Prep 15 min | Marinate at least 1 hr | Grill 10–12 min | Serves 4
Smoky, lightly charred at the edges and full of flavour, paneer tikka is a vegetarian favourite. Jagota's Spice Co. Grill Masala brings smoky spice character to a yoghurt marinade for cooking on your barbecue or under the oven grill.
Why Jagota's Spice Co. Grill Masala? The Smoky Blend combines smoked paprika, earthy cumin and coriander, and fragrant herbs to bring depth to the marinade. Turn the skewers regularly and watch closely to avoid scorching the spices.
Recipe note: Grill Masala is a blend without onion and garlic. This recipe includes added onion.
Ingredients
- 500g paneer, cut into 3cm cubes
- 1 each red, green and yellow capsicum, cut into chunks
- 1 large red onion, cut into chunks
- 1 cup thick yoghurt
- 2 tbsp Jagota's Spice Co. Grill Masala
- 2 tbsp olive oil or melted butter
- 1 tbsp lemon juice
- 1 tsp salt, or to taste
- Optional: a little extra melted butter for brushing
- To serve: mint chutney and lemon wedges
Method
In a large bowl, mix the yoghurt, Jagota's Spice Co. Grill Masala, olive oil or melted butter, lemon juice and salt until combined.
Add the paneer, capsicum and onion. Toss gently to coat. Cover and refrigerate for at least 1 hour, or overnight.
Thread the marinated paneer, capsicum and onion alternately onto skewers. Use skewers suitable for your barbecue or oven grill and follow the manufacturer's instructions.
Cook on a hot barbecue or under an oven grill for approximately 10–12 minutes, turning regularly, until the paneer is hot throughout and the vegetables are tender with lightly charred edges. Watch closely and adjust the heat or cooking time as needed.
For an optional buttery finish, brush with a little extra melted butter during the final 2 minutes of cooking.
Serve immediately with mint chutney and lemon wedges.