Paneer Tikka Skewers

Ingredients

• about 450 g Paneer
• 1 cup Red Bell Pepper
• 1 cup Yellow Bell Pepper
• 1 cup Onion
• 1/2 cup Plain Yogurt
• 1 tablespoon Ginger-Garlic Paste
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 1/2 teaspoon Garam Masala
• 1/4 teaspoon Red Chili Powder
• 1 tablespoon Lemon Juice
• 1/2 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, whisk together the 1/2 cup Plain Yogurt, 1 tablespoon Ginger-Garlic Paste, 1/2 teaspoon Turmeric Powder, 1 teaspoon Cumin Powder, 1 teaspoon Coriander Powder, 1/2 teaspoon Garam Masala, 1/4 teaspoon Red Chili Powder, 1 tablespoon Lemon Juice, and 1/2 teaspoon Salt until well combined.
2. 2Add the about 450 g Paneer, cut into 2.54 cm cubes, 1 cup Red Bell Pepper, cut into 2.54 cm pieces, 1 cup Yellow Bell Pepper, cut into 2.54 cm pieces, and 1 cup Onion, cut into 2.54 cm pieces, to the bowl with the marinade. Toss gently with your hands or a spoon until all the paneer and vegetables are evenly coated.
3. 3Cover the bowl tightly with plastic wrap and place it in the refrigerator to marinate for at least 30 minutes, or up to 4 hours. This allows the flavors to soak into the paneer and vegetables.
4. 4Preheat your grill to medium heat, which is approximately 176.7-204.4°C (175-200°C).
5. 5Carefully thread the marinated paneer cubes and vegetable pieces onto skewers, alternating between paneer and the different colored bell peppers and onions. Ensure the pieces are snug but not overly crowded.
6. 6Place the skewers on the preheated grill. Grill for 8 to 10 minutes, turning the skewers every 2-3 minutes, until the paneer is lightly browned and has grill marks, and the vegetables are tender and slightly charred. The paneer should feel firm to the touch.

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