This is a BBQ grilled paneer tikka recipe made over hot charcoal for an authentic smoky flavor. It comes together in under 30 minutes, including marination and cooking time. You will also find below how to marinate paneer quickly in a simple way.
If you are looking for an easy paneer recipe with bold BBQ taste, this one is perfect for you. The smoky aroma from charcoal makes a big difference and gives that real street-style flavor at home.
I have already made paneer tikka on a gas stove, in an air fryer, and even in a frying pan, but this charcoal BBQ flavor is truly unbeatable. Once you try this method, you will notice the difference in every bite.
About BBQ Grilled Paneer Tikka
Let me first introduce paneer for those who are not familiar with it. Paneer looks similar to tofu, but it is completely different. It is a fresh dairy product made from milk and has a soft, rich texture.
Paneer is one of the most popular and loved foods in India. It is very versatile and used in many recipes. You can make paneer BBQ, paneer in air fryer, paneer paratha, paneer fried rice, paneer mix veg, and many more dishes.
However, paneer tikka has a special place. It is very popular in restaurants, street food stalls, and as a starter at weddings or parties. In many wedding functions, paneer skewers are one of the first dishes served. It is loved by people of all ages.
For this simple grilled paneer recipe, I have used common Indian spices that are easy to find and full of flavor. These spices give a perfect balance and make the paneer taste really delicious.
With this marinated paneer tikka recipe, you can easily make it at home using just a few simple steps. I have explained everything clearly in the “How to Make BBQ Grilled Paneer Tikka” section and in the recipe card below.
Paneer Tikka Ingredients List
- Paneer: I use fresh dairy paneer and cut it into medium cubes so it stays soft and holds well on skewers.
- Bell pepper: You can use any color bell pepper you have. It adds a nice color and slight crunch. Cut it close to paneer size so it cooks evenly.
- Onion: I add onion pieces at both ends of the skewer. This helps hold everything together while grilling.
- Tomato: Tomato adds a light juicy texture and a rich flavor when grilled.
- Yoghurt: I use fresh, slightly tangy yoghurt to help coat the paneer and boost the overall flavor.
- Ginger garlic paste: I add fresh ginger garlic paste for strong flavor. You can also use powder if that is what you have.
- Vinegar: I use white vinegar for a slight tang. You can replace it with fresh lemon juice if you prefer a more natural taste.
- Paprika: Paprika adds color and mild heat. If you like it spicier, you can add a little red chili powder.
- Masala powders: I use turmeric, garam masala, cumin, black pepper, and coriander powder. You can adjust or skip any based on your taste.
- Kasuri methi (fenugreek leaves): Kasuri methi gives that classic Indian flavor and aroma, so try not to skip it.
- Butter: I use fresh butter for grilling. You can also use ghee or olive oil if you like.
- Salt: I use sea salt, but any regular salt works fine in this recipe.
How to Make BBQ Grilled Paneer Tikka Recipe
1. Cut the onion, tomato, and bell pepper into square pieces, keeping them close in size to the paneer cubes so they cook evenly on the skewers.
2. Take a mixing bowl and add paneer, chopped onion, tomato, and bell pepper. Add yoghurt, ginger garlic paste, vinegar, butter, all the spices, kasuri methi, and salt. Mix gently until everything is well coated. Cover and refrigerate for about 15 minutes.
3. You can cook this on charcoal for a smoky flavor or on a gas stove over low to medium heat. Charcoal gives a more authentic BBQ taste, but both methods work well.
4. Thread the paneer and vegetables onto skewers. Try to keep onion pieces at both ends to help hold everything together.
5. Place the skewers on heat and cook evenly, turning them from time to time so all sides get nicely grilled.
6. Brush butter while cooking to keep the paneer soft and flavorful.
7. Once cooked, remove from heat. Your BBQ grilled paneer tikka is ready to serve. Add sliced onions or your favorite chutney if you like.
Expert Tips To Make Perfect Paneer Tikka
- Use fresh and soft paneer for the best result, as hard paneer can turn chewy after grilling.
- Cut paneer and vegetables in similar sizes so they cook evenly on the skewers.
- Arrange the paneer and vegetables on the skewers in a sequence, such as onion, paneer, tomato, paneer, and then bell pepper, and repeat this pattern for even cooking.
- Do not over-marinate for too long, as paneer can become too soft and break while grilling.
- Always cook on medium heat to avoid burning the outside while keeping the inside soft.
- Turn the skewers gently from time to time so all sides get evenly grilled.
- Brush butter while cooking to keep the paneer juicy and add extra flavor.
- If using charcoal, let it heat properly before cooking to get that strong smoky BBQ flavor.
FAQs.
Do not overcook the paneer and always cook on medium heat. Brushing butter while grilling also helps keep it soft and juicy.
Yes, you can cook it on a gas stove, grill pan, or air fryer. The taste will still be good, but charcoal gives a stronger smoky flavor.
Store it in an airtight container in the fridge for up to 2 days.
Reheat on a pan over low heat or in an air fryer for a few minutes. Avoid overheating, as paneer can become hard.
Yoghurt helps in coating and flavor, but you can skip it if needed. Just make sure the spices coat the paneer well.
Yes, you can marinate the paneer and vegetables in advance and keep them in the fridge. Grill just before serving for best taste.
More BBQ Recipe
BBQ Mashed Eggplant With Tomato & Garlic
BBQ Grilled Paneer Tikka Recipe
Ingredients
- 250 g paneer cubes
- 1 small bell pepper
- 1 medium onion
- 1 medium tomato
- 1 tablespoon yoghurt
- 1 tablespoon ginger garlic paste
- ½ tablespoon vinegar
- ½ tablespoon paprika
- ¼ tablespoon turmeric powder
- ¼ tablespoon cumin powder
- ¼ tablespoon coriander powder
- ¼ tablespoon garam masala powder
- ¼ tablespoon black pepper powder
- ½ tablespoon kasuri methi (fenugreek leaves)
- 1 tablespoon butter
- salt to taste
Instructions
- Cut the onion, tomato, and bell pepper into square pieces, keeping them close in size to the paneer cubes so they cook evenly on the skewers.
- Take a mixing bowl and add paneer, chopped onion, tomato, and bell pepper. Add yoghurt, ginger garlic paste, vinegar, butter, all the spices, kasuri methi, and salt. Mix gently until everything is well coated. Cover and refrigerate for about 15 minutes.
- You can cook this on charcoal for a smoky flavor or on a gas stove over low to medium heat. Charcoal gives a more authentic BBQ taste, but both methods work well.
- Thread the paneer and vegetables onto skewers. Try to keep onion pieces at both ends to help hold everything together.
- Place the skewers on heat and cook evenly, turning them from time to time so all sides get nicely grilled.
- Brush butter while cooking to keep the paneer soft and flavorful.
- Once cooked, remove from heat. Your BBQ grilled paneer tikka is ready to serve. Add sliced onions or your favorite chutney if you like.
Notes
- Use fresh paneer for best texture and taste.
- Do not overcook, as paneer can turn hard.
- Charcoal gives the best smoky flavor, but gas stove also works.
- Cut vegetables in similar size for even cooking.
- Brush butter while grilling to keep it soft and juicy.
