Paneer Tikka

Yes. Marinate the paneer for up to 8 hours in the refrigerator in an airtight container. Remove from the fridge 20 minutes before grilling so the cheese returns to room temperature, which ensures even cooking. You can also grill it completely and reheat in a 375°F oven for 5 minutes before serving.

Use a grill pan, cast-iron skillet, or broiler. A grill pan over high heat works best and gives similar char marks. Under the broiler, place skewers on an oven-safe tray 4 inches from the heat for 3–4 minutes per side, watching carefully so the yogurt marinade does not burn.

Using paneer straight from the refrigerator or not patting it dry. Cold, wet paneer steams instead of charring, and the marinade slips off. Always bring it to room temperature and blot it thoroughly with paper towels before threading onto skewers.

Paneer's firm, high-heat stability is key to this dish. Tofu will break apart and will not char properly. Stick with paneer or use a firm halloumi cheese as a substitute if paneer is unavailable.

Serve as an appetizer with mint chutney, sliced onions, and lemon wedges, or as part of a thali with rice, naan, and dal. It pairs beautifully with Indian salads like cucumber raita or a simple tomato-onion salad.

Refrigerate covered for up to 3 days. Reheat on a grill pan over medium heat for 2–3 minutes per side until warmed through, or in a 375°F oven for 5 minutes. Do not microwave, which will make the paneer rubbery.