Paneer Kabab Recipe
This Paneer Kabab Recipe is easy and flavorful! This is one of my favorite paneer recipes because you get the perfect combination of paneer cheese, red onion, zucchini, and bell peppers. It is a wonderful side dish, appetizer recipe, or vegetarian entree.
We often get a craving for kebabs at our house, but sometimes we don’t feel like messing with the grill. Especially if it’s been a long day and I am trying to multi-task by cleaning and cooking at the same time. Making this paneer kabab recipe in the oven gives me the option to work on other things at the same time.
The seasoning in this marinade is so delicious that even kids will munch on the veggies without complaint. This easy recipe can also be used to make chicken and veg kababs. Make some of your favorite Indian restaurant fare at home.
Looking for another easy Indian recipe? Try my Shrimp Curry Recipe, Grilled Paneer Salad, or Chicken Tikka Masala.
Ingredients
- Paneer cheese – Paneer is a cheese in Indian cuisine that is used in all kinds of dishes. The appeal of paneer cheese is that it doesn’t melt, so it can be grilled, broiled, baked, and cooked in sauce.
- Vegetables – I use a combination of red onion, red bell pepper, green bell pepper, and zucchini. Cut them all into bite-size pieces.
- Spices – I use a combination of coriander powder, garam masala powder, cumin powder, turmeric, minced garlic, and ginger paste. Garlic powder and ginger powder can be swapped in if needed.
- Olive oil – Adds richness to the marinade and helps the kababs not stick to the pan.
- Plain Greek yogurt – Yogurt adds a tangy flavor.
- Salt and black pepper – Add to taste when making the sauce.
See quantities in the recipe card.
How To Make This Paneer Kabab Recipe
You will be pleased to know that making this keto paneer tikka kebabs recipe is pretty easy and straightforward! No long steps to follow, and the result is an amazing dinner!
Step One: Begin by combining seasonings and Greek yogurt in a mixing bowl.
Step Two: Place the veggies and paneer in a large bowl. Pour marinade on top and let sit for at least 30 minutes.
Step Three: Assemble the kebabs by alternating the different types vegetables and paneer cubes on skewers. Place on a wire rack on a baking tray.
Step Four: Bake the paneer kabab skewers for 10 minutes, turn and bake 10 more minutes. The paneer pieces will be golden brown on the edges and the vegetables will soften.
Top Tip💡
If you have extra time, you can always marinade the vegetable and paneer for longer if you want. The longer it sits, the more flavor the marinated paneer and veggies will have.
Variations
- Grilled – You can also make these paneer tikka kebabs on the grill or in a tandoor clay oven (or even an air fryer). Most of the time, I just choose to bake it because we love the flavor and it’s so much easier.
- Marinade -You can change up the flavor of this paneer kebab recipe easily. Add lemon juice for more tang. Add mint chutney to the marinade if you have some. Mix in some chopped green chilies or red chilli powder for heat.
- Veggies – Other great vegetables to add are yellow squash and cherry tomatoes.
If you are serving paneer kabab as a side dish they pair perfectly with easy beef kabobs.
Storage
I recommend storing leftover paneer kebabs in the refrigerator in an airtight container. I recommend removing the food from the skewer because it’s just easier that way. The leftover kebabs will last around 3-4 days.
To warm them up, place them in the oven at 325 for 10-15 minutes until it’s hot or put them in the microwave. Whenever I heat up kabobs in the microwave, I always add a tablespoon of liquid. It can be water, broth, or juice. Place everything in a microwave-safe dish with the liquid and cover with a paper towel. Heat up for 30 seconds and check to see if the paneer kabab is hot. Once it’s the temperature you wish, then it’s ready to eat.
Common Questions
Paneer tikka is a delicious Indian traditional dish. Typically it’s grilled in a tandoor after being marinated in spices. It’s a very popular dish because it’s flavorful and relatively easy to make. I made this recipe to cook the paneer in the oven so I can make it any time of the year.
Yes, it is always best if you soak the skewers before cooking any kind of kebabs. This is especially true if you are grilling them. Otherwise, you will end up with burnt sticks, and then the food ends up burning too. It can be a disaster. In the oven, it’s not as vital, but I still recommend it. To soak them, all you need to do is put them in the sink with some cold water and let them sit for 20-30 minutes prior to use. When you are ready to prepare the kebabs, just give them a couple of quick pats with a paper towel and put the food on them. Because you need to let the vegetables and paneer soak in the marinade, you might as well soak the skewers at the same time.
If you are using metal skewers, there is no soaking needed. They are easily washable and won’t catch on fire.
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Paneer Kabab Recipe
Ingredients
- 8 oz paneer cheese cut into cubes
- 1/2 small red onion cut into bite-sized pieces
- 1/2 red bell pepper cut into bite-sized pieces
- 1/2 green bell pepper cut into bite-sized pieces
- 2 small zucchini cut into 24 slices
- 2 tsp coriander
- 2 tsp garam masala
- 1 tsp cumin
- 1/2 tsp turmeric
- 2 tsp minced garlic
- 1 tsp ginger paste
- 2 tbsp olive oil
- 1/2 cup plain Greek yogurt
- salt to taste
- wooden skewers
Instructions
- Place the coriander, garam masala, cumin, turmeric, minced garlic, ginger paste, olive oil, and Greek yogurt into a mixing bowl, and whisk to combine well.
- Pour the marinade mixture over the chopped vegetables and cheese cubes in a large bowl, and toss to coat well.
- Allow the mixture to marinate for at least 30 minutes in the fridge.
- Preheat the oven to 425 degrees.
- Assemble the kebabs with 3 slices of zucchini, an ounce of cheese and some onions and peppers on each skewer. You should be able to make 8 kebabs total with the ingredients.
- Bake the skewers on a rack for 10 minutes, turn the kebabs over, and cook for an additional 10 minutes.
- Remove the kebabs from the oven, salt to taste, and then serve.
Nutrition
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Originally Published July 15, 2019. Revised and Republished July 25, 2025.
Hi there!… Is there no salt added to these kebabs?
You should salt to taste before serving.
These kebabs were so tasty and such a fresh change from our usual. Really appreciate the healthy recipe!
I loved this recipe! I can’t wait to make it again!