Cut the Paneer in 1 inch chunks.
In a big bowl combine the bell peppers, onions and all the ingredients under marinade.
Add paneer to it and very gently mix everything together.
Let the paneer and vegetables sit in the marinade for 15-20 minutes.
Take metal skewers and pierce the Paneer and vegetable chunks on it.
Hold the skewer using gloves or silicon handle.
Turn on the gas and grill the tikkas and vegetables on an open flame till it is well roasted and black spots appear on them. Keep turning the skewers for even roasting. It doesn’t take much long. 1-2 minutes of grilling is sufficient.
One good option to get even roasting is to skewer the vegetables together and the Paneer chunks together in different skewers. As paneer and vegetables have different grilling time.
Take out in a platter.
For the pesto yogurt dip, grind the basil, garlic, nuts, olive oil, salt and yogurt to a fine paste in a mixer grinder.
Serve the Italian paneer tikkas along with the pesto dip.
