Cut 250 grams of paneer into 2 cm cubes and set aside. Chop 1 large bell pepper, 1 large onion, and 1 large tomato into similar-sized pieces.
In a mixing bowl, combine 200 grams of thick 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, 1 tablespoon of lemon juice, and salt to taste. Mix well to create the marinade.
Add the paneer cubes and chopped vegetables to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours or overnight for better results.
Preheat a grill or oven to 200°C. Meanwhile, soak wooden skewers in water for 20 minutes to prevent them from burning.
Thread the marinated paneer and vegetables onto the skewers, alternating between paneer, bell pepper, onion, and tomato.
Place the skewers on the preheated grill or oven and cook for 15-20 minutes, turning occasionally, until the paneer and vegetables are cooked and slightly charred.
Serve hot with mint chutney or any dipping sauce of your choice.