Learn how to make paneer tikka! It's really easy. My keto paneer tikka kebabs are easy and flavorful! Plus, they are baked in the oven, so you don’t even have to mess with the grill. This is one of my favorite keto paneer recipes because you will get the perfect combination of paneer cheese, red onion, zucchini, and bell peppers. This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
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 the paneer tikka kebabs in the oven gives me the option to work on other things at the same time.
I know it’s not always easy to get the kids interested in eating anything with vegetables. However, the seasoning in this marinade is so delicious that even my kids will munch on the veggies without complaint. This makes me super happy!
What Is Paneer?
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; it’s low carb and ideal for a keto lifestyle.
What Is Paneer Tikka?
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.
How To Make Paneer Tikka Kebabs
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! Take a look at these simple steps:
Step 1: Begin by combining seasonings and Greek yogurt in a mixing bowl.
Step 2: Place the veggies and paneer in a large bowl. Pour marinade on top and let sit for at least 30 minutes.
Step 3: Assemble the kebabs with vegetables and paneer on skewers.
Step 4: Bake for 10 minutes, turn and bake 10 more minutes.
That’s it! That is all you have to do to make these easy paneer tikka oven recipe. If you are serving these as a side dish they pair perfectly with easy beef kabobs.
Helpful Tips to Make Paneer Tikka
- You can also make these paneer tikka kebabs on the grill or in a tandoor if you want to. Most of the time, I just choose to bake it because we love the flavor and it’s so much easier.
- Never overcook the paneer kebabs. If you do, the result isn’t going to be very appetizing. The paneer will become almost like rubber, and the texture will just be way off.
- If you have extra time, you can always marinade the vegetable and paneer for longer if you want. The longer it sits, the more it’s going to soak up those seasonings.
Paneer Tikka Kebabs Variations
While I am head over heels in love with my recipe for these paneer kebabs, sometimes I like to add some extra vegetables to them. Here are some veggies you can add to low-carb keto paneer recipes:
- Brussels Sprouts
Do You Need To Soak Skewers?
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.
How To Store Leftover Kebabs
I recommend storing leftover paneer kebabs in the refrigerator in an airtight container. Keeping them airtight will prevent spoilage and them taking on other flavors in the fridge. 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 it’s hot. Once it’s the temperature you wish, then it’s ready to eat.
- 8 oz paneer cheese cut into cubes
- ½ small red onion cut into bite-sized pieces
- ½ red bell pepper cut into bite-sized pieces
- ½ green bell pepper cut into bite-sized pieces
- 2 small zucchini cut into 24 slices
- 2 teaspoon coriander
- 2 teaspoon garam masala
- 1 teaspoon cumin
- ½ teaspoon turmeric
- 2 teaspoon minced garlic
- 1 teaspoon ginger paste
- 2 tablespoon olive oil
- ½ cup plain Greek yogurt
- wooden skewers
- 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, let sit for a few minutes, and then serve.