• Cut the paneer into 25mm (1") cubes.
• Finely chop the coriander.
• Peel the garlic and mash it into a paste; a pinch of the salt helps with this.
• Peel and grate the ginger, then mix it with all of the other ingredients for the tikka marinade.
  
• Add the paneer and gently toss to coat well.

  Cover and allow to sit in the fridge until you are ready to cook. Try and leave this for at least 1 hour if possible, but you can cook this immediately if you need to.
  
• Just before you are ready to cook, thread the paneer onto skewers. Do not be tempted to use skewers with a square profile; they will probably split the paneer!
  

Cooking Under the Grill (Broiler):

• Preheat the grill to its hottest setting.
• Place the kebabs under the grill and cook for 5-7 minutes, flipping over halfway through and serve immediately.

  If you are using an electric grill, you may not get the fierce heat of a gas grill, and as a result, giving the kebabs a quick blast with a blow torch can add some wonderful charring.
  

Cooking in an Air Fryer:

• Spray the basket of the air fryer with oil spray.
• Place the kebabs in the air fryer in a single layer and cook at 200°C or 400°F for 8-10 minutes, flipping over halfway through.

Cooking in the Oven:

• Preheat the oven to 220°C or 450°F, or if you have a fan-assisted oven, 220°C or 430°F.
• Place the kebabs on a wire rack and then onto a baking tray, cook in the oven for 12-15 minutes. Giving the kebabs a quick blast with a blow torch can add some wonderful charring.

Cooking on a BBQ:

• Get your BBQ nice and hot with a direct heat area and an indirect heat area.
• Oil the BBQ grid.
• Sear the kebabs over the direct heat for 1-2 minutes per side to get a nice colour.