Paneer on Grill: My Spicy Tikka Skewers with Chutney

Ingredients

• 1 lb (450g) Paneer, cut into 1-inch cubes
• 1 cup (240ml) Plain Yogurt, Greek or full-fat recommended
• 2 tablespoons (30ml) Lemon Juice, fresh
• 2 tablespoons (30ml) Ginger-Garlic Paste (equal parts grated ginger and garlic)
• 1 tablespoon (15ml) Garam Masala
• 1 teaspoon (5ml) Ground Cumin
• 1 teaspoon (5ml) Ground Coriander
• ½ teaspoon (2.5ml) Turmeric Powder
• ½ teaspoon (2.5ml) Chili Powder, or to taste
• ½ teaspoon (2.5ml) Salt, or to taste
• 2 tablespoons (30ml) Vegetable Oil or melted Ghee
• 1 cup (packed) Fresh Mint Leaves
• 1 cup (packed) Fresh Cilantro Leaves
• 1-2 Green Chilies, stemmed and seeded, to taste
• 1 tablespoon (15ml) Lemon Juice
• 1 teaspoon (5ml) Ginger, roughly chopped
• ½ teaspoon (2.5ml) Cumin Powder
• ¼ teaspoon (1.25ml) Salt, or to taste
• 2 tablespoons (30ml) Water, or as needed for consistency
• 1 Red Bell Pepper, cut into 1-inch pieces
• 1 Yellow Bell Pepper, cut into 1-inch pieces
• 1 Red Onion, cut into 1-inch wedges