Charred paneer, pepper and red onion skewers on an air-fryer rack — Paneer and pepper skewers straight off the grill – edges charred, brushed with marinade, finished with lemon and coriander.

Masala Paneer Skewers

Name: Masala Paneer Skewers
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Cuisine: Pakistani
Ingredients: 450g paneer, cut into cubes; 1 red pepper, cut into squares; 1 green pepper, cut into squares; 1 red onion, cut into chunks; 120g thick yoghurt; 2 tsp Authentic Lahori All Purpose Mix; 1 tbsp lemon juice; 1 tbsp oil; 1 tsp honey, optional

Paneer and peppers in a short spiced yoghurt marinade, grilled or air-fried until charred at the edges. Ready in half an hour.

Prep

25 mins

Cook

10 mins

Total

35 mins

Serves

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Kitchen roadmap

Before you cook

The details that make or break this dish, mapped to the exact step where they matter.

Avoid thisKeep the marinade short
Make sureLeave a little breathing room
Food safetySeparate clean marinade first

Ingredients

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Method

8 steps

Mix the yoghurt, AL Mix, lemon, oil and honey.
Gently fold in the paneer and vegetables.
Leave for 20–30 minutes.
Avoid a very long marinade because acidic ingredients can alter the paneer's texture.
Avoid this
Keep the marinade short
Twenty to thirty minutes is enough. A long acidic marinade can make the paneer surface chalky or soft.
Thread everything onto skewers.
Make sure
Leave a little breathing room
Thread paneer and vegetables snugly but not compressed together so hot air can colour their edges.
Grill under high heat for 10–12 minutes, turning frequently, or air-fry at 200°C for around 10 minutes.
Brush with any remaining marinade during cooking only if it has not touched uncooked ingredients.
Food safety
Separate clean marinade first
Brush during cooking only with marinade that never touched uncooked ingredients. Discard the rest.
Finish with lemon and chopped coriander.
Serve as a starter, a naan wrap or over a rice bowl.

If it does not come out right

The faults this dish actually has. Open one for the fix.

Why is my curry bitter?

Curry turns bitter for four reasons, in the order they usually happen: burnt garlic, over-toasted ground spices, too much fenugreek – seed or kasuri methi – and too much turmeric, or turmeric fried for too long.

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How much spice blend per person?

Allow 4 g of an all-purpose South Asian spice blend per person for a curry – about one level teaspoon – which is 16 g for a family of four, or roughly 2 g for every 100 g of raw meat or vegetables.

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Make it with the Authentic Lahori mix

One blend for karahi, curries, marinades, chips and everyday cooking.

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