In a bowl, combine all the marinade ingredients: yogurt, ginger-garlic paste, cumin powder, coriander powder, turmeric powder, red chili powder, garam masala, lemon juice, and salt. Mix well to form a smooth paste.
Add the paneer cubes to the marinade, ensuring they are well-coated. Cover the bowl and let it marinate in the refrigerator for at least 1 hour.
Preheat the grill or oven to 200°C (392°F).
Thread the marinated paneer cubes, bell pepper chunks, and onion layers onto skewers, alternating between them.
Place the skewers on the grill or in the oven, leaving space between each skewer. Cook for about 10-15 minutes, turning occasionally, until the paneer and vegetables are cooked and slightly charred around the edges.
Once cooked, remove the skewers from the heat.
Garnish the paneer tikka with freshly chopped coriander leaves.
Serve the paneer tikka hot as an appetizer or as a side dish with mint chutney and lemon wedges.
