Ajwaini Paneer Tikka Skewers

Mild, squishy paneer has a talent for drinking up all of a marinade’s bold flavors, so it excels as a grillable vegetarian protein, supported particularly well here by an herby green chutney. The spice-filled yogurt-based marinade features Indian mustard oil, which adds pungency and aroma. (In America, bottles are often labeled “for external use only,” due to past restrictions; vegetable oil works as a substitute.) The paneer cubes are skewered and grilled until soft on the inside and charred on the outside. Serve with cool, crunchy lettuce and plenty of limes.

Chef Chintan Pandya says the best paneer is made at his string of New York City restaurants; since that’s not widely available, we recommend the next best version from our favorite, Sach Foods. If paneer is hard to find, use another sturdy cheese like Halloumi for similar results.