Grill's On: Tandoori Paneer Kebabs

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Paneer is an Indian pressed cheese made from whole milk (easy to make at home by the way, see recipe in Arvinda’s Indian Home Cooking cookbook) that serves as a great source of protein. About 90g of paneer will yield about 18g of protein, which would be equivalent to a generous full dinner serving size. Neutral in flavour, paneer is a wonderful medium to pick up the flavours of intense spices without having another flavour compete. The result is the perfect food for appreciating bold and delicious spice flavours, where you’re able to taste them all on their own.

A popular way to eat paneer in the summer grilling months is on Tandoori Paneer Kebabs. Served on a bed of basmati rice with a simple summer salad or Kachumber, you have a delicious and effortless meal to enjoy on the patio. For best results, try this recipe on your grill!



1) In a medium bowl, mix together oil, ARVINDA’S TANDOORI MASALA and salt. Add cubed paneer and coat well. Sprinkle in lemon juice, stir and cover bowl and marinate in refrigerator for 2-3 hours.

2) Preheat oven to 400F. Line baking sheet with foil.

3) On soaked bamboo skewers, thread on vegetable (red onion, pepper, zucchini or mushroom) and marinated paneer cubed. Fill up skewer. Continue with remaining paneer and vegetables.

4) Lay skewers on baking sheet and bake in oven for 10-15 minutes. Serve with Cooling Cucumber Raita.

package of paneer, cut into cubes
¼ red onion, cubed
½ zucchini, cubed
1-2 red, yellow and/or green pepper, cubed
8-10 mushrooms, halved
2-3 TBSP. oil
½ TSP. salt or salt to taste
½ TSP. lemon juice
14-18 bamboo skewers, soaked in water for 1 hour

Tandoori Spiced Tofu on Greens with Grilling Vegetables


If you've wanted to season tofu with a lot of flavour, try Arvinda's Tandoori Masala! Fantastic as a grilling marinade, all it takes is a bit of oil, add some sea salt to taste and mix in the masala. Rub onto extra-firm tofu (organic preferred) with a splash of lemon or lime juice for a touch of brightness and allow to sit in the refrigerator for at least an hour, if not for 2-3 hours. 

What I like about summer cooking is it's fresh, easy, flavourful and can be made in a pinch when you're looking for a quick meal. Bake in the oven, grill on the barbeque or even fry it in the skillet for the quickest method.

When done, it tops well on top of salad greens for a light lunch or stuff into a pita pocket with onions and tomatoes.

Honestly, it can be eaten on its own especially when fried up in the skillet! Be sure to cook well until the edges are crispy and golden, which makes the tofu even more delectable I would say. 


Method of Preparation:

1) In a medium bowl, add oil, ARVINDA'S TANDOORI MASALA, salt and lemon or lime juice. Mix. 

2) Fold in tofu and vegetables to marinate. Toss well and refrigerate for one hour.

3) Thread on soaked bamboo skewers. 

4) Cook on barbeque or bake in 400F oven for 15 minutes, turning over halfway through.


350G tofu, cubed
1 red bell pepper, cubed
1 yellow bell pepper, cubed
1 small zucchinni, cubed
1/2 medium onion, cubed
6-8 bamboo skewers, soaked in water

2 TSP. oil
1/2 TSP. salt, or to taste
1/2 TSP. lemon or lime juice