Ingredients:
- 1 lb (450g) Paneer, cut into 1-inch cubes
- 1 cup (240ml) Plain Yogurt, Greek or full-fat recommended
- 2 tablespoons (30ml) Lemon Juice, fresh
- 2 tablespoons (30ml) Ginger-Garlic Paste (equal parts grated ginger and garlic)
- 1 tablespoon (15ml) Garam Masala
- 1 teaspoon (5ml) Ground Cumin
- 1 teaspoon (5ml) Ground Coriander
- ½ teaspoon (2.5ml) Turmeric Powder
- ½ teaspoon (2.5ml) Chili Powder, or to taste
- ½ teaspoon (2.5ml) Salt, or to taste
- 2 tablespoons (30ml) Vegetable Oil or melted Ghee
- 1 cup (packed) Fresh Mint Leaves
- 1 cup (packed) Fresh Cilantro Leaves
- 1-2 Green Chilies, stemmed and seeded, to taste
- 1 tablespoon (15ml) Lemon Juice
- 1 teaspoon (5ml) Ginger, roughly chopped
- ½ teaspoon (2.5ml) Cumin Powder
- ¼ teaspoon (1.25ml) Salt, or to taste
- 2 tablespoons (30ml) Water, or as needed for consistency
- 1 Red Bell Pepper, cut into 1-inch pieces
- 1 Yellow Bell Pepper, cut into 1-inch pieces
- 1 Red Onion, cut into 1-inch wedges
Instructions:
- In a large bowl, whisk together the yogurt, lemon juice, ginger-garlic paste, garam masala, cumin, coriander, turmeric, chili powder, salt, and oil/ghee.
- Gently fold the paneer cubes into the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
- Combine all chutney ingredients in a food processor or blender and blend until smooth. Add water as needed to achieve the desired consistency. Adjust seasoning to taste.
- Preheat the grill to medium heat (about 350-400°F or 175-200°C). Lightly oil the grill grates to prevent sticking.
- Thread the marinated paneer cubes onto the soaked skewers, alternating with bell pepper pieces and red onion wedges if using.
- Place the skewers on the preheated grill and cook for 5-7 minutes per side, or until the paneer is lightly charred and heated through. Turn the skewers frequently to ensure even cooking.
- Remove the skewers from the grill and serve immediately with the Mint-Cilantro Chutney.