In a bowl, mix 200 grams of hung curd, 1 teaspoon of ginger-garlic paste, 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of garam masala, 1 teaspoon of chaat masala, salt to taste, and 2 tablespoons of mustard oil.
Add 250 grams of cubed paneer, 1 large diced onion, 1 diced capsicum, and 2 peeled and diced kiwis to the marinade. Mix well and let it marinate for at least 30 minutes.
Preheat the oven to 200°C. Skewer the marinated paneer, onion, capsicum, and kiwi pieces alternately onto wooden or metal skewers.
Place the skewers on a baking tray lined with aluminum foil. Brush the skewers with some oil and bake for 15-20 minutes, turning them occasionally for even cooking.
Once the paneer and vegetables are cooked and slightly charred, remove the skewers from the oven.
Serve the Kiwi Paneer Tikka hot with mint chutney and a squeeze of lemon.