Tikka Skewers
Paneer tikka, North India's vegetarian tandoori classic. Why the cheese won't melt and how yogurt builds that signature charred crust.
45 min
Easy
India
3 servings
The story behind
Hailing from northern India and the Punjab, paneer tikka is the vegetarian take on a tandoori classic: cubes of cheese marinated, threaded onto skewers and grilled over high heat until the edges char. Paneer is a fresh, firm, unsalted cheese that holds its shape and won't melt under heat, which makes it perfect for the grill or the tandoor, the cylindrical clay oven that reaches blistering temperatures. The secret lies in the yogurt marinade. The yogurt does two technical jobs: its gentle acidity and enzymes penetrate the cheese's surface to carry flavor in, while its thick texture clings to the cubes and, once grilled, forms a lightly charred crust that seals in moisture. Spices like garam masala, ginger, garlic and chili ride on top of that creamy base. It's usually skewered with peppers and onion and served with mint chutney. Equally at home at a celebration and a street stall, its aroma of toasted spice and golden cheese announces the first bite.
Instructions
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1Whisk the yogurt, spices, lemon juice, and ginger-garlic paste until you have a smooth, thick marinade.
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2Gently toss the paneer cubes in the sauce and let them marinate—the longer, the better!
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3Thread the paneer onto skewers, being careful not to break the cubes.
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4Grill on high heat, turning frequently until the edges are beautifully charred and the cheese is hot through.
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5Garnish with fresh mint and serve immediately while the cheese is still soft and smoky.
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