Best for: A substantial vegetarian grill centerpiece.
Paneer, sweet peppers, and onion take on browned edges under a spiced yogurt coating. This home-grill version of paneer tikka is satisfying enough to sit at the center of the meal.
Grill: Two zones; 425°F. Equipment: Bowl, 8 metal skewers, grill, wide spatula.
Ingredients
Marinate: 30 minutes. Total: 1 hour 2 minutes.
- 1 lb firm paneer, cut into 1 1/4-inch cubes
- 2 bell peppers, cut into 1 1/4-inch pieces
- 1 medium red onion, cut into 1 1/4-inch pieces
- 1/2 cup plain whole-milk Greek yogurt
- 2 tablespoons neutral oil
- 1 tablespoon lemon juice
- 2 teaspoons grated ginger
- 2 teaspoons finely grated garlic
- 1 teaspoon Kashmiri chile powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garam masala
- 3/4 teaspoon fine table salt
- 1 lemon, cut into wedges
Directions
Pat paneer dry and cut vegetables into pieces similar in width to the cheese.
Mix yogurt, oil, lemon juice, ginger, garlic, spices, and salt. Gently coat paneer and vegetables and refrigerate for 30 minutes.
During the final 15 minutes, preheat a two-zone grill to 425°F and clean and oil the grate.
Thread paneer, pepper, and onion onto 8 skewers, supporting the cheese so it does not split.
Grill for about 10–12 minutes, turning carefully every few minutes, until paneer is hot and lightly browned and vegetables are crisp-tender. Move to indirect heat if needed.
Slide onto a platter with a wide spatula and serve with lemon wedges.
Grilling tip: Choose firm paneer and turn only after the first side releases readily from the grate.
