Keto Paneer Tikka Skewers

Paneer's firm crumb makes it ideal for skewers because it won't crumble under the high heat of a pan. The yogurt marinade is non-negotiable—it's not just flavor but tenderizer; the lactic acid gently hydrates the cheese, making it less chalky and more supple. Full-fat yogurt holds together better than low-fat, so don't skimp. Marinate for at least 2 hours; overnight is even better, as the spices and ginger-garlic paste have time to diffuse into every crevice.

The common mistake: over-pan-frying. Paneer continues to cook off heat, and a dark scorch tastes bitter. Aim for golden brown with just a hint of char—about 2 minutes per side on high heat in coconut oil. Mint and coriander leaves stirred into the marinade add freshness the yogurt alone can't provide. If you don't have skewers, cubes fry just as well in a cast-iron; the flat surface contact is what builds color. At 6 grams net carbs and 18 grams of protein per serving, these are as satisfying as they are elegant.