thing would be to put some cardboard and newspaper on the grill before putting in the charcoal. This will help in starting the fire. Charcoal lighter fluid can be used for additional help if needed for starting the fire.
In 10-15 minutes, the fire flames should die down and it is time to spread the red-hot charcoal over the grill using a glove and a tong. Set the top grill and you are all set to bbq.
Grill the paneer tikka skewers for about 10 minutes, turning the skewers in between so that all four sides are cooked evenly. Use a glove and tongs to turn the skewers as they would be too hot to handle with bare hands.
For paneer bbq, I have used an outdoor charcoal grill. It really gives a nice smoky flavor to the vegetables and paneer.
Prepping the charcoal grill can be a little involved but the good thing is that the steps are fairly simple and mentioned on the charcoal bag cover. We usually prefer to use wood charcoal free from kerosene.
There is no special preparation needed if you use a gas grill. Just follow the manufacturer's manual to turn it on. Once the gas burner is lit, put the cover down and let the grill plate heat to the desired temperature. In this case, it can roughly be around 350°F.
We also like to wrap it in tortillas and make paneer tikka wraps.
Marinated paneer can be stored in the fridge for up to 2 days. You can also freeze it for over a month. When you are ready to use it, simply put it in the fridge overnight or at room temperature for a few hours.
Any leftover grilled paneer can be stored in the fridge for 3-4 days. You can reheat it in the microwave or in the air fryer before serving.
How to grill paneer without sticking?
Put the skewers on the grill and put the lid on. Having a grill mat over the grill would help avoid paneer sticking to the grill and potential mishaps.
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- 1 lb Paneer (Indian cottage cheese)
- 3 count Bell Pepper cubed
- 1 count Onions cubed
- 1 cup Yogurt
- 1 inch Ginger (chopped)
- 1 clove Garlic (chopped)
- 1 tablespoon Chopped Cilantro
- Serrano pepper (optional)
- 1 tablespoon Oil
Preparing the marinade
- Add yogurt, oil, salt and spices together in a mixing bowl and mix well using a whisk.
- Adjust spiciness by adding chopped serrano peppers as per taste
- Add the cubed paneer, bell peppers and onions and mix well to ensure it gets well coated by the mixture.
- Cover the bowl and keep it aside for about 3 hours
Grilling Paneer Tikka
- Arrange the marinated paneer, bell peppers and onions on the skewers
- Grill the skewers on the charcoal grill or gas grill for about 10 minutes and turning in between.