Paneer and Vegetable Skewers

Recipe courtesy of Anjum Anand
TOTAL TIME: 1 hr 30 min
Prep: 35 min
Inactive Prep: 40 min
Cook: 15 min
YIELD: 6 skewers


  • Marinade
  • 4 1/2 ounces Greek-style yogurt
  • Small knob fresh ginger, peeled, and roughly chopped
  • 2 to 3 cloves garlic, peeled, and finely chopped
  • 6 green cardamom pods, pods removed and seeds ground
  • 1 tablespoon gram flour ( chickpea flour)
  • 1 teaspoon garam masala
  • 1 teaspoon cumin powder
  • 1/2 teaspoon chile powder
  • Kosher salt
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons vegetable oil
    • Skewers
    • 10 1/2 ounces paneer, cut into 1-inch cubes
    • 1 large onion, cut into 1-inch cubes
    • 1 green and 1 red capsicum pepper, cored, and cut into 1-inch cubes
    • Oil, for greasing
    • 6 wooden skewers, soaked in water for an hour
    • 2 tablespoons butter, melted, for drizzling
    • Chaat masala*, to sprinkle
    • *Can be found at specialty Asian markets
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    For the marinade: Mix together the yogurt, ginger, garlic, cardamom, flour, garam masala, cumin, chile powder, salt, to taste, lemon juice, and oil in a bowl.

    For the skewers: Add the paneer, onion, and peppers to the marinade. Cover the bowl with plastic wrap and allow the paneer and vegetables to marinate for 30 to 40 minutes, or longer in the refrigerator.

    Preheat the oven to 400 degrees F and oil a baking sheet.

    Thread the vegetables and paneer alternately onto the skewers and place on the baking sheet. Bake the skewers in the oven for 7 minutes, drizzle over the melted butter, turn and cook for another 5 to 7 minutes, or until charred at the edges.

    Sprinkle the skewers with chaat masala, and serve. The paneer skewers are also great served with green chutney.


    Paneer is the main vegetarian protein eaten in India and it is a perfect foil for Indian flavors.

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