Paneer Tikka Kebabs

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Marinade:

2 tablespoons food-grade mustard seed oil or vegetable oil (see Cook’s Note)

1 tablespoon besan (fine chickpea flour)

1 cup plain full-fat Greek yogurt

3 tablespoons lime juice (from 2 limes)

2 tablespoons store-bought tandoori masala

1 tablespoon paprika

1 teaspoon Kashmiri chili powder (see Cook’s Note)

1 teaspoon yellow mustard powder

1/2 teaspoon ground turmeric

5 cloves garlic, grated (about 2 tablespoons)

2 to 4 Thai green chiles or 1 to 2 serrano chiles (depending on your spice level), finely chopped

One 2-inch piece fresh ginger, grated (about 1 tablespoon)

1 teaspoon dried fenugreek leaves, optional

Kosher salt

Skewers:

12 ounces paneer, cut into 1-inch cubes (see Cook’s Note)

One 10-ounce container grape tomatoes

1 large orange or yellow bell pepper, cut into 1 1/2-inch chunks

1 large red onion, cut into 1 1/2-inch pieces

Vegetable, grapeseed or other neutral oil, for the grill grates

2 tablespoons unsalted butter or ghee, melted

Cilantro-Yogurt Chutney, recipe follows

Cilantro-Yogurt Chutney:

2 cups fresh cilantro, leaves and tender stems

1/2 cup plain full-fat Greek yogurt 

2 to 3 Thai green chiles or 1 serrano chile, coarsely chopped 

1 clove garlic, smashed 

Zest and juice of 1 lime (about 2 tablespoons juice) 

Kosher salt