Kebabs were born as a child of necessity by troops in the ancient Ottoman Empire. Chunks of meat were marinated and roasted on swords, daggers and the like until someone invented the skewer.
     Tikkas are very similar to kebabs, but are usually seasoned with dry spices. Both are cooked over fire or hot coals.
     In this recipe, Cottage cheese rubbed in spice mixture with yoghurt , skewered and grilled on fire.

Paneer (cubes)-250 gms
Bell pepper (cubes)-1
Onion (cubes)-1
Tomato (cubes)-1(seeds removed)
Oil-2 teaspoons
Thick yoghurt/ curd-6 tablespoons
Turmeric- ¼ teaspoon
Chilli powder-1 tablespoons
Ginger garlic paste-1 tablespoon
Chaat masala- ¼ teaspoon (optional)
Ajwain/ Carom seeds/Omam-1 teaspoon
Salt-to taste
Butter-1-2 tablespoon
Oil-5 teaspoons

  • Cut everything into cubes. Mix everything from oil to salt and marinate the paneer and vegetables for 15-20 mts.
  • Skewer paneer and vegetables. Char grill or cook inside a non-stick flat frying pan. Brush with butter on regular intervals and cook till the panner colour changes to slightly golden. Serve with lemon wedges.