Tandoori Paneer Skewers with Bell Peppers

1. Prep the Skewers and Marinade

1. If using wooden or bamboo skewers, submerge 4 to 6 skewers in water to soak for at least 15 minutes.
2. In a medium mixing bowl, whisk together the Greek yogurt, neutral vegetable oil, grated garlic, grated ginger, lemon juice, garam masala, smoked paprika, ground cumin, ground turmeric, cayenne pepper, fine salt, and black pepper until completely smooth.

2. Coat and Thread

1. Add the paneer cubes, bell pepper squares, and red onion petals into the yogurt marinade. Toss gently to ensure every piece is thoroughly and evenly coated.
2. Thread the ingredients alternately onto the soaked skewers (for example: red onion, paneer, bell pepper, paneer, red onion, bell pepper) until all pieces are used.

3. Sear and Char

1. Heat a grill pan or heavy cast-iron skillet over medium-high heat. Lightly brush with a film of oil.
2. Lay the skewers into the hot pan in a single layer (cook in two batches if necessary to avoid overcrowding).
3. Sear for 2 to 3 minutes per side, turning carefully with tongs, until the paneer is tender, the vegetables are blistered and crisp-tender, and dark grill marks form on all four sides (about 8 to 10 minutes total).

4. Garnish and Serve

1. Transfer the hot skewers immediately to a serving platter.
2. Scatter freshly chopped cilantro over the top and serve warm alongside lemon wedges for squeezing over the skewers.