Paneer Tikka Kebabs (Grill, Air Fryer, Oven or BBQ)

Paneer tikka kebabs, spiced cubes of Indian "cottage cheese" marinated in a tandoori spiced yoghurt and quickly cooked until charred.

These delicious munches can be cooked under a grill or broiler, in a hot oven, in an air fryer or even on a BBQ, and I have instructions for all four!

Tandoori Paneer Tikka Chunks

It is no secret that I have a thing for Indian-inspired flavours and tikka is one of my favourites.

Tikka are essentially bite-sized chinks of food marinated in a Tandoori marinade with a yoghurt base.

These paneer tikka kebabs join lamb tikka kebabs, chicken tikka and a wonderful salmon tikka. And if you love tikka, then be sure to check out my Amritsari fish fry recipe, which is very much in the vein of "same but different"!

They are super simple to cook and can be rustled up in under half an hour, although you can marinate for up to four hours if you want to get stuff ready in advance.

They cook in right around 7-8 minutes. You can slide them under the grill or broiler, pop them in the oven or air fryer and even drop them on the barbecue.

I like to serve them as a light main, but they make a great starter.

Of course, they also sit at the heart of paneer tikka masala curry and surprisingly at the heart of this paneer salad.

Frequently Asked Questions

What is the best way to cook these kebabs?

My personal favourite way to cook them is on the barbecue. However, since returning to the UK BBQ weather is far less frequent.

As a result, these are most often cooked under a fiercely hot grill (broiler) in our house.

What are the timings and temperatures for alternative cooking methods?

BBQ Method:

Place over direct heat and turn every minute or two, making sure that the skewers do not burn.

Air Fryer Method:

Preheat an air fryer to 200°C or 400°F, spray the basket with release spray and add the kebabs. Cook for 8-10 minutes.

Oven Method:

Cooking these paneer tikka kebabs in the oven works best if you have a fan-assisted oven. Preheat the oven as hot as it will go and place the kebabs on a wire rack.

Cook for 12-15 minutes or until nicely coloured.

Is a long marinade essential?

No, not at all. It is an option that allows you to get your dish ready early.

Unlike a meat or fish option, the flavours do not really "impregnate" paneer to the same extent, so at a push, you could go straight from coating the cheese to cooking it with no real issues.

Can I add vegetables?

Yes, although my favourite way of cooking these paneer kebabs is under the grill, which means the vegetables don't get much of a chance to cook.

As a result, you need to choose quick-cooking vegetables that are ok to heat if they still have a little bite. Cherry tomatoes, bell peppers and sweet red onion are all nice options.

Serving Suggestions

Paneer tikka kebabs are simply glorious served with a salad, some form of dressing and a tandoori style naan bread.

I personally like to serve it with kachumber salad and cucumber and mint raita because the flavours are a perfect match.

Although my mung bean salad gives that combination a run for its money too!

You can also use roti or chapati and wrap it all together to make some fab paneer wraps.

But they are also superb served with something like dal makhani or rajma masala.

Or you could go full-on starter plate and add onion bhaji and samosas.

Equipment Used

I only name-check brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Grill/broiler.
• Mixing bowl.
• Spoon for peeling ginger.
• Grater.
• Mixing bowl.
• Kitchen knife.
• Chopping board.
• Skewers, I prefer bamboo skewers.
• A combination of weighing scales and or measuring cups and spoons.
• Kitchen tongs.