Paneer Tikka Recipe for BBQ and Oven

Vegetarian Doesn't Mean Second Best

At every barbecue, there's a moment. The meat-eaters are sorted — burgers sizzling, sausages turning, steaks resting — and then someone remembers the vegetarian. "Oh, we've got some halloumi somewhere," they say, rummaging through a carrier bag. Or worse: a single, forlorn portobello mushroom appears. As if a mushroom is a substitute for an actual meal.

Paneer tikka is the answer to this nonsense. Properly marinated, threaded onto skewers with peppers and onion, and charred over hot coals (or under a screaming oven grill), it's not a concession to vegetarians — it's the best thing at the barbecue. Bold claim? Try it and argue.

Understanding Paneer

Paneer is an unaged, acid-set fresh cheese used across North Indian and Pakistani cooking. It's firm enough to cube and skewer without crumbling, mild enough to absorb strong marinades, and — crucially — it doesn't melt. You can throw it directly onto a barbecue grate and it'll char and soften without dissolving into the coals. That makes it the perfect vegetarian grilling cheese.

Buy the best paneer you can find. Supermarket paneer in the UK varies wildly — some is beautifully fresh and springy, others are dry and rubbery. Asian groceries typically stock better quality, and many sell homemade paneer that's in a different league entirely. If you're feeling ambitious, paneer is very easy to make at home from whole milk and lemon juice. But that's another article.

The Marinade

The marinade is where all the flavour lives. Paneer itself is bland — that's the point. It's a canvas for whatever you paint on it.

Ingredients

• 400g paneer, cut into 3cm cubes
• 150ml thick natural yoghurt (not low-fat — you need the thickness)
• 2 tablespoons mustard oil (or vegetable oil, but mustard oil is better)
• 2 teaspoons Kashmiri chilli powder
• 1 teaspoon ground cumin
• 1 teaspoon ajwain (carom) seeds, crushed
• 1 teaspoon chaat masala
• ½ teaspoon ground turmeric
• 3 cloves garlic, finely grated
• 2cm fresh ginger, finely grated
• 1 tablespoon lemon juice
• Salt to taste

For the Skewers

• 2 bell peppers (red and green), cut into 3cm squares
• 1 large red onion, cut into 3cm squares and separated into layers
• Cherry tomatoes (optional)
• Metal skewers or bamboo skewers soaked in water for 30 minutes

Marinating

Combine all the marinade ingredients in a large bowl and mix thoroughly. The yoghurt should be thick enough to coat the paneer heavily — if it's too runny, strain it through a muslin cloth for an hour first. Add the paneer cubes and turn gently (paneer breaks if you're rough), ensuring every piece is well coated. Cover and refrigerate for a minimum of two hours. Overnight is ideal.

A word on ajwain: these tiny seeds, related to thyme, have a sharp, herbal flavour that's absolutely traditional in tikka marinades and completely irreplaceable. You'll find them in any Asian grocery for under a pound. Don't skip them.

Method: BBQ

If you're cooking on a barbecue, this is the superior method. Get your coals white-hot and wait for the flames to die down — you want intense, direct radiant heat, not open flame. Thread the marinated paneer onto skewers, alternating with pepper squares and onion pieces. Leave a little space between each piece so the heat can reach all sides.

Place the skewers directly on the grill grate. Cook for three to four minutes per side, turning a quarter turn each time, for a total of twelve to sixteen minutes. You're looking for deep char marks — almost black at the edges — whilst the interior stays soft and yielding. The contrast between the crunchy, caramelised outside and the creamy inside is what makes paneer tikka special.

Method: Oven Grill

No barbecue? No problem. Preheat your oven grill (broiler) to its maximum setting. Arrange the skewers on a wire rack set over a baking tray lined with foil. Position the rack about 10cm from the grill element. Cook for five to six minutes per side, watching carefully — the line between "beautifully charred" and "acrid and black" is narrow under a grill. Rotate the skewers for even cooking.

For extra smoky flavour without a barbecue, try the dhungar technique: place a small piece of charcoal (the natural kind, not briquettes) directly on the gas hob until it's glowing red. Put it in a tiny metal bowl, set the bowl among the cooked tikka, drizzle a teaspoon of ghee onto the coal, and immediately cover with a lid. The ghee-smoke infuses the paneer with an authentic tandoori smokiness in about two minutes. It's a brilliant cheat.

Serving

Slide the tikka off the skewers onto a warm plate. Squeeze over fresh lemon juice, scatter with thinly sliced red onion rings, and dust with chaat masala. Serve with mint-coriander chutney (blend fresh mint, coriander, green chilli, lemon juice, and a pinch of sugar) and warm naan or roomali roti.

Paneer tikka also works brilliantly as a wrap filling — stuff it into a warm naan with salad, chutney, and a drizzle of yoghurt for a supremely satisfying lunch.

For more vegetarian grilling inspiration, browse our collection of vegetarian curry recipes for every season. And if you want to explore tandoori cooking beyond tikka, our tandoori chicken wings recipe uses the same marinade principles with poultry — useful when you're catering for both camps at the same barbecue.

Next time someone asks "what about the vegetarians?" at a barbecue, hand them a skewer of properly made paneer tikka and watch their face. That's the face of someone realising they've been underestimating paneer their entire life.