Paneer Shashlik Recipe

If you’re looking to serve an enticing dish at your next party, you mustn’t overlook Paneer Shashlik.

The cubes of soft and creamy paneer marinated in curd and spices are roasted on skewers along with bell peppers, juicy tomatoes and crispy onions. 

Topped with savoury Indian barbeque sauce, they tend to please the disapproving critics!

This alluring dish is served as an appetizer with potato wedges, salad or mint raita. 

Paneer Shashlik also serves as a delicious main course in the form of a tempting and heart-filling sizzler with Pulao, Rumali roti and vegetables.

This mouth-watering vegetarian dish is favoured by many because of its exotic flavours and palatable presentation.

We bring you the best Paneer Shashlik Recipe for you to savour till the last bite.

 

What is Paneer Shashlik?

Paneer Shashlik is one of the types of kebabs relished in the Northern part of India. 

It is prepared by marinating cubes of fresh paneer in curd and spices and leaving it for a fixed duration of time. 

It is then baked or fried on a skewer along with cubed tomatoes, onions and bell peppers. 

Finally, served with a tangy, spicy sauce, this dish makes a hearty, luscious meal. 

Paneer Shashlik is served with salads, pulao, fried rice, Rumali Rotis or savoured just like that with mint and pomegranate raita or mint chutney. 

 

How Did Paneer Shashlik Originate?

The origin of Shashlik lies in the menus of traditional 19th-century Russian kitchens. 

The ‘Shashlyk’ as they called it, originated from the tribesmen of The Caucasian Mountains. 

Their style of cooking involved marinating cubes of chicken, pork and beef along with vegetables on a skewer grilled on an open fire. 

Soon after the Russians conquested the Causacians, the recipe of Shashlyk became extremely popular. 

Not just Russia, but countries of Europe, Afghanistan, Turkey, Mughal empire in India, parts of Pakistan, Iran and Persia adopted their own versions of Paneer Shashlik. 

The only difference was in their spices, method of cooking and condiments served with. 

Here is an interesting fact about how Paneer Shashlik was prepared in the olden times.

The cooks marinated the paneer with various herbs, spices and a healthy amount of curd following which they leave it covered for a couple of days. 

In earlier times, there had not been any refrigerators. 

Hence, marinated paneer, chicken and other kinds of meat were placed inside an earthen jar made of clay and buried under the soil for cooling it. 

This brought out extravagant flavours from the meat post-cooking.

 

Paneer Shashlik Variations

Paneer Shashlik is popular in various parts of the world.

Today, several variations of this dish are available depending upon the country you’re visiting. 

Here are some of the most popular variations of this divine dish:

 

1. Russia 

The Russian version of Paneer Shashlik Recipe is popular for the types of herbs and sauces they use. 

For preparing the marinade base, Russian chefs usually use pomegranate syrup for a sweet-tangy taste. 

Herbs and spices like garlic, thyme, parsley and cayenne pepper along with healthy and exotic vegetables like zucchini and cherry tomatoes make up a delicious meal altogether. 

Tofu is also popularly used as an alternative for paneer to make a vegan version of Shashlik. 

 

2. Turkey

Turkey, which shares the position as the country that originated paneer, this protein-rich dish is prepared by marinating the paneer well with curd, tomato paste and spices, covered and left to refrigerate for 10-12 hours before grilling. 

The paneer, as well as the vegetables, are grilled giving on high heat to give it a smokey flavour and are finally skewed. 

It’s served with a fresh salad, tandoori naan and coriander-mint chutney. 

 

3. Afghanistan 

The Afghani Paneer Shashlik is an absolutely luscious dish made with unique ingredients. 

The Mughlai-Afghani Paneer Shashlik is prepared by marinating fresh cubes of paneer with melon seeds, cashews, cream, pepper and butter. 

Additionally, Khus Khus and poppy seeds are ground with the marinade and left for 5-6 hours before grilling, barbequing or frying until they become crispy and golden brown.

 

4. Georgia 

Paneer Shashlik is popular in Georgia where it’s mostly relished throughout the spring and summer season. 

Originally the shashlik was prepared by lamb but tofu, paneer, pork and chicken are make up for excellent alternatives. 

In Georgia, the paneer or meat is marinated with grated onions, spices and herbs like pepper, thyme and paprikas. 

It is then covered and refrigerated for 2-3 hours before frying or grilling it on skewers. 

 

Health Benefits of Eating Paneer Shashlik

This flavorful dish comes with bursts of flavours as well as diverse benefits for health. 

 

 

1. Makes an Outstanding Party Dish

What differentiates typical kebabs from Shashlik is the way it is prepared and presented. 

This dish makes a great dish for get-togethers and parties. 

The best part about its preparation is that you can grill, fry, barbecue or air fry it. 

Serve it hot as an appetizer or as a sizzler accompanied by extravagant sauces, varieties of rice, boiled vegetables and fresh salads. 

 

2. Provides the Right Amount of Calcium and Proteins

Calcium and Proteins allow bodybuilding and strengthening of bones and teeth. 

These nutrients are all present in paneer. 

According to Lybrate, 100g of Paneer constituents of 80g protein. 

This constitutes around 8-10% of your daily requirements. 

Protein is highly essential for the growth of cells and repairing damaged tissues. 

Deficiency of Proteins causes an increased risk of bone fractures and problems associated with nails and skin.

Calcium stores all the essential minerals that preserve the strength of bones and teeth.

Additionally, calcium plays a vital role in blood clotting, osteoporosis and preventing dental ailments.

 

3. Promotes Wellbeing of the Eyes

Did you know that the colourful, delicious and crunchy bell peppers can promote eye care?

Well, it’s true!

According to research on PubMed, bell peppers contain two essential minerals for the eyes, Lutein and Zeaxanthin, both present in abundance in these veggies.

The most recurrent types of eye infections, cataracts, visual impairments some of which are the indicators of ageing can be prevented by consuming a healthy amount of bell peppers. 

What tastier way to relish these veggies than roasting it and accompanying with delicious, creamy paneer? 

 

4. Promotes the Health of the Heart

The juicy tomatoes are great for the health of your heart. 

They contain a hearty amount of Vitamin C, Potassium, Lycopene and Beta-Carotene.

These primary nutrients are beneficial for regulating blood pressure, maintaining heart rate and preventing the occurrence of heart strokes and attacks. 

According to Everyday Health, one of the prime reasons tomatoes are so nutritional for the heart is because of the natural plant compound, Lycopene present in them. 

Lycopene is not only responsible for the tomato’s luscious red colour but also lowers bad cholesterol and allows healthy blood clotting. 

The Paneer Shashlik Recipe remains incomplete without adding these healthy and appealing tomatoes on the skewers!

 

5. Aids in Bone Health

Bone health is affected by various factors. 

Some of them such as age may not be in our control. 

However, eating healthy and bone development foods are important to maintain long-term bone health. 

The Medical University of South Carolina had submitted research to the National Library of Medicine concluding that onions may benefit bone density and may also prevent osteoporosis.  

Onions are rich in antioxidants and sulphur which accelerate the formation of connective tissues which are responsible for joining muscles to the bones. 

For older men and women, consuming onions are recommended to prevent osteoporosis and loss of bone calcium. 

Nonetheless, onions are extremely versatile and can amp up your meals with ease! 

 

Also, try: Kadai Paneer Recipe (Restaurant Style)

 

Paneer Shashlik Recipe 

In this Paneer Shashlik Recipe, we have adopted Afghani and Mughlai flavours that are rich and flavoursome. Creamy, fresh cubes of paneer are marinated in a thick sauce of cream, milk, special spices and herbs which are then covered and left for 2 hours before placing them on skewers and cooking them on a Tava. 

 

The secret source of flavour lies in the spice mix that we’ll prepare for marination.

The spice mix will include the following ingredients:

1 tsp Melon seeds, 3-4 Cardamom pods, 2-3 Black pepper pods, 1 tsp Poppy seeds, 1 cup Cashew nuts 

 

Prep Time: 10 minutes    Cook Time: 20 minutes    Total Time: 30 minutes    Serves: 4    Calories: 280 cal

 

We will prepare this recipe in four parts. They are as follows:

1. Grounding the special dry spice mix
2. Marinating and refrigerating the paneer
3. Roasting the vegetables
4. Frying or grilling the Shashlik 

 

Preparing the Special Spice Mix

Ingredients:

1 teaspoon melon seeds, 2-3 green cardamom pods, 2-3 black pepper pods, ½ teaspoon poppy seeds, 2 tablespoons cashew nuts

 

Procedure:

These ingredients must be grounded well until smooth for the purpose of marination.

 

Preparing the Marinade

Ingredients:

1 tsp cumin powder, 1 tsp coriander powder, Salt to taste, 1 tsp Kashmiri red chilli powder, 1 tsp ginger-garlic paste, ¼ cup milk, 1 tsp Anardana masala (Pomegranate seed powder), 1 tsp cornflour, ¼ cup fresh cream, 1 tbsp of Special Spice Mix (grounded earlier)

 

Marinating and Cooking

Ingredients:

3 tsp oil, 2 cups of fresh cubed paneer, ½ cup cubed red bell peppers, ½ cup cubed yellow bell peppers, 1 cup cubed onions, 1 tsp garam masala powder, ½ cup cubed green bell peppers, 1 tsp Kashmiri red chilli powder, 1 cup cubed tomatoes, pulp and seeds removed

 

For Garnish and Serving

¼ cup chopped coriander leaves, Lemon sliced into half, Sliced onions, Coriander-mint chutney

 

Procedure:

To commence with the Paneer Shashlik Recipe, we will first marinate the paneer cubes. Cut the paneer block into bite-sized cubes. If you are using frozen paneer, make sure to soak them in warm water for 20-25 minutes before marination. In a large bowl, add some fresh cream, milk and ginger-garlic paste. Mix coriander powder, Anardana powder, cumin powder, Kashmiri red chilli powder, salt and the special spice mix we had earlier prepared. Coat cornflour over the paneer cubes by sprinkling some on top and mixing them well. Remember to coat the marinade on the paneer carefully with light hands to prevent the crumbling of the paneer. Cover with cling film and refrigerate the marinade for 1-2 hours. Time to roast the veggies! In a pan, take some oil and add the bell peppers, onions and tomatoes. Let them simmer for a while and add 1 tsp of Kashmiri red chilli powder, 1 tsp garam masala and salt. Sautée them for around 2-3 minutes. Do not let the veggies soften a lot. In a bamboo or a metal skewer, arrange the veggies and paneer in a pattern. Since capsicums and onions are hard, place them on the top and bottom to secure the paneer. Make sure the vegetables and the paneer are of the same size. This ensures all parts of the Paneer Shashlik are cooked equally. Repeat the process of arranging the ingredients on the skewer until you have 5-6 ready. On a non-stick Tava or griller, sprinkle 2-3 tsp of oil and place the skewer. Keep turning until the paneer develops a golden-brown outer coat.

 

To serve:

Serve them immediately while they’re hot. Place them on a platter and squeeze half a lemon to add a tangy aftertaste. Finally, garnish with chopped coriander leaves. Serve alongside coriander-mint chutney and sliced onions.

 

Notes:

1. It’s recommended to use fresh paneer to prepare this Paneer Shashlik Recipe. If you are using frozen paneer, soak them in warm water for 20-25 minutes so that they turn soft and spongy. 

 

2. Be careful while blending and mixing the paneer. You don’t want to crush them. Mix gently with a spoon or using your hands and lightly coat the marinade on the sides of the paneer cubes.

 

3. Refrigerate the marinade for 1-2 hours or overnight (if possible). This allows the paneer to soak the marinade resulting in enhanced flavours. 

 

4. Roasting the vegetables is important to soften them and retain their crunchiness a bit but make sure you’re not sautéing them for long as they may turn soggy. 

 

5. Finally, you may fry or grill or even barbecue the Shashlik. It is best to serve them directly out of the pan. Here, we have prepared Paneer Shashlik as an appetizer hence, we are serving it with mint chutney and sliced onions. You may also serve with fried rice or tandoori roti. 

 

Nutritional Value of Paneer Shashlik

The nutrients present in Paneer Shashlik Recipe are given below based on the 2000 calorie-diet.

 

Total fat	21 g
Cholesterol	41 mg
Sodium	1074 mg
Potassium	313 mg
Total carbohydrates	12 g
Dietary fiber	1.2 g
Protein	13 g
Vitamin A	30%
Vitamin C	55%
Calcium	42%
Iron	7%

 

The percentage of daily value amounts are based on a 2000 calorie diet.

Depending on individual calorie needs, daily values may be higher or lower. 

 

The Takeaway

Paneer Shashlik is undoubtedly one of the best paneer dishes you can savour. 

With its unique and smoky flavours, creamy texture of paneer and crunchy spicy vegetables, it creates a hearty meal for you and your family. 

Try out our Paneer Shashlik Recipe in your next get-together and let us know how it was!