Instructions

1. Cut the paneer into 1-inch cubes and set aside.
2. In a large mixing bowl, combine the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt. Mix well to create a marinade.
3. Add the paneer cubes, diced bell peppers, and onion chunks to the marinade. Toss gently to coat all the pieces. Cover and let it marinate for at least 30 minutes in the refrigerator.
4. While the paneer is marinating, prepare the mint chutney by blending the mint leaves, coriander leaves, green chili (if using), and a pinch of salt in a food processor. Add a little water if needed to achieve a smooth consistency.
5. Preheat your grill or oven to medium-high heat. If using skewers, soak wooden skewers in water for 30 minutes to prevent burning.
6. Thread the marinated paneer and vegetables onto the skewers, alternating between paneer, bell peppers, and onion.
7. Brush the skewers with vegetable oil and place them on the grill. Cook for about 10-15 minutes, turning occasionally, until the paneer is golden brown and slightly charred.
8. Serve hot with the mint chutney on the side.