Ingredients
Method
- In a large bowl, whisk the yogurt until smooth.
- Add ginger-garlic paste, lemon juice, mustard oil, and all the dry spices (turmeric, red chili powder, garam masala, cumin powder, coriander powder, chaat masala, kasoori methi, and salt). Mix well.
- Stir in the chopped cilantro, mint, and green chili (if using).
- Add the paneer cubes to the marinade and gently coat each piece evenly.
- Cover the bowl and refrigerate for at least 2 hours, or preferably overnight for best results.
BBQ The Paneer
- When ready to grill, thread the marinated paneer onto skewers, leaving space between each piece.
- Preheat your barbecue to medium-high heat.
- Grill the paneer skewers for about 2-3 minutes on each side, or until they have nice grill marks and are heated through.
- Baste with any remaining marinade while grilling for extra flavor.
- Serve hot with mint chutney, in a pita or naan bread with salad and lemon wedges.
Notes
Tips:
- If using wooden skewers, soak them in water for 30 minutes before use to prevent burning.
- Don't overcook the paneer as it can become rubbery. It just needs to be heated through and lightly charred.
- You can add bell peppers and onions to the skewers for added flavor and color.