Calories per Serving: ~150 kcal

Servings: 4

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Ingredients:

• For the Marinade:

• 200g low-fat paneer, cut into cubes

• 4 tablespoons low-fat yogurt

• 1 teaspoon ginger-garlic paste

• 1/2 teaspoon turmeric powder

• 1 teaspoon red chili powder

• 1 teaspoon garam masala

• 1/2 teaspoon cumin powder

• 1/2 teaspoon coriander powder

• 1 tablespoon lemon juice

• Salt to taste

For the Skewers:

• 1 medium onion, cut into squares

• 1 green bell pepper, cut into squares

• 1 red bell pepper, cut into squares

• Wooden or metal skewers

Instructions:

• Prepare the Marinade:

• Combine yoghurt, ginger-garlic paste, turmeric, red chilli powder, garam masala, cumin powder, coriander powder, lemon juice, and salt in a bowl.

• Mix well to form a smooth marinade.

• 
  

Marinate the Paneer and Vegetables:

• Add paneer cubes, onion squares, and bell peppers to the marinade.

• Gently mix to coat everything evenly.

• Cover and refrigerate for at least 30 minutes (or up to 2 hours for better flavour).

Assemble the Skewers:

Soak wooden skewers in water for 15 minutes if using.

Thread paneer and vegetables alternately onto the skewers.

Grill the Tikkas:

Preheat a grill pan or outdoor grill over medium heat. You can also use an oven preheated to 200°C (390°F).

Lightly brush or spray the grill with oil.

Place the skewers on the grill and cook on each side for 3-4 minutes until the paneer is lightly charred and vegetables are tender.

If using an oven, place skewers on a baking tray lined with foil and bake for 15 minutes, turning halfway.

Serve:

Remove from heat and serve hot with mint chutney and lemon wedges.