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Indian cuisine is famous for its rich and diverse flavors, and one dish that stands out from the rest is paneer tikka kebabs. These tasty and spicy kebabs are a popular appetizer or snack in Indian cuisine.
The paneer, which is a type of Indian cheese, is marinated in a blend of spices and then grilled to perfection. This dish is perfect for any occasion, from a family dinner to a festive celebration. The aroma of the spices and the sizzling sound of the kebabs will make your mouth water. In this post, we will explore the origins of paneer tikka kebabs and how to make them at home. Whether you are a fan of Indian cuisine or just looking for a new dish to try, paneer tikka kebabs are a must-try!
What are Paneer Tikka Kebabs?
Paneer Tikka Kebabs are a popular Indian dish that originated in the northern part of the country. The dish is typically made using paneer, which is a type of Indian cheese that has a similar texture to tofu. The paneer is cut into cubes and marinated in a mixture of yogurt and spices, including cumin, coriander, turmeric, and garam masala, among others.
Once the paneer has been marinated, it is skewered onto bamboo sticks along with other ingredients such as onions, peppers, and tomatoes. The kebabs are then traditionally cooked in a tandoor, which is a clay oven commonly used in Indian cooking. However, they can also be grilled or roasted in a regular oven.
Paneer Tikka Kebabs are not only delicious but also a great source of protein for vegetarians. They can be enjoyed as an appetizer, a main course, or even as a snack. In India, they are often served with mint chutney or tamarind chutney on the side. Whether you’re a fan of Indian cuisine or just looking to try something new, Paneer Tikka Kebabs are a must-try dish that will leave your taste buds begging for more.
The history of Paneer Tikka Kebabs
Paneer Tikka Kebabs have a rich and fascinating history that dates back to the Mughal era in India. The Mughals were great patrons of art, culture, and cuisine, and their legacy still lives on in the Indian subcontinent. It is believed that the famous Mughal emperor, Babur, introduced kebabs to India in the early 16th century. However, it was during the reign of his grandson, Akbar, that kebabs evolved as a culinary art form. The royal chefs experimented with various ingredients and cooking techniques to create new and exotic dishes, and this were one of their masterpieces.
Paneer, a fresh cheese made from curdling milk with lemon juice or vinegar, was a common ingredient in Mughlai cuisine. The chefs marinated the paneer cubes in a mixture of yogurt, spices, and herbs, and then grilled them over hot charcoal. The result was a succulent and flavorful kebab that had a smoky aroma and a soft, creamy texture. They soon became a favorite among the royalty and the common people alike, and their popularity spread to other parts of India and beyond.
Today, Paneer Tikka Kebabs are a staple in Indian cuisine and are enjoyed by people all over the world. They are often served as an appetizer or a main course, and are best enjoyed with some mint chutney and naan bread. Whether you are a vegetarian or a meat-eater, they are a delight that you simply can’t resist.
Tips and tricks for perfect Paneer Tikka Kebabs
Paneer Tikka Kebabs are a delicious Indian dish that is popular all around the world. Here are some tips and tricks to achieve the perfect Paneer Tikka Kebabs:
Marinate the Paneer: It’s important to marinate the paneer cubes with spices and yogurt for at least 30 minutes to ensure that the flavors are absorbed and the paneer is tender.
Use the right spices: They are traditionally made with a blend of spices such as cumin, coriander, turmeric, and garam masala. Make sure you use fresh and high-quality spices to get the best flavors.
Don’t overcook the paneer: Paneer is a delicate cheese that can become tough and rubbery when overcooked. Cook the kebabs until the paneer is slightly charred on the outside and still soft on the inside.
Add vegetables: It can be made with vegetables such as bell peppers, onions, and tomatoes. These add flavor and texture to the kebabs and make them more nutritious.
Grill or bake: They can be grilled on a barbecue or baked in the oven. Both methods work well, but grilling gives the kebabs a smoky flavor that is hard to replicate in the oven.
By following these tips and tricks, you can make the perfect Paneer Tikka Kebabs that are sure to impress your family and friends.
Delicious Keto Paneer Tikka Kebabs
- Cuisinart CCG-190RB Portable Charcoal Grill, 14-Inch, Red
- Norpro 1934 Stainless Steel 14-Inch Skewers, Set of 6, Silver
- 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 tsp Coriander
- 2 tsp Garam Masala
- 1 tsp Cumin
- ½ tsp Turmeric
- 2 tsp Minced Garlic
- 1 tsp Ginger Paste
- 2 tbsp Olive Oil
- ½ cup Plain Greek Yogurt
- 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.