Move over the classic paneer tikka and try this flavor-packed Paneer Shashlik recipe. Cottage cheese cubes and diced veggies are marinated in a mix of yogurt and Indian spices and grilled to perfection to create the perfect bite-sized appetizer.
This quick and easy recipe is perfect for grilling and summer BBQs, teamed up with some grilled tandoori corn and mango iced tea.
I recently whipped up a chickpea tikka masala, which was such a huge hit wit everyone, especially my vegetarian friends. The rustic, spicy flavors were a total crowd pleaser, and I thought of using those exact flavors to make a simple snack or appetizer- and what could be better than some paneer tikka?
Paneer Shashlik is essentially a mix of veggies and paneer cubes marinated in the classic Tikka masala, threaded into skewers- and in this case, toothpicks.
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What's So Great About the Recipe?
The recipe is super easy to make! All you need is a few simple Indian spices and ingredients, and under 20 minutes in the kitchen to make this delightful appetizer.
Plus, you can customize it to your liking too. I love sprinkling some of my homemade chaat masala on it before serving!
Recipe Ingredients
Paneer: Cut the paneer into chunks. If you're using homemade paneer make sure you squeeze out all the liquid and compress it as much as you can.
Veggies: I used a mix of onions, red bell peppers and tomatoes. Dice the veggies roughly the same size as the paneer chunks.
Ginger-garlic paste: For that classic Indian flavor. I use my homemade ginger garlic paste which lasts me weeks.
Yogurt: Classic unflavored, unsweetened yogurt. You can use Greek yogurt too.
Spices: Turmeric, red chili powder, garam masala and cumin powder. You can also make your own garam masala powder from scratch and use it for this and other Indian recipes.
Dried fenugreek leaves: For that rustic, smoky flavor.
Lime juice: To round out all the flavors and for that zesty, citrusy flavor.
Oil: For frying. Use mustard oil for a smoky aroma or some lemon infused olive oil for some extra tanginess.
See recipe card for quantities.
This chili powder features a bold blend of quality ingredients including chili pepper, oregano and garlic; this chili powder has a bright red, fiery appearance, consistent texture and classic chili pepper flavor.
Substitutions & Variations
- I love using a mix of different bell peppers (red, green and yellow), green beans, blanched cauliflower florets and even some carrots to make the Paneer Shashlik bites look more interesting.
- You can also add a pinch of Air Fryer dried mint to bring a layer of refreshing flavor to the marinade.
How to Make Paneer Shashlik
Step 1: In a bowl, combine yogurt, ginger-garlic paste, spices, crushed dry fenugreek leaves, lime juice and salt.
Step 2: Give it a mix to get a uniform marinade.
Step 3: Add the paneer cubes and the diced veggies to the marinade and toss well to ensure everything is coated.
Step 4: Skewer a paneer cube, followed by one each of the diced veggies in individual toothpicks. Pan fry these in the oil on medium heat until golden brown on all sides.
💭Top Tip
Make sure you keep the heat medium high while pan-frying the veggies, and keep turning the toothpicks on all sides.
How to Store Leftover Paneer Shashlik
Store the leftover Paneer Shashlik in an airtight container for up to 3 days in the refrigerator. You can then reheat it in the microwave or on a pan over medium heat.
You can also prep these a day ahead of time if you want to. Make the marinade and chop the veggies and paneer, pop them in different airtight containers and refrigerate until you're ready to make them.
I love using the leftovers as a stuffing for a simple paneer Shashlik roll. I use my fluffy Bullet Naan as the base, add the paneer and veggies as the filling and a nice spicy chutney drizzled over it.
Fill these reusable, freezer safe food storage containers with leftovers, batch cooking, or use for canning sauces, jam and fruit. Includes 6 x 1 quart ( 4 cup ) clear containers with 6 green lids
Tips & Tricks to Nail the Recipe
- Use a non-stick pan to make these Paneer Shashlik bites. I wouldn't recommend using a skillet or a stainless steel pan, as it can cause the paneer to stick.
- I used toothpicks to make individual bite-sized versions, but you can totally thread the paneer and veggies in large sized skewers too.
- Pat dry the paneer to remove excess moisture from the surface and ensure the marinade doesn't get runny.
- If you feel the marinade has become too thin, add a bit of gram flour (besan) to it to thicken it up.
- If you're using frozen paneer for this recipe, make sure you allow it to thaw completely before you use it.
How to Serve Paneer Shashlik
Team up the Paneer Shashlik with a dipping sauce or chutney like almond chutney, tandoori mayo sauce or the classic coriander mint chutney and enjoy it as a nice appetizer or a snack.
If you're making this for a party, you can serve it with some other Indian snacks like baked potato samosas, moong dal vadas and even some naan dippers.
You can also serve it alongside an Indian main like Gujarati white Kadhi, jeera rice, a side of Laccha Pyaaz or Kachumber and some mango Lassi.
Recipe FAQs
You absolutely can! Just remember that chicken takes fairly longer to cook than paneer. Keep the heat medium-low and cook the 'skewers' for some extra minutes to ensure the meat is completely cooked.
Yes, you can! Simply arrange the Paneer Shashlik in your Air Fryer basket lined with parchment paper and air fry for about 8 minutes, flipping them during the 4 minute mark to ensure they're crispy on all the sides.
Related Recipes
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If you tried this Paneer Shashlik or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Paneer Shashlik
Ingredients
- 200 g paneer
- 1 onion
- 1 bell pepper
- 1 tomato
- ½ teaspoon ginger paste
- ½ teaspoon garlic paste
- ⅛ teaspoon garam masala
- ¼ teaspoon cumin powder
- ½ cup yogurt
- ¼ teaspoon red chili powder
- ⅛ teaspoon turmeric
- 1 teaspoon lime juice
- ¼ teaspoon dried fenugreek leaves
- 1 tablespoon oil
Instructions
- In a bowl, combine yogurt, ginger-garlic paste, spices, crushed dry fenugreek leaves, lime juice and salt.
- Give it a mix to get a uniform marinade.
- Add the paneer cubes and the diced veggies to the marinade and toss well to ensure everything is coated.
- Skewer a paneer cube, followed by one each of the diced veggies in individual toothpicks. Pan fry these in the oil on medium heat until golden brown on all sides.
Notes
- Use a non-stick pan to make these Paneer Shashlik bites. I wouldn't recommend using a skillet or a stainless steel pan, as it can cause the paneer to stick.
- I used toothpicks to make individual bite-sized versions, but you can totally thread the paneer and veggies in large sized skewers too.
- Pat dry the paneer to remove excess moisture from the surface and ensure the marinade doesn't get runny.
- If you feel the marinade has become too thin, add a bit of gram flour (besan) to it to thicken it up.
- If you're using frozen paneer for this recipe, make sure you allow it to thaw completely before you use it.
