Paneer Seekh Kebab (Grilled Spiced Paneer Skewers)

Squeeze out ALL moisture from the grated paneer (twist in a cloth until as dry as possible). Squeeze moisture from capsicum similarly. In a bowl, combine dry paneer, mashed potato, roasted besan, green chilli, capsicum, coriander-mint, and all spices. Mix thoroughly. The mixture should be firm enough to shape around a skewer without slipping. Refrigerate 30 minutes.

About 15 min

Tip: Dry paneer is the absolute key. Even a small amount of residual moisture will make the mixture too soft to hold on the skewer. Roasting the besan (dry-pan for 3 minutes) removes its raw flavour and also helps absorb residual moisture.

Wet palms lightly. Press a portion of the mixture (about 70g) firmly around a flat metal seekh skewer, creating a uniform, compact cylinder. Smooth the surface. Refrigerate the skewered kebabs 15 minutes before grilling.

About 5 min

Tip: Paneer seekh is more fragile than mutton seekh — be especially gentle during shaping. Press firmly enough to compact, but do not over-squeeze or the mixture crumbles.

Grill over high heat (charcoal, grill, or oven broiler) 3–4 minutes per side, turning gently and basting with butter. The surface should be lightly charred and the interior firm. Serve immediately with green chutney, sliced onion, and lemon wedges. Sprinkle chaat masala at the table.

About 10 min

Tip: Unlike meat seekh, paneer seekh should not be overcooked — the inside dries out quickly. Remove from heat as soon as all sides have charred slightly. Overcooked paneer seekh becomes chalky and dry.