Paneer Tikka Skewers Recipe – Yogurt, Smoked Paprika & Air Fryer Method

Last Updated on 2 months by Neha Deshmukh

Paneer Tikka Skewers Recipe – Yogurt, Smoked Paprika & Air Fryer Method

Hey everyone! If you’re anything like me, you love a good paneer tikka. But sometimes, the thought of firing up the grill feels like a bit much, right? Well, I’ve got you covered! This recipe for Paneer Tikka Skewers is incredibly flavorful, surprisingly easy, and works beautifully in the air fryer (or oven, or on the grill!). I first made these when my sister was visiting, and she’s been requesting them ever since – seriously, they’re that good.

Why You’ll Love This Recipe

These paneer tikka skewers are a total winner for a few reasons. They’re packed with flavor thanks to a vibrant yogurt marinade. Plus, they’re super versatile – cook them however you like! The air fryer method is quick and easy, but grilling or baking work wonderfully too. And honestly, who doesn’t love food on a stick? It just makes everything more fun!

Ingredients

Here’s what you’ll need to make these delicious skewers:

• ¾ cup plain yogurt (full fat)
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon ground turmeric
• 1 teaspoons kosher salt
• 1 tablespoon Kashmiri red chili powder
• 1 teaspoon garam masala
• 1 teaspoon chat masala (optional)
• 1 tablespoon kasoori methi (dried fenugreek leaves)
• 1 lemon, juiced
• 1 teaspoon smoked paprika (optional)
• 1 pound paneer (cut into 1-inch cubes)
• 1 medium green pepper (cut into 1-inch cubes)
• 1 medium red pepper (cut into 1-inch cubes)
• 1 medium red onion (cut into 1-inch cubes)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine:

• Yogurt: Don’t skimp on the full-fat yogurt! It keeps the paneer incredibly tender and helps the marinade cling.
• Kashmiri Red Chili Powder: This is key for that beautiful, vibrant red color without adding a ton of heat. You can find it at most Indian grocery stores or online.
• Kasoori Methi: This dried fenugreek leaf adds such an authentic, earthy flavor. It’s a must-have in your Indian spice cabinet!
• Smoked Paprika (Optional): I love adding a touch of smoked paprika for a subtle smoky flavor that complements the grilled or air-fried paneer. It’s not traditional, but it’s so good.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a bowl, whisk together the yogurt, ginger paste, garlic paste, turmeric, salt, red chili powder, garam masala, chat masala (if using), kasoori methi, lemon juice, and smoked paprika (if using).
2. Add the paneer cubes, green pepper, red pepper, and red onion to the marinade. Gently toss everything to coat well.
3. Now, cover the bowl and let it marinate for at least 30 minutes. Longer is even better – I sometimes marinate it for a couple of hours, or even overnight in the fridge!
4. Thread the marinated paneer and vegetables onto skewers.
5. Air Fryer Method: Preheat your air fryer to 400°F (200°C). Place the skewers in the air fryer basket and cook at 360°F (180°C) for about 8 minutes, flipping halfway through.
6. Grill Method: Preheat your grill to medium heat and brush the grates with oil. Place the skewers on the grill and cook for 10-12 minutes, turning halfway through, until lightly charred.
7. Oven Method: Preheat your oven to 400°F (200°C). Place the skewers on a baking rack and bake for 10 minutes. Then, broil for 2 minutes for a nice char – watch them closely so they don’t burn!

Expert Tips

• Don’t overcrowd the skewers! Leave a little space between the paneer and veggies for even cooking.
• If you’re using wooden skewers, soak them in water for at least 30 minutes before threading to prevent them from burning.
• For extra flavor, brush the skewers with a little melted butter or ghee during the last few minutes of cooking.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Paneer Tikka: Swap the paneer for firm or extra-firm tofu, pressed to remove excess water. Marinate for even longer to let the tofu absorb all those delicious flavors. My friend, Priya, swears by this swap!
• Gluten-Free Adaptations: Good news – this recipe is naturally gluten-free! Just double-check that your garam masala and chat masala are certified gluten-free if you have a severe allergy.
• Spice Level Adjustments: Want it milder? Reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper or some finely chopped green chilies to the marinade.
• Festival Adaptations: These skewers are perfect for celebrations like Diwali or Holi. They’re always a hit at parties!

Serving Suggestions

Serve these Paneer Tikka Skewers hot off the grill (or air fryer!) with a side of refreshing cilantro chutney and lemon wedges. They’re also fantastic with a simple salad or some fluffy naan bread.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer, oven, or microwave. They’re best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

• What type of paneer works best for tikka skewers? I recommend using firm or extra-firm paneer. It holds its shape better during cooking.
• Can I marinate the paneer overnight? Absolutely! Marinating overnight will result in even more flavorful and tender paneer.
• What is kasoori methi and where can I find it? Kasoori methi is dried fenugreek leaves. You can find it at most Indian grocery stores or online.
• Can I cook these on a charcoal grill? Yes, definitely! The smoky flavor from a charcoal grill will take these skewers to the next level.
• How can I prevent the paneer from drying out during cooking? Marinating is key! Also, don’t overcook the paneer. It’s done when it’s lightly golden and slightly charred.